| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | California | Meat | 6 | Servings |
INGREDIENTS
| 1/2 | lb | String beans |
| 2 | Saddles of lamb | |
| 4 | oz | Sherry |
| 4 | oz | Dry white wine |
| 12 | Cloves garlic; pureed | |
| 1 | pt | Whipping cream |
| 1 | c | Consomme (or preferably veal stock) |
| Salt & pepper; to taste | ||
| Oil & butter; for sauteing |
INSTRUCTIONS
Steam or parboil the string beans until crisp-tender. Set aside. Trim the lamb of fat & slice into 2-inch noissettes (slices). To prepare the sauce, combine the sherry, wine, & the pureed garlic. Cook until reduced to 1/3 of its original volume. Add the whipping cream & veal stock & reduce until thick. Season with salt & pepper to taste. Saute the noisettes in oil & butter to individual rareness, mindful not to overcook. Arrange the noisettes of lamb on a serving dish. Pour the sauce over them & decorate with the string beans. Prepare the sauce before sauteing to avoid overcooking the lamb. The saddle is the most tender and delicate cut. L 'ETOILE 1075 CALIFORNIA ST., NOB HILL WINE:FAR NIENTE CHARDONNAY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”