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| Home -> [Bakery, Breads, French, Lamb & Mutton, Western European] -> [Carre d'agneau en croute Recipe] |
Carre d'agneau en croute
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Breads, French, Lamb & Mutton, Western European |
Rating: |
0 |
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Ingredients:
| 4
| | (?TO 1-LB.) RACKS OF LAMB | | 5
| tbsp | BUTTER | | 1
| lbs | FRESH MUSHROOMS, FINELY | | | DICED | | 2
| | SHALLOTS, FINELY CHOPPED | | | SALT | | | PEPPER TO TASTE | | 6
| oz | PUFF PASTRY DOUGH (SEE | | | INDEX) | | 1
| | EGG | | 1
| tbsp | MILK | | | MADEIRA SAUCE | | 2
| | SHALLOTS, CHOPPED | | 1
| tbsp | BUTTER | | 3
| cup | BROWN SAUCE | | | SALT | | | PEPPER TO TASTE | | 1/2
| cup | MADEIRA WINE |
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Procedures:
| 1 | Bone the lamb racks. | | 2 | Trim off any fat and mem- branous tissue. | | 3 | Melt 4 tbs. | | 4 | Butter in a large saute pan over high heat. | | 5 | Add lamb racks & sear on all sides til browned. | | 6 | Remove from heat & refrigerate til cool. | | 7 | Melt remaining butter & saute the mushrooms & shallots til tender. | | 8 | Season with salt & pepper & allow to cool. | | 9 | Pre- heat oven to 375°F. | | 10 | Spread mushroom mixture over cooled lamb racks. | | 11 | Roll out puff pastry dough very thinly. | | 12 | Cut into pieces ample enough to wrap racks. | | 13 | Beat egg and milk together & brush again with egg wash, taking care to seal edges with the wash. | | 14 | Bake in preheated oven 15 mins., or til nicely browned. | | 15 | Serve w/madeira sauce. | | 16 | Madeira sauce |
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