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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

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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