| 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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