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Lamb Navarin
Book Information
The Professional Chef (8th Edition)
Page: 668
Ingredients
Bay Leaf
Brown Lamb Stock (p. 352) or Brown Veal Stock (p. 352)
Carrot
Celery
Demi-Glace (p. 383), Jus d'Agneau Lié (p. 382), Jus de Veau Lié (p. 382), or Espagnole Sauce (p. 382)
Dry Red Wine
Garlic
Lamb
Onion
Parsley Stem
Peppercorns
Potato
Thyme
Tomato
Tomato Paste
Turnip
Vegetable Oil
White Mushroom
Tags
Braising and Stewing