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).

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Neck of Mutton Stew

 

Neck of Mutton Stew
(Ragout de Mouton)

For 6
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