Name: Lamb en Blanquette
Ingredients: 3 Pounds of Brisket of Lamb; 1 Onion; 2 Carrots; 1/2 Dozen Cloves; 1 Leek; 1 Bouquet of Thyme, Parsley and Bay Leaf; 3/4 Pound of Butter; 2 Tablespoonfuls Flour; The Yolks of 2 Eggs; 1/2 Can of Mushrooms or Green Peas; Salt and Pepper; The juice of one lemon

A historic Creole dish of brisket of lamb, onion, carrots, cloves and leek. Adapted from Lamb en Blanquette, from The Picayune's Creole Cook Book (1910).

Adapted from Lamb en Blanquette, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/lamb-en-blanquette.md.

Ingredients

Cooking Instructions

Cut the brisket of the lamb into pieces of two square inches
Put in a stew pot and cover with a half gallon of water, and add salt and pepper and two onions and one carrot, chopped fine
Let it boil till very tender
Take the meat out of the saucepan and keep the water in which it was boiled
Take another saucepan and put a tablespoonful of butter in it, and as it melts add a tablespoonful of flour
Let it brown lightly, and add one pint of the water in which the meat was boiled
Stir well, making it very light, and not thick
Add one-half can of mushrooms, and let the whole boil about fifteen minutes, so as to be very light
Put in the meat, which is already cooked
Let it simmer for about fifteen minutes longer, and take off the fire and add the yolks of two eggs, well beaten, two tablespoonfuls of the gravy, and the juice of one lemon
Serve hot

Lamb en Blanquette

Lamb en Blanquette

Produce

Meat & Poultry

Dairy & Eggs

Pantry / Durable

Spices & Seasoning

Cooking Instructions