Irish Stew
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Fork
Ingredients
- 2½ pounds lamb neck, cubed 1-inch
- vegetable oil for frying
- 2 onions, chopped
- 1 ounce butter
- 1 sprig dried thyme
- 7 carrots, sliced 2-inches
- 2 tbsps barley
- 5 cups chicken stock
- salt
- cracked black pepper
- 1 bouquet garni (parsley, thyme and bay leaf)
- 12 medium potatoes
- 1 bunch parsley, finely chopped
- 1 bunch chives
