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).
Preparation Time: 20 Minutes
Cooking Time: 1 Hour 40 minutes
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
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This page created December 2009
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