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| 1/2 Tasse | flour |
| 18 | 3 oz. pieces lamb tenderloin; pounded thin |
| 3 x ca. 30 g | butter |
| 1 | cloves garlic minced |
| 1 | Shallot minced |
| 6 | Chanterelle mushrooms |
| 1 Tasse | Lamb broth or beef bouillon |
| 1/2 Tasse | Perigourdine sauce; see recipe |
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Lightly flour the lamb. In a large skillet, melt the butter & cook until bubbling. Saute the lamb in the hot butter, without crowding, until rare. Remove to a warm platter. Reduce heat. Add the garlic & shallot to the skillet and saute until soft, about 3 minutes. Add the chanterelles, broth & Perigourdine Sauce. Cook over high heat, stirring constantly until thickened & smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat with the sauce.
The Quorum
Wine: Rutherford Hill Chardonnay
1979. East Colfax, Denver.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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