Lamb’s Feet and Stomach Parcels, Crest Style

This unique and robust dish showcases the flavors and textures of lamb tripes, stomachs, and feet, elevated with a rich and aromatic sauce. With a combination of vegetables, herbs, and a touch of cognac, this recipe takes lamb to new heights, creating a memorable culinary experience. The slow cooking process allows the flavors to meld together, resulting in tender parcels of lamb’s stomachs and feet, complemented by a luscious sauce. Get ready to embark on a gastronomic journey as we delve into the steps of creating this delicious and satisfying dish. Let’s dive in and explore the flavors of Lamb’s Feet and Stomach Parcels, Crest Style, perfect for serving four lucky individuals.

Serves: 4

INGREDIENTS:

• 4 pounds lamb tripes and stomachs
• 10 lamb’s feet
• 1/2 cup cognac
• 2 pounds onions, peeled
• 2 pounds carrots, peeled
• 4 tomatoes, quartered
• 18 garlic cloves
• 2 cloves
• 1 large bouquet garni (parsley, celery with leaves, leek top, bay leaf, thyme)
• 1 bottle white wine
• 3 quarts chicken stock
• Pepper and salt
• 4 tablespoons butter
• 4 tablespoons flour
• 1 bunch parsley
• Juice of 1 lemon

INSTRUCTIONS:

1. Wash the lamb tripes and stomachs in several waters. Cut the stomachs into 2-inch squares. Use the tripes to tie them up, creating parcels.
2. Blanch the stomach parcels and lamb’s feet. Refresh them in cold water and flambé them with cognac. Ensure that the feet are clean and free of hair.
3. In the bottom of a large stockpot, place a plate upside down. Add the lamb’s feet and parcels, whole onions, carrots, tomatoes, 12 peeled garlic cloves, 2 garlic cloves each stuck with 1 clove, and the bouquet garni. Pour in the bottle of wine and enough chicken stock to cover. If needed, you can make up the remaining liquid with water and bouillon cubes. Season lightly. Bring the mixture to a boil, then lower the heat and simmer covered for 5 hours.
4. Set a large colander over another pot and pour the contents of the stockpot into it. Remove the solids from the colander and transfer them to a work area. Return the liquid back to the stove and reduce it by half.
5. In a smaller casserole, place the lamb parcels. Remove all the bones from the feet and add the deboned meat to the casserole.
6. Press the cooked onions and garlic cloves through a fine sieve and add the resulting puree to the reduced cooking liquid.
7. In a saucepan, melt the butter, stir in the flour, and cook until the roux is nicely browned. Chop together the parsley and the remaining 4 garlic cloves to make a persillade. Add the persillade to the roux. Moisten the mixture with lemon juice and adjust the seasoning.
8. Pour the sauce into the casserole with the lamb parcels and simmer for an additional hour.
9. Serve the Lamb’s Feet and Stomach Parcels, Crest Style, hot.

And there you have it—a tantalizing Lamb’s Feet and Stomach Parcels, Crest Style recipe that promises to impress your taste buds and elevate your dining experience. The tender lamb parcels, enriched with the flavors of cognac and a medley of aromatic vegetables, create a dish that is hearty, flavorful, and unforgettable. The reduction of the cooking liquid, combined with a roux-based sauce and a burst of freshness from the parsley and lemon, adds a delightful finishing touch. Whether you’re seeking a unique culinary adventure or looking to showcase your skills in the kitchen, this recipe is sure to leave a lasting impression. So gather your ingredients, embark on this savory journey, and savor each bite of this exceptional Lamb’s Feet and Stomach Parcels, Crest Style. Enjoy!