Get the meat cut in 1" cubes; and if it is lamb, trim off every bit of the fat so you won't have to skim it off later. Put the meat in a big kettle and cover it to the depth of 1" with cold water. Put it over a 200 degree heat burner and bring to a boil (okay, turn the heat up if you're impatient, but you will toughen your meat). After a few minutes of cooking, remove the kettle from the fire long enough to skim off the crud that rises to the surface. Add to the pot the usual junk: a couple of onions, a garlic, some celery stalks with leaves, a carrot or two, a couple bay leaves, parsley, etc., cover the kettle and return to the stove. Let the meat simmer until it is tender (about 1 1/2 hours) and you have got a good stout stock.

Now, fish out the meat and keep it warm. Make a fricassee sauce with: 4-6 tbsp. flour 2-3 c. of the strained stock Horseradish & mustard (discreetly) A handful of capers, drained

You should know how to do this by now, dear. Make a white roux with the butter and flour, add the stock when the flour foams, and stir and cook until every trace of floury taste disappears. Then add the seasonings to the sauce, not forgetting our old friends salt and pepper. Return the sauce to the fire after you have added the lamb meat to it, and let it simmer together over very low heat. Just before serving time, thicken the sauce a bit with a couple of egg yolks. You know how to do this? Okay, pet. Beat up the egg yolks in a cup. Spoon in, a very little at a time, sauce from the hot pot, until you have about 1/2 cupful, stirring like mad. Then dump this into the main stream of the sauce, turn up the heat a bit and cook until the egg yolk is cooked (just a couple of minutes).

If you have to stretch it, serve your blanquette over hot rice. It is best eaten from a bowl, with a spoon, with crusty French bread and a sharp green salad its only buddies. The wine can be either red or white. Why be silly about these things, drink what you like; and if you are an American drink it cold like you were learnt.