Fillet in liezon

Fillet of young lamb (it is better to take lamb) wash, dry with a paper towel and cut into pieces, cutting out all the films and veins.

Put the chopped meat in a saucepan, pour cold water and put on fire. Bring the contents to a boil over medium heat, remove the foam and film from the broth using a slotted spoon.

Add salt and pepper to the broth to taste, add cloves.

Peel and wash carrots and onions. Chop the onion finely and throw it into the boiling broth. Cut the carrots into rather large pieces and also put them in a saucepan.

Rinse the greens. Using a thread, make a bouquet of bay leaves, sprigs of parsley and thyme and carefully put it in the broth. Cover the pan with a lid and simmer the meat over low heat for about an hour (depends on the lamb).

After an hour, check the meat for softness and remove the pan from the heat. Pull out a bouquet of greens from the pan.

Melt a piece of butter in a saucepan or deep frying pan. Constantly stirring with a wooden spatula, pour the flour into a saucepan and mix it with melted butter over low heat until creamy. Pour a liter of lamb broth into a saucepan. Using a wooden spatula or whisk, continue stirring the contents of the saucepan until the sauce becomes homogeneous. Cook the lamb sauce for another 15 minutes, stirring constantly.

Drain the remaining mutton broth from the pan - it will no longer be needed. Pour the remaining meat with sauce from a saucepan and boil everything together for 5 minutes so that all the flavors mix together.

Wash the champignons, cut the large ones. Fry in a deep frying pan with a small amount of olive oil and transfer to a saucepan with lamb.

Prepare the liezon. Wash the eggs, separate the yolks from the whites (only the yolks will be needed). In a small saucepan, mix the yolks, cream and lemon juice. Cook everything over low heat until the sauce begins to thicken. At the same time, you can not let the sauce boil, otherwise the cream and eggs curdle.

Pour the lamb fillet with the cooked lieson. Check the dish for salt and season if necessary. Lamb fillet in liezon is ready! Bon appetit!