| Ragout in white sauce |
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Preparation time: 20min Cooking time: 1 hour 10 min 5-6 persons
Ingredients: Directions: - Slice lamb into cubes; place them into a saucepan with cold water and lemon. Wait until boils and remove the scum. Add garni bouquet and salt. Remove lemon and boil for another 30 min. - Add onions and carrots. Boil until vegetables and meat are ready (approximately 30 min) - Strain the stock off and keep it. Move the meat into a heat resistant pot. Pour stock into a saucepan and heat. - In a bowl mix the starch with some water, add some hot stock. Pour the starch into the saucepan with stock and mix well. Add salt and pepper. - Whisk egg yolk with cream, add some stock sauce and mix well. Pour in the rest of it. Heat up gently (do not allow it to boil otherwise egg yolk will curdle). Stir slowly until the sauce has thickened. Pour it over meat. - Serve ragout with toasts, rolled in parsley. |
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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.
