| 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 | ||
| 1979 | AST COLFAX, DENVER. |
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 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:
“St Valentine found true love – Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1125
Calories From Fat: 593
Total Fat: 66.1g
Cholesterol: 299.3mg
Sodium: 813.6mg
Potassium: 1260.4mg
Carbohydrates: 62g
Fiber: <1g
Sugar: <1g
Protein: 67.6g