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Source: recipes2.alastra.comReport recipe

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Ingredients Jump to Instructions ↓

Fig Sauce for Rack of Lamb
3 cups lamb or veal stock
1 cup ruby port
8 fresh figs, quartered
1 tablespoon butter
Combine stock and port and reduce to 1/2 cup. Saute figs in butter
for no more than 1 minute. Add stock reduction. Serve with rack
of lamb or poached beef tenderloin sliced in medallions.

Instructions Jump to Ingredients ↑

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