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the appetizer:

French Feasts by Stephane Reynaud, includes recipes like Pumpkin Soup with Roasted Pumpkin Seeds (Soupe de Courge et Ses Graines Grillées); Neck of Mutton Stew (Ragout de Mouton); and Pike Terrine (Terrine de Brochet).

Cookbook

Neck of Mutton Stew

 

Neck of Mutton Stew
(Ragout de Mouton)

For 6
Preparation Time: 20 Minutes
Cooking Time: 1 Hour 40 minutes

 
  • Neck of mutton 4 pounds 8 ounces
  • Potatoes 6
  • Carrots 2
  • Bay leaves 2
  • Rosemary 2 large sprigs
  • Garlic 4 cloves
  • Flour 4 teaspoons
  • Olive oil
  • Salt, pepper

1. Cut the mutton neck into small pieces. Saute them in olive oil in a Dutch oven or casserole until lightly browned; then add the flour and cook for another 5 minutes.

2. Add 2 cups of water, the sliced carrots, unpeeled garlic, bay leaves, and rosemary. Cover and cook at low heat for 1 hour.

3. Peel and cut the potatoes into quarters, add them to the mutton and vegetables, and cook for an additional

30 minutes. Season and serve.

Wine: Costières de Nîmes

 
  • from:
    French Feasts
  • 299 Traditional Recipes for Family Meals and Gatherings
  • by Stephane Reynaud
  • Photographs by Marie-Pierre Morel
  • Stewart, Tabori & Chang 2009
  • $40.00 US / $49.95 CAN
  • 480 pages; more than 500 color photographs and illustrations
  • ISBN-10: 1584797940
  • ISBN: 978-0-470-37133-6
  • Recipe reprinted by permission.

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This page created December 2009


 

 
 

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