We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
"Rack of Lamb with Truffle Sauce"
Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in
a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is
just done. Slice potatoes very thinly and dry well. Melt butter in a large
skillet. Arrange slices of potato in skillet in layers. Slice half of the
truffles and add to the potatoes. Cook until brown on one side, turn and
brown on other side. In another skillet, combine remaining truffles which
have been chopped, white wine, and beef broth. Stir flour mixture into
broth. Cook over low heat, stirring constantly, until sauce bubbles and
thickens. Carve lamb into slices. Serve slices of lamb with hot sauce and
potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
231733 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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