| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | (3/4 to 1-lb.) racks of lamb |
| 5 Esslöffel | butter |
| 1 x ca. 450 g | Fresh mushrooms; finely diced |
| 2 | Shallots finely chopped |
| | salt |
| | pepper |
| 6 x ca. 30 g | Puff pastry dough (see recipe) |
| 1 | egg |
| 1 Esslöffel | milk |
| 2 | Shallots chopped |
| 1 Esslöffel | butter |
| 3 Tasse | Brown Sauce |
| | salt |
| | pepper |
| 1/2 Tasse | Madeira wine |
|
Bone the lamb racks. Trim off any fat and membranous tissue. Melt 4 tbs. Butter in a large saute pan over high heat. Add lamb racks & sear on all sides til browned. Remove from heat & refrigerate til cool. Melt remaining butter & saute the mushrooms & shallots til tender. Season with salt & pepper & allow to cool. Preheat oven to 375 F. Spread mushroom mixture over cooled lamb racks. Roll out puff pastry dough very thinly. Cut into pieces ample enough to wrap racks. Beat egg and milk together & brush again with egg wash, taking care to seal edges with the wash. Bake in preheated oven 15 mins., or til nicely browned. Serve w/Madeira Sauce. Madeira Sauce: Saute shallots in butter til tender. Stir in brown sauce & simmer 15 mins. Season w/salt & pepper, remove from heat. Stir in wine. (Brown sauce can either be made from beef dripping or bought at gourmet store.)
The Chaparral
Lincoln Drive, Phoenix
Chateau Talbot/Moulin A Vent
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
keine |
