Emerilized Lamb Wellington
| Yield: | 4 servings |
| Categories: |
| 8 | Colorado lamb chops; Frenched | |
| Olive oil; to season | ||
| Emeril's Essence; see * Note | ||
| 12 | oz | Chevre cheese |
| 4 | oz | Pine nuts; toasted |
| 1 | ts | Minced garlic |
| 2 | tb | Chopped chervil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Creole Mustard |
| 8 | Puff pastry squares -; (4" by 4") | |
| 1 | Egg; beaten | |
| 1 1/2 | c | Prepared veal demi-glace; diluted with |
| 1/2 | c | Hot water |
| Several sprigs Fresh rosemary |
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