M's Cooking Diary

Musing about food, wine and cooking.

Sunday, March 27, 2005

The sauce for the lamb.

With an empty tuna can I formed the lentils at the bottom and shitake on top. Put a souris on the plate with the bone resting on top of the mushroom. I sauced the plate and voila.

Finally I decided to just reduce the sauce until it had a nice consistency and then just before plating I whipped butter in it. It lowered the acidity. It was perfect.

By that time it had taken a darker color.

I served a Chateau Lastour. A wine from the Languedoc. Nothing extraordinary but quit nice with the lamb.

Today, no cooking, we are having Easter lunch at our friends N and C.

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