Text 2977, 66 rader
Skriven 2006-07-07 16:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MUTTON  60705
=====================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Canadian terminology is different and not exacting illuminating. An
 JW> animal is considered lamb from birth to 18 months and then mutton
 JW> thereafter. I much prefer your nomenclature.

 GJ> It is good, at least as long as the sheep meat is correctly described.
 GJ> It irritates me when butchers label chops as "lamb", when I know they
 GJ> are hogget.  My response is to ask the butcher if he has any hogget
 GJ> chops, and then, if he wants a sale, he has to admit that they are
 GJ> really hogget.

 Ha!

There is such a difference in flavour between baby milk fed lamb and
older grass fed lamb that we really need better labeling here, although
the size of the cuts is generally telling.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Veal Sweetbreads Meuniere Wrapped In Spinach With Persimmon
Categories: French, Veal, Lamb, Offal
  Servings: 2

     60 g  veal sweetbreads
     60 g  lamb sweetbreads
     40 g  spinach,
           including two large leaves
           for wrapping
     40 g  mushrooms
           Coarse tomato puree
           (concassee)
           Finely diced black olive
           Chive (known in Japan as
           bannounegi)
           Chervil
           Persimmon ("kaki") puree
           Red wine sauce

Blanch one spinach leaf per person in boiling water with a pinch of salt
for a few seconds; saute the rest of the spinach with the mushrooms;
saute the lamb and veal sweetbreads in butter; place the spinach and
mushroom mixture onto a blanched spinach leaf - if the leaf is not large
enough, overlap two smaller leaves - place the sweetbreads on top and
wrap up; heat the red wine sauce in a saucepan; pour onto a plate; place
the spinach-wrapped sweetbreads on top; garnish with a spoonful of the
persimmon puree, and with the tomatoes, olives and chives that have been
dressed with olive oil.

Kiyomi Mikuni
Mikuni Restaurant
Japan


MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife

                 
... I understand Brits are not allowed to eat lamb without mint jelly
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