| 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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