Sauté of Lamb Chasseur
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb
- Butter
- Oil
- White wine
- Sauce Chasseur
- Chopped parsley
Instructions
- Season the pieces of lamb.
- Sauté them with butter and oil until completely cooked, then remove them to a dish.
- Drain off the fat entirely, deglaze with white wine and reduce.
- Add the necessary quantity of sauce Chasseur.
- Put the pieces back into the sauce and hold them for 5 minutes at the side of the fire.
- Arrange in a timbale and sprinkle with a pinch of chopped parsley.