Recipe: Lamb Stock - Great Chefs
For 1 Persons
Category: None
Bones, lamb
3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tb Parsley, minced
4 md Tomatoes, peeled, seeded
-- chopped
1/2 c Wine, white
1/2 c Stock, veal
Brown the lamb bones in the oil and add the rest of the ingredients.
Bring to a boil and reduce the heat to simmer for 30 minutes.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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