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Friday, October 8, 2010

Lamb Chasseur, Anna Potatoes.

This should be your finished dish. Always add a generous portion of chopped parsley at the last minute for color but only at the last minute. If you add it too soon and leave it standing it will lose it's bright green color.

Add some chopped garlic, some chopped tarragon and chicken stock. season and allow to cook. When the main ingredient is cooked remove it and keep it warm. reduce the liquid to a sauce like consistency. Correct seasoning, add a little freshly chopped tarragon .


Return meat to the reduction and add thickly sliced mushrooms and chopped tomatoes. Allow to cook on a medium heat to extract all the flavors.

Remove meat and add white wine. Reduce until almost dry.

Add finely chopped shallots and allow to cook slowly until translucent.

Saute the lamb ( or chicken ) on a medium heat until well browned on both sides.
Mmmmm. Anna potatoes. One of my absolute favorites but not easy to make. This is a very old potato rarely made these day. I learned how to make it in the Savoy in London. You need a special mould. I used a little Le Creuset mini casserole here but it was a little too deep. You brush the inside of the dish with butter and you place it on a warm surface. Then you line the bottom and the sides with overlapping thin potato slices, then fill in the middle with same. You bake it in a medium to hot oven ( you usually have to jiggle the oven temperatures to get the outside crispy and the inside just cooked) until the potatoes are cooked and then you turn the mould out. It should look like a potato gateau, golden brown and brilliant under the kitchen lights. Only Problem is, the first ten times you do it , it doesn't. It takes a lot of practice to get the temperatures of the oven right and you need a dedicated cooking utensil that doesn't stick. You can do many variations on this dish by adding truffles and the like in the center. It looks just great when it is done properly. Ah, the old slave days when everything had to be perfect.

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