| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swedish | Epcot cente, Food and wi, 1996 | 8 | Servings |
INGREDIENTS
| 2 | lb | Lamb, cubed |
| 1 | ts | Salt |
| 8 | White peppercorns | |
| 1 | md | Onion, diced |
| 1 | md | Leek, thinly sliced |
| 2 | md | Carrots, diced |
| 1/2 | md | Celery root, diced |
| 1/2 | oz | Fresh dill |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 2 | c | Lamb stock |
| 1/2 | ts | Lemon juice |
| 1 | tb | White vinegar |
| 2 | ts | Sugar |
| 1/2 | c | Heavy cream |
| 2 | lg | Egg yolks |
| Salt and pepper, to taste | ||
| 3 | tb | Dill, finely chopped |
INSTRUCTIONS
Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add enough water to cover and bring to a boil. Skim off. Add vegetables and 1/2 ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add stock and bring to a boil. Boil three to five minutes. Add lemon juice, vinegar and sugar. In a separate pan, cook cream and egg yolks over low heat until thickened (do not boil). Remove from heat. Add salt, pepper and 3 tablespoons dill. Stir mixture into the sauce and serve with the lamb. Posted to MC-Recipe Digest V1 #323 Recipe by: Sweden From: gtg@phoenixat.com (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
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