Best 2 Bayonne Lamb Collier De Mouton A La Bayonne Recipes

Bayonne Lamb (Collier De Mouton a La Bayonne) image

Provided by K9 Owned

Categories Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lamb shoulder, chopped in approx 1-inch cubes
2 onions, cut in wedges
2 large carrots, sliced
4 baby turnips, peeled and left whole
1 bay leaf
1 tablespoon lemon juice
5 cups water
1 1/2 cups mushrooms, sliced
3 tablespoons butter
6 tablespoons flour
1 egg yolk
1/2 cup 18% cream
salt and pepper

Steps:

Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
20 minutes before the end add the mushrooms.
Arrange lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
Blend together the egg and cream and add a little of the sauce to temper it.
Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
Pour sauce over meat and vegetables.

Nutrition Facts : Calories 879.4, Fat 68.1, SaturatedFat 32.8, Cholesterol 261.3, Sodium 305.1, Carbohydrate 23.6, Fiber 3.6, Sugar 7.1, Protein 42.6

Bayonne Gougere image

Provided by Food Network

Categories dessert

Yield 12 servings

Number Of Ingredients 8

1 cup milk
1/2 cup (1 stick) butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup flour
4 large eggs, at room temperature
1/4 pound Gruyere cheese, grated
1/4 pound Jambon de Bayonne, finely chopped

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large saucepan, combine the milk, butter, salt, and black pepper over medium-high heat. Bring to a boil, then remove from the heat, add the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate. Return to the heat and continue stirring for 1 minute, over medium-high heat. Remove from the heat and add the eggs one at a time, beating after each addition. Add the cheese and ham and beat until it is incorporated and a slightly soft dough forms. Drop the dough by the spoonful onto the prepared baking sheet to form a ring (about 12 to 14 spoonfuls. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F. and bake until golden brown, about 25 minutes. Remove from the oven and serve warm on a platter.