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Noisettes Of Lamb

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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.

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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


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