HARICOT OR MUTTON STEW RECIPE ADAPTED FROM SENT SOVÍ Apè I:59 *ARRICOCH
pp 226-227 AND NOLA xxvii-4 POTAGE QUE SE DIZE *NERRÍCOQUE
For 4 persons:
2 lb lamb
Photo by: Premshree Pillai
1 cup mixed fresh herbs (parsley, basil, chives, chervil, marjoram, thyme, mint, basil, savory and hyssop)
2 lbs thinly sliced onions
2 oz or ½ c slivered, peeled and blanched almonds
2 chopped chicken livers or 1 kid liver
1 ¼ chicken broth or red wine
1 c whole milk or cream
2 sprigs thyme
chopped parsley to garnish
Preheat oven at 325º F /163º C
Cut lamb into small finger sized pieces. Dip into seasoning Heat 3 tbsp olive oil in a casserole and fry the eat over high heat for around 8 minutes turning until well browned. Set aside when done.
Add the onions and fry about 10 minutes until they turn color. Add left over herbs and almonds, Season with salt and pepper. Add the liver. Cook until tender.
Place all the ingredients except the lamb in a blender and add chicken broth. Grind until smooth. Strain the mixture through a cheesecloth into the casserole. Add milk and eggs and blend. Add meat and cook in oven ½ hour until thickened.
Serve in soup bowls and garnish with thyme and chopped parsley.