| 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.
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