INGREDIENTS:1 lamb saddle with flaps as needed, salt as needed, freshly ground white pepper 2 cloves peeled garlic butcher twineSp'tzle: ½ pound high gluten flour pinch baking soda fat pinch baking powder ½ tsp. salt 2 Tbsp. dry mustard 5 fl. oz. spinach milk (see note) 2 whole eggs 2 oz. usalted butter to reheat sp'tzle before servingRutherford Red Wine Sauce: ½ cup finely minced shallots (must be hand cut) 2 Tbsp. finely chopped bacon 4 black peppercorns, crushed 2 cups Rutherford red wine ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.