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Lamb Terrapin

  • 2 cups cold lamb cut into dice
  • 2 Tbsp butter
  • 1 tsp dry mustard
  • 1 Tbsp flour
  • 1 Tbsp Worcestershire sauce
  • 1 cup stock
  • 1/4 cup cream
  • 2 hard cooked eggs
  • 2 Tbsp sherry
Remove superfluous fat from the lamb. Melt the butter and add to it the mustard, flour and when these are smoothly mixed, the stock, cream and sauce. Cook 5 minutes after the sauce reaches boiling point. Put in the meat and egg yolks passed through a sieve. Heat. Slowly stir in the egg whiteschopped to fine pieces, and the sherry. Season. Serve on toast.
Submitted by Tess M Mar 15, 2010 15 min 30 min 45 min


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