► la blanquette of lamb :

1. BLANQUETTE OF :
blanquette of cuisine (cuisine blanquette veau)



Recipe 1 blanquette of :

Cut in small pieces the meat from 2 shoulders of lamb; put into a stewpan and cover with clear broth, or water, and add 1 teacup white wine.
When the broth has boiled two or three minutes strain it, and set where it will settle.


2. BLANQUETTE OF :
blanquette of recette (recette blanquette)



Recipe 2 blanquette of :

Fry 1 chopped onion in a stewpan with a little butter till brown; then add the meat and fry five minutes.
Season with pepper and salt; sprinkle lightly with a little flour, and pour in the broth gradually.
Put in 2 cloves and 2 peppercorns, a little chopped mushroom, a bay leaf, and a couple of parsley springs.
Boil all quickly for ten or fifteen minutes-till the liquor is reduced to one-fourth its original quantity; then remove to the back of the range, and cook slowly till the meat is done.


3. BLANQUETTE OF :
blanquette of weight (blanquette weight)



recipe 3 blanquette of :

Then skim off the fat from the sauce; stir in 3 beaten eggs with a little milk added; stir till it thickens, but do not let it boil; grate in a suspicion of nutmeg, and take up the meat; lay it on a hot dish, strain the sauce over it, and sprinkle with parsley.
Serve at once.


4. BLANQUETTE OF :
blanquette of limoux (blanquette limoux) de vin (vin blanquette) blanc