| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 10 | Cloves garlic; peeled | |
| 4 | lg | White mushrooms; cleaned and sliced |
| 4 | lg | Shallots; peeled and chopped |
| 1/2 | lb | Roasted lamb bones |
| 2 | ts | Cracked black pepper |
| 1 | bn | Fresh thyme |
| 2 | c | Chicken stock |
| 1 | c | Veal demi-glace |
| 1/4 | c | Grated fresh horseradish |
| Salt to taste | ||
| Fresh lemon juice; to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and allow to cool. Set aside until ready to use. Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil, and remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic andhorseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve. Yield: 4 servings Formatted by suechef@sover.net Recipe by: DEAN FEARING #HE1A06 Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19, 1997
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