Recipe - Noisettes Of Lamb

One half cup Flour
18 3 oz. pieces lamb
tenderloin; pounded thin
3 ounce Butter
1 Clove garlic; minced
1 Shallot; minced
6 Chanterelle mushrooms
1 cup Lamb broth or beef bouillon
One half cup Perigourdine sauce; see
recipe

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.