Navarin printanier d'agneau?!
i need the history of itWww@FoodAQ@Com
Answers:
I am a former chef and trianed in French cuisine, it is a spring time stew as the young lambs are ready for culling, it is a basic brown based stew with the fresh seasonal veg in the sauce, as for history it is something that ha been served since the middle ages to celebrate the spring harvest and the new lamb being serve at that time of the year, it is a spring lamb and generally the fore section parts, shoulder, breast or neck that is used, as these take the long cooking needed to make a navarin or blancqette!.Www@FoodAQ@Com
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good luck and iff that website doesnt work!.!.!. use a different one from the llistWww@FoodAQ@Com