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Blanquette d'Agneau

This delicious, comforting dish, like many stews, is probably best made a day ahead and left to mature. If this is done, however, the last step - the addition of the egg yolk and fresh cream - should be left until just before serving. Noddles or boiled potatoes are an excellent accompaniment.

ingredients

700 g (1/2 lb) diced lean shoulder of lamb
100 g (1/4 lb) carrots, pared and sliced
100 g (1/4 lb) onions, skinned and sliced
2 sticks of celery, trimmed and sliced
small bayleaf
1 level tsp (5 ml) dried thyme
salt and pepper
1 1/4 cup (1/2 pint) 300 ml stock or water
2 tbsp (1 oz) 25 g butter, softened
1 tbsp (45 ml) flour
1 egg yolk
2 tbsp (30 ml) cream or milk
chopped parsley to garnish

method

1. Put the meat, carrots, onions, celery, flavourings and seasonings in a large pan. Cover with stock or water, put the lid on and simmer for 1 1/2 hours.

2. Blend together the softened butter and flour, when they are thoroughly mixed, add to the stew in small knobs and stir until thickened, simmer for 10 minutes, adding more liquid if necessary.

3. Blend together the egg yolk and cream, add to the stew and reheat without boiling.

4. Garnish with parsley before serving.

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