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 Mar 15, 2010
15 min
30 min
45 min