Poached leg of lamb with mustard cream sauce and tarragon (Gigot Anglo-Normand à la crème moutardée) from New Menus from Simca's Cuisine (page 173) by Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Puree of green beans with butter (Purée de haricots verts au beurre); Sautéed potato pancakes with egg and onion (Palets de pommes de terre); Buttered broccoli (Brocolis au beurre)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on June 09, 2020

    What a good sauce for lamb! Instead of plain cream, I used cream + sour cream, 50/50. Kind of a home-made crème fraîche. I recommend.

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