| 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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