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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bitoks d'Agneau Recipe

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This recipe for Bitoks d'Agneau is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs ground lean lamb
3 T + 1 tsp butter
1/3 cups fresh bread crumbs
3 T + 2 tsp finely chopped dill or parsley
1 egg, slightly beaten
Salt and fresh ground pepper, to taste
1/4 lb mushrooms, quartered or sliced
1 T finely chopped shallots
1/4 cup dry white wine
1/2 cup heavy cream
Directions:
Directions:
1. Place lamb in mixing bowl.
2. Heat 1 teaspoon butter in skillet and add onion. Cook, stirring until wilted. Add onion to lamb.
3. Add the bread crumbs, 3 tablespoons dill, one egg, salt and pepper, to taste. Blend well and divide into 8 portions. Shape each portion into a patty.
4. Heat 2 tablespoons butter in a skillet and cook lamb patties, 3 or 4 minutes per side.
5. Remove patties and wipe out skillet. Add remaining 1 tablespoon butter and mushrooms. Cook until lightly browned. Add shallots and wine. Cook, stirring occasionally, until liquid evaporates almost entirely. Add the cream. Cook about 5 minutes and add remaining dill.
6. Serve patties with sauce on top.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
from the kitchen of Susan Cummings

 

 

 

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