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Using ingredient brown veal stock

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce
  • 1994 recipe was requested by al malinauskas of thornhill
  • 149 main s
  • 25 th wedding anniversary last summer at the pine apple inn
  • 6 shallots
  • 4 sprigs thyme (fresh)
  • 2 butter (unsalted)
  • 1 clove garlic
  • 475 ml sauce
  • 475 ml good quality burgundy wine
  • 700 ml brown veal stock (reduced)

Roast Rack Of Lamb

Roast Rack Of Lamb
  • 7 title roast rack of lamb categories entree (servings)
  • 2 rack of lamb
  • 475 ml brown veal stock
  • 240 gr breadcrumbs (fresh)
  • 34 gr garlic
  • 9 gr parsley
  • 6 gr garlic
  • 3 gr salt
  • 3 gr pepper
  • 3 gr butter (unsalted)

Rack Of Lamb Primeurs

  • 8 potato
  • 7 title rack of lamb primeurs categories entree
  • 4 turnip
  • 2 rack of lamb
  • 475 ml brown veal stock
  • 90 gr carrot
  • 65 gr french style green beans
  • 45 gr peas (cooked)
  • 6 gr garlic
  • 1 gr salt
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