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Carre D'agneau En Croute

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARRE D'AGNEAU EN CROUTE
 Categories: France, Bread/rolls, Lamb/mutton
      Yield: 8 Servings
 
      4    (3/4 TO 1-LB.) RACKS OF LAMB
      5 tb BUTTER
      1 lb FRESH MUSHROOMS, FINELY
           DICED
      2    SHALLOTS, FINELY CHOPPED
           SALT
           PEPPER TO TASTE
      6 oz PUFF PASTRY DOUGH  (SEE
           INDEX)
      1    EGG
      1 tb MILK

MMMMM-----------------------MADEIRA SAUCE----------------------------
      2    SHALLOTS, CHOPPED
      1 tb BUTTER
      3 c  BROWN SAUCE
           SALT
           PEPPER TO TASTE
    1/2 c  MADEIRA WINE
 
  Bone the lamb racks. Trim off any fat and mem- branous tissue. Melt 4
  tbs. butter in a large saute pan over high heat. Add lamb racks &
  sear on all sides til browned. Remove from heat & refrigerate til
  cool. Melt remaining butter & saute the mushrooms & shallots til
  tender. Season with salt & pepper & allow to cool. Pre- heat oven to
  375 F. Spread mushroom mixture over cooled lamb racks. Roll out puff
  pastry dough very thinly. Cut into pieces ample enough to wrap racks.
  Beat egg and milk together & brush again with egg wash, taking care
  to seal edges with the wash. Bake in preheated oven 15 mins., or til
  nicely browned. Serve w/Madeira Sauce. MADEIRA SAUCE:
 
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