Blanquette Of Lamb Recipe

Instructions

1. 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.
2. When the broth has boiled two or three minutes strain it, and set where it will settle.
3. Fry 1 chopped onion in a stewpan with a little butter till brown; then add the meat and fry five minutes.
4. Season with pepper and salt; sprinkle lightly with a little flour, and pour in the broth gradually.
5. Put in 2 cloves and 2 peppercorns, a little chopped mushroom, a bay leaf, and a couple of parsley springs.
6. 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.
7. 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.
8. Serve at once.