Ingredients for 4 servings
- 500g lamb
- 4 cups vegetable stock
- half onion
- 1 carrot
- 20~40 pearl onions
- 300g button mushroom
- 2 bouquet garni containing few pieces of leeks and bay leaves, and few stalk of celery and thyme
- few cloves
- 1 tablespoon butter
- 1 tablespoon flour
- 3 tablespoon crème fraiche
- 1 teaspoon lemon juice
- 1 egg yolk
- salts for seasoning
- Kitchen string
- Rinse the lamb and cut into chunks
- Peel the carrot and cut into chunks
- Sprinkle the lemon juice over the mushrooms and set aside
- Stud the cloves into the onion and prepare bouquet garni
- Place the lamb in a stew pot and cover with cold water, simmer for 15 mins, Pour the water and lamb into a strainer and rinse off the scums.
- Return the lamb into a cleaned stew pot, pour in vegetable stock and cook in medium heat, skim all the remaining scums. Once all the scums are removed and form a clear soup, add carrots, onions and 1 bouquet garni. Cover the pot and simmer for 1~1.5 hours.
- While the lamb is cooking, peel and remove the roots of the pearl onions. In another small pot, place onions with 1 tablespoon butter, 1 bouquet garni and ¼ cup of the stock from the cooking lamb. Cover the pot and simmer for half hour.
- After the lamb become tender, remove the bouquet garni and onion, and pour the stock into a bowl.
- Melt the butter in a frying pan and whisk in the flour. Turn off the heat and pour in the lamb stock and the remaining stock from pearl onions. Return to heat and whisk frequently to avoid the lumps.
- Bring the stock to boil, add mushroom and simmer for 10 minutes, seasoning if desired.
- Pour the mushrooms and stock into the lamb, add 1 tablespoon crème fraiche and mix well. Hmm... the Veal Blanquette is nearly done.
- Before serving- In a small bowl, whisk the egg york with 2 tablespoons crème fraiche and ¼ lamb stock, then pour the mixture back into the pot. Reheat the Blanquette of Lamb in medium heat but do not bring to boil. Serve with pearl onions, white rice, noodles or potatoes and sprinkle with parsley. Oh! My "Blanquette d'agneau à L'ancienne" is done! Bon Appetit!!
Nouvelle Vague - Dance with me
Ingredient checklist: lamb, vegetable stock, onion, carrot, pearl onions, mushrooms, herbs, cloves, butter, flour, Crème fraiche, lemon juice, egg yolk
Utensils checklist: kitchen string, a whisk, a stew pot, a small soup pot, a frying pan
Utensils checklist: kitchen string, a whisk, a stew pot, a small soup pot, a frying pan
Stud the cloves into the onion and prepare bouquet garni
Remove all the scums
When it become a clear soup, then place the vegetables into the stock.... Sorry, my Emile Henry is too small
Cook the pearl onions in another soup pot
Then prepare the mushroom
Before serving, prepare the egg yolk sauce
Mini Tips:
Bouquet Garni is very common in French cuisine, usually found in making soup, stock and stews. During cooking the herbs will not fall off into the soup, and it will be removed after the cooking is complete. Apart from using string, the herbs can be enclosed by cheesecloth or teabags. There is no fixed recipe for the selection of herbs, the following Bouquet Garni is one of the common combinations.
First, remove the parsley leaves and cut the leek into small pieces. Place the parsley stems and thyme in the middle, then warp with the bay leaves and leek. And use a string to tie them together.
My dear Ingrid, many thanks for the German Name!
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