La blanquette d’agneau from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
Blanquette de veau is often named as one of France’s most-loved dishes, but a blanquette made from lamb is less well-known and well worth sampling.
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Ingredients
- grated nutmeg
- 1 egg yolk
- 1 tbsp lemon juice
- 1 tbsp duck or goose fat
- half a shoulder of lamb (for 2) or half a leg of lamb (for 4)
- 40 g button mushrooms
- 1 bouillon cube, crumbled
- bouquet garni
- 1 large onion, sliced
- 1 tbsp flour
- 30 g butter
- salt
- pepper
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