French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations .
And today I’d like to represent one of French recipes – ragu of lamb with creamy mushroom white wine sauce.
RAGU OF LAMB WITH CREAMY MUSHROOM WHITE WINE SAUCE .
INGREDIENTS:
Lamb – 1.3 kg
Leek – 1 pc
Onions – 2 pcs
Mushrooms – 250 gramm
Any dry white wine – 350 ml
Water – 350 ml
Full fat cream – 350 ml
All purpose flour – 1 table spoon
Olive oil – 2 table spoon
Butter – 50 gramm
Bay leaves – 2 , parsley and thyme, whole black pepper. Salt and pepper to taste.
Mushed potato or rice will be perfect side dish.
Bon appetit !!!
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