BLANQUETTE D’AGNEAU LANGUEDOCIENNE
Yvan Pascal, Mimi’s husband said to me the other day “Culinary pleasure’s should be shared with good friends”, so I asked Mimi to give me her recipe for Blanquette d’agneau. Mimi was on the her way to one week visit with her children and grand children, yet she took the time to sit down and write down this recipe that very same morning. I greatly appreciate her effort and would like to thank her time and effort.
BLANQUETTE D’AGNEAU LANGUEDOCIENNE
- 1 kg. (2 lbs) Lamb shoulder- in large cubes (same as for stew)
- 1 mild onion diced
- 1 Bay leaf
- 1 cup of sliced mushrooms
- 1 Tbls flour diluted in 1/3 cup of milk
- 1 egg yolk diluted with fresh cream
In a large heavy saucepan or dutch oven, heat oil and butter; brown meat and onions. add bay leaf, salt and pepper. Lower heat to very low and cook for 10 minutes, all the while make sure that meat does not stick to pan. Add enough water to cover and mushrooms and let simmer for 30 minutes. Slowly, stir the flour which was diluted in milk; let simmer for 10 minutes longer. With tender loving care, on LOW HEAT stir in the egg yolk/fresh cream mix and continue cooking for 3-4 more minutes. DO NOT LET BOIL AT THIS POINT OR CREAM WILL CURDLE.
Serve on a bed of rice or fresh potatoes.
A bottle of well chilled Rosé from H and V Thalic of Nizas is highly recommended with dish.
