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4 tablespoons butter |
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cook |
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Simmer 15 minutes, skim |
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Simmer gently 25 minutes |
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Mix at last moment. Do not allow to boil. |
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5 tablespoons flour |
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white stock |
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Cover with stock, season. Bring to boil, remove scum, cook 45-60 minutes covered. |
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Drain stock |
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4lb shoulder of lamb |
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chop, soak 1 hour, blanche |
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Remove lamb |
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2 carrots |
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quarter |
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2 onions |
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stud |
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1 clove |
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parsley |
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2 leeks |
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thyme |
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bay leaf |
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salt |
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12 small onions |
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poach |
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300g button mushrooms |
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cook quickly |
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butter |
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4 egg yolks |
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blend |
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4 tablespoons cream |
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dash lemon juice |
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pinch grated nutmeg |
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