Cookbook

Vol-Au Vent D'agneau

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Ingredients

  • 2 lbs agneau, diced
  • 2 Tbsp huile d'olive
  • 1 1/2 cups oignon, diced
  • 1 gousse ail, minced
  • 1 cup bouillon, ou poule
  • 1/2 cup vin blanc
  • 1 cup carotte, diced
  • 1 tsp oregano
  • 1/2 tsp basilique
  • 1 tsp sel
  • 1/8 tsp poivre
  • 1 packge vol-au-vent, 6
  • 1/2 cup eau
  • 1 Tbsp farine
  • 1 cup petits pois, frozen

Instructions

Over high heat in heavy sauce pan with tight fitting cover, brown lamb in oil, strirring constantly. Add onion and garlic. Cook over medium heat until onion is tranparent. Add bouillon, wine, carrots, oregano, basil, salt and pepper. Cover and cook over medium-low heat for 30'. Meanwhile bake vol-au-vent according to directions. Blend flour with water. Gradually add to lamb and cook, stirring constantly, until thickened. Add artichoke hearts and peas. Heat through. Spoon lamb into hot patty shells and serve.

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Notes