| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
New Orleans |
|
1 |
Batch |
INGREDIENTS
|
|
Bones, lamb |
| 3 |
tb |
Oil, olive |
| 1 |
md |
Carrot, chopped |
| 2 |
md |
Shallots, minced |
| 1 |
|
Celery, stalk, chopped |
| 1 |
tb |
Parsley, minced |
| 4 |
md |
Tomatoes, peeled, seeded chopped |
| 1/2 |
c |
Wine, white |
| 1/2 |
c |
Stock, veal |
INSTRUCTIONS
Brown the lamb bones in the oil and add the rest of the ingredients.
Bring to a boil and reduce the heat to simmer for 30 minutes.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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