INGREDIENTS:1 lamb saddle with flaps as needed, salt as needed, freshly ground white pepper 2 cloves peeled garlic butcher twineSp'tzle: ½ pound high gluten flour pinch baking soda fat pinch baking powder ½ tsp. salt 2 Tbsp. dry mustard 5 fl. oz. spinach milk (see note) 2 whole eggs 2 oz. usalted butter to reheat sp'tzle before servingRutherford Red Wine Sauce: ½ cup finely minced shallots (must be hand cut) 2 Tbsp. finely chopped bacon 4 black peppercorns, crushed 2 cups Rutherford red wine ...
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