Paupiettes d’Agneau aux Feuilles de Poireau from Memories of Gascony by Pierre Koffmann
Heat the duck fat in a frying pan, put in the lamb and seal on all sides. Put the chopped mushrooms, shallots and butter in a frying pan and sweat until very soft. Cook the spinach in a pan of boil...
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Ingredients
- a pinch of thyme or marjoram leaves
- 1 tablespoon chopped parsley
- 1 garlic clove, chopped
- 500 g/1 lb spinach, chopped
- 1 egg yolk
- 100 g/4 oz dried breadcrumbs
- 1 tablespoon butter
- 2 shallots, very finely chopped
- 50 g/2 oz mushrooms, very finely chopped
- roasted garlic and french beans, to serve
- 4 large leek leaves, blanched
- 50 g/2 oz duck fat or butter
- 2 lamb fillets from the best end, cut lengthways into 2 pieces (keep the bones to make a juice for serving)
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