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Blanquette of Lamb


Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups sauce,—sauce made of one-fourth cup each of butter and flour, one cup White Stock, and one cup of milk which has been scalded with two blades of mace. Season with salt and pepper, and add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large croûtons, serve around green peas, or in a potato border, sprinkled with finely chopped parsley.


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The Boston Cooking-School Cook Book (1896).

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