Lamb Rissoles a l'Indienne
- Puff paste
- Yolk of egg
- 1 teaspoon cold water
- Lamb Filling:
- 3 tablespoons butter
- few drops onion juice
- 1/4 cup flour
- 1 cup lamb stock
- Salt, paprika, and curry powder
- 2/3 cup cold roast lamb
Roll puff paste one-eighth inch thick and shape, using circular cutters of different sizes. On the centers of smaller pieces put on tablespoon prepared lamb mixture, we edges, cover with large pieces, press edges firmly together, prick upper paste in several places, brush over with yolk of egg diluted with one teaspoon cold water, and bake in hot oven.
Lamb Filling:
Cook three tablespoons butter, with a few small drops onion juice, until well browned, add one-fourth cup flour, and brown butter and flour, then add one cup lamb stock. Season highly with salt, paprika, and curry powder. To one-half the sauce, add two-thirds cup cold roast lamb cut in one-third inch cubes. Add stock to remaining sauce, and pour around rissoles just before sending to table.
Lamb Filling:
Cook three tablespoons butter, with a few small drops onion juice, until well browned, add one-fourth cup flour, and brown butter and flour, then add one cup lamb stock. Season highly with salt, paprika, and curry powder. To one-half the sauce, add two-thirds cup cold roast lamb cut in one-third inch cubes. Add stock to remaining sauce, and pour around rissoles just before sending to table.
Submitted by Aug 17, 2009
15 min
30 min
45 min