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What You Need:
(To Serve: 2)
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2½ pound neck of lamb
2 tablespoons sour cream
Salt
3 - 4 tablespoons tarragon or wine vinegar
A sprig of tarragon (if available)
1 egg or 2 egg yolks
2 oz flour
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Translate this recipe:
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| How To Cook: |
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1. Stew the meat until tender in water to cover, adding some salt and the tarragon sprig (if used).
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2. Mix the flour, half the cream, vinegar and a little water to give a thin cream, put into a saucepan, add some of the meat liquor and cook gently, stirring all the time, until it thickens.
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3. Beat the egg or egg yolks with the remaining cream, put into the serving dish and pour the sauce over, beating all the time.
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4. Cut up the meat, removing the bones, and add to the sauce.
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