Lamb Scallop with Cream and Wild Garlic

Wash the lamb scallop clean, boil with carrots, celery, onion and bay leaves until tender. Cooked lamb scallop immediately cool in cold water (for a more beautiful color). Strain the broth, cut the cold scallop first into flakes, then into fine noodles. Heat clarified butter, stir in flour and brown to a light roux. Pour in cold beuschel stock, season with salt, mustard, paprika, vinegar and finely chopped wild garlic. Bring to a boil and add sliced Beuschel again. Finish with whipped cream.

Preparation Tip:

With the lamb scallop often buy the spleen and often sweetbreads. Use the spleen, for example, for the spleen cutlet soup. The sweetbread is not large, but baked or fried it is a real delicacy. RECOMMENDED PASTA: polenta, bread dumplings.

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