| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Meat | 6 | Servings |
INGREDIENTS
| 1/2 | c | Flour |
| 18 | 3 oz. pieces lamb tenderloin; pounded thin | |
| 3 | oz | Butter |
| 1 | Clove garlic; minced | |
| 1 | Shallot; minced | |
| 6 | Chanterelle mushrooms | |
| 1 | c | Lamb broth or beef bouillon |
| 1/2 | c | Perigourdine sauce; see recipe |
INSTRUCTIONS
Lightly flour the lamb. In a large skillet, melt the butter & cook until bubbling. Saute the lamb in the hot butter, without crowding, until rare. Remove to a warm platter. Reduce heat. Add the garlic & shallot to the skillet and saute until soft, about 3 minutes. Add the chanterelles, broth & Perigourdine Sauce. Cook over high heat, stirring constantly until thickened & smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat with the sauce. THE QUORUM WINE: RUTHERFORD HILL CHARDONNAY 1979. EAST COLFAX, DENVER. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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