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