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Haricot of Lamb

Cut a small breast of lamb into one-and-a-half-inch squares. Heat three tablespoons melted butter in a medium-sized saucepan, add the lamb and cook for ten minutes, or until a nice golden colour, occasionally turning the pieces with a spoon. Transfer the meat only to a dish; place four tablespoons flour in the pan, stir well until a perfect roux; then replace the meat in the pan, pour in a quart of hot white broth and mix with a wooden spoon for two minutes.

Cut three medium, sound, peeled potatoes into one-inch squares and add them to the haricot. Season with two teaspoons salt, half teaspoon white pepper and one saltspoon grated nutmeg; gently mix. Tie in a bunch two leeks, four branches parsley, one sprig bay leaf, two cloves and half sprig thyme; add it to the stew. Cover the pan and let slowly cook for one hour and a half. Remove the "bouquet" of herbs; pour the haricot into a hot dish, sprinkle a tablespoon chopped chives over and serve.