*  Exported from  MasterCook  *
 
                          LAMB STOCK - GREAT CHEFS
 
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 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Bones, lamb
    3       tb           Oil, olive
    1       md           Carrot, chopped
    2       md           Shallots, minced
    1                    Celery, stalk, chopped
    1       tb           Parsley, minced
    4       md           Tomatoes, peeled, seeded
                         -- chopped
      1/2   c            Wine, white
      1/2   c            Stock, veal
 
        Brown the lamb bones in the oil and add the rest
   of the ingredients. Bring to a boil and reduce the
   heat to simmer for 30 minutes.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Chris Kerageorgiou, La Provence
   Restaurant, New Orleans
  
 
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