Vegetables Herbs Stew Main Course
½ lb Boned Shoulder of Lamb, cubed
stick Celery, chopped
tbsp Plain Flour
6 Sprigs Fresh Parsley
6 Fresh Basil Leaves with stalks
4 Fresh Sage Leaves
and White Pepper
tbsp Lemon Juice
1. Heat the oil and half the butter in a large pan, add the onion and celery and fry gently until soft and transparent. Sprinkle over the flour and cook for 1-2 minutes, stirring.
2. Gradually add the stock, stirring constantly. Bring to the boil then remove from the heat.
3. Place the carrot and herbs in a piece of muslin and tie in a bundle. Add to the casserole together with the lamb, remaining butter, salt and white pepper. Stir well then cover and simmer for 1 hour.
4. In a bowl, beat the egg yolks then blend in the lemon juice. Remove the muslin bundle from the pan then gently stir in the egg yolk mixture without boiling. Serve immediately.