Text 2771, 70 rader
Skriven 2006-07-03 21:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: mutton
==============
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The chances are that you have eaten hogget, as it is often sold as
 GJ> lamb.  If it has two mature teeth in front, it is hogget.  Your local
 GJ> butcher may know it as "Two-tooth", or even as Two year old lamb.

Canadian terminology is different and not exacting illuminating. An
animal is considered lamb from birth to 18 months and then mutton
thereafter. I much prefer your nomenclature.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Casserole Of Veal Sweetbreads And Lamb's Trotters
Categories: French, Veal, Lamb, Offal
  Servings: 4

    200 g  veal sweetbreads,
           -diced and sauteed in butter
      8    cooked lamb's trotters,
           halved
      1    cooked calf's foot, diced
           Thyme, bay leaf
      1    chicken bouillon cube
    100 g  sweet red pepper, cut
           into small dice
    100 g  Sweet green pepper,
           cut into small dice
    100 g  celery root, cut
           into small dice
      1 lg tablespoonful of Dijon
           mustard
    500 ml light veal stock
      2    shallots, chopped
           Chopped chives
    100 ml white wine
     50 ml wine vinegar
           Salt and pepper

Cook the green and red peppers and celery root, all cut into small dice,
in water. Refresh, drain and set aside. Bone the lamb's trotters,
carefully removing any hairs. Cube the calf's foot; place into a
saucepan with the vegetable garnish, 50 ml of white wine and the
vinegar, and add water to half cover the ingredients. Add the chicken
bouillon and cook for 15 minutes. Place the chopped shallots and 50 ml
of white wine, reduced by 4/5, into a cast iron pot or Dutch oven. Add
the chicken bouillon mixture. Let the sauce simmer gently. Add the
cooked diced peppers and celery root. Then add the diced sauteed
sweetbreads and the lamb and calf's feet which have been drained in a
colander. Let simmer for 15 minutes. Just before serving, gently whisk
in the mustard without breaking up the lamb's trotters. Place into hot
deep plates and garnish with chives. This dish should be eaten with a
sauce spoon.

Pierre Orsi
Restaurant Pierre Orsi
France

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Cheers

Jim, in Yellowknife




... The core of their national identity.... a lamb chop and a barbie.
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