Lamb Stock- Great Chefs

* Exported from MasterCook *

LAMB STOCK - GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bones, lamb
3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tb Parsley, minced
4 md Tomatoes, peeled, seeded
-- chopped
1/2 c Wine, white
1/2 c Stock, veal

Brown the lamb bones in the oil and add the rest
of the ingredients. Bring to a boil and reduce the
heat to simmer for 30 minutes.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence
Restaurant, New Orleans



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