Recipe - Carre Dagneau En Croute

4 (Three fourths to 1lb.) racks of lamb
5 tablespoon Butter
1 pound Fresh mushrooms; finely
minced
2 Shallots; finely chopped
Salt and pepper to taste
6 ounce Puff pastry dough (see
recipe)
1 Egg
1 tablespoon Milk

MADEIRA SAUCE
2 Shallots; chopped
1 tablespoon Butter
3 cup Brown sauce
Salt and pepper to taste
One half cup 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.