1 cup (240 ml) whole milk, scalded with 2 blades of mace
2 blades of mace (used to scald the milk, then removed)
1 Salt and black pepper, to taste
1 tablespoon (15 ml) mushroom catsup, or any other suitable table sauce
Instructions
1. Scald the milk (technique: scalding — heat milk in a small saucepan over medium heat until small bubbles form around the edge and steam rises, approximately 180°F / 82°C; do not boil) with 2 blades of mace. Remove from heat and let the mace steep 5 minutes, then discard the mace blades.
2. In a medium saucepan (2–3 qt / 1.9–2.8 L), melt the butter over medium-low heat until fully liquid and just beginning to foam, about 2 minutes.
3. Add the flour all at once and stir constantly with a wooden spoon for 1–2 minutes until the mixture forms a smooth pale paste and smells faintly nutty (technique: making a roux — cooking flour and fat together to eliminate the raw-flour taste before adding liquid).
4. Gradually whisk in the white wine, a few tablespoons at a time, ensuring each addition is fully incorporated before adding the next, then whisk in the mace-infused scalded milk in a steady stream. Continue whisking over medium heat for 3–5 minutes until the sauce thickens enough to coat the back of a spoon and leaves a clean line when a finger is drawn across it.
5. Season the sauce with salt and black pepper to taste, then stir in 1 tablespoon mushroom catsup (or substitute table sauce).
6. Add the cooked lamb cubes or strips to the sauce. Stir gently to coat and heat through over medium-low heat for 5–8 minutes, until the lamb is steaming hot throughout and the sauce is bubbling gently at the edges.
7. Transfer to a serving dish. Garnish with large croutons. Serve surrounded by green peas or presented in a potato border, sprinkled with finely chopped parsley.
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