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CATEGORY CUISINE TAG YIELD
Meats, Grains Soups &, Stews 1 Servings

INGREDIENTS

3 1/2 lb Shoulder of lamb; cut in 1 1/2" cubes
1/2 c Flour seasoned with salt and pepper
1/3 c Olive oil
1/2 c Finely diced leeks
1/2 c Finely diced carrots
1/2 c Finely diced celery
1/2 c Finely diced fresh fennel
2 c Chopped plum tomatoes
Bouquet garni, tied in cheescloth; consisitng of:
1 Head garlic cloves; peeled
2 ts Dried fennel
1 Bay leaf
1/4 c Pernod
3 c Beef broth
White beans; cooked separately
Braised fennel; cooked separately
1/2 c Chopped fresh basil

INSTRUCTIONS

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6734
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 22:51:20 -0500
From: Gail Shermeyer <4paws@netrax.net>

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