[HOME] [BACK]
Note: Items that are highlighted are items we carry.
Ragoût De Mouton
(Lamb Ragout)
| 3 pounds shoulder or breast of lamb |
1/4 teaspoon freshly ground black pepper |
| 3 tablespoons butter |
1/4 teaspoon thyme |
| 3 tablespoons flour |
6 potatoes, peeled and quartered |
| 4 cups water |
1 lb. peas, shelled or 1 pack frozen, thawed |
| 12 small white onions |
2 tablespoons chopped parsley |
| 4 carrots |
3 sprigs parsley |
| 1 bay leaf |
2 teaspoons salts |
Cut the lamb in small pieces. Heat the butter in a heavy pan
or Dutch oven and brown the lamb on all sides. Stir in the flour until browned. Add the water,
stirring to the boiling point. Add the onions, carrot, parsley, bay leaf, salt, pepper, and thyme.
Cover and cook over low heat 1 1/4 hours. Add the potatoes and peas and cook 45 minutes
longer. Discard parsley and bay leaf. Serve in a deep platter, sprinkled with parsley. ~ Serves 6
- 8.
Ragoût De Boeuf Bordelais
(Marinated Beef Stew)
| 3 pounds cross rib, chuck, or rump |
1 cup dry red wine |
| 1 clove garlic, minced |
1/4 cup olive oil |
| 2 teaspoons salt |
2 cups beef stock |
| 1/2 teaspoon freshly ground black pepper |
3 sprigs parsley |
| 2 cloves |
12 small white onions |
| 1 bay leaf |
3 carrots, cut in 2-inch pieces |
| 1/4 teaspoon thyme |
12 firm mushroom caps |
| 1 cup cooked green beans |
|
Cut the meat in 2-inch cubes. In a glass or pottery (not metal)
bowl, combine the garlic, salt, pepper, cloves, bay leaf, thyme, and wine. Add the meat and
marinate 2 hours or overnight. Drain meat. Reserve marinade.
Heat oil in a deep casserole or Dutch oven add meat, and cook over low heat until very dark
brown. Stir in the marinade, stock, and parsley, bring to a boil, and cook over high heat 15
minutes. Cover, reduce heat, and cook 30 minutes over low heat. Add onions, carrots, and
mushrooms. Cover and cook over low heat 1 1/2 hours or until tender. Mix in beans, heat,
adjust seasoning. ~ Serves 6 - 8.
Soupe A L'Oignon
(Onion Soup)
| 2 large white onions sliced in rings |
2 cups beef stock |
| 2 tablespoons butter |
1 tablespood balsamic vinegar |
| 1 whole beer or 1 cup red wine |
1 teaspoon salt |
| 1/2 teaspoon freshly ground pepper |
4 pieces of toast |
| 4 slices swiss cheese |
|
In large pot, brown onions in butter. Add beer or wine and
stir constantly for five minutes. Add beef stock, salt, pepper, and balsamic vinegar. Let simmer
on low heat for 45 minutes. Pre-heat oven to 350. Serve the soup in crock dishes with handles,
top with toast and cheese and place on cooky sheet in oven for 10 minutes or until cheese has
melted. ~ Serves 4 - 6.
[Co. Bio] [Banners] [Links] [Guestbook] [Recipes] [Bible Verses] [Info] [Search]
Web site Manager: 
[email protected]
[TOP]
