Title: Noisettes of Lamb
Categories: Meat
Yield: 6 Servings

1/2 c Flour
18 3 oz. pieces lamb
-tenderloin; pounded thin
3 oz Butter
1 Clove garlic; minced
1 Shallot; minced
6 Chanterelle mushrooms
1 c Lamb broth or beef bouillon
1/2 c 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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.