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1
Place saddle of lamb, boned side up, on flat surface.
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2
Fold over each filet, horseshoe fashion, and set aside.
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3
Cut chicken breast halves into 1-inch cubes.
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4
Cut away and discard connecting membranes and tissues of livers.
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5
Cut away and discard any dark spots.
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6
Put chicken and livers into container of food processor or blender and blend as finely as possible.
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7
Pour and scrape the mixture into a mixing bowl and add egg whites.
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8
Beat thoroughly with wire whisk.
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9
If creme fraiche is used, add it to bowl.
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10
If 3/4 cup of heavy cream is used, beat it until it is half whipped.
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11
Do not beat the cream until stiff.
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12
Add it to bowl and blend well.
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13
Add salt and pepper and blend.
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14
Chill thoroughly in refrigerator or in freezer until mixture is quite cold.
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15
This is essential.
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16
Preheat oven to 500 degrees.
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17
Sprinkle opened-up saddle of lamb with salt and pepper.
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18
Spoon cold chicken and liver mixture up and down the center of the saddle.
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19
Place one folded-over filet of lamb at each end of the chicken and liver mixture to prevent an overflow.
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20
Fold over the flaps of the lamb to completely enclose the filling.
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21
Tie lamb with string in both directions to contain filling.
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22
Place lamb, fat side down, on heatproof baking dish and let brown on one side.
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23
Turn and brown on other side.
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24
Place in oven and bake 15 minutes.
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25
Turn and continue cooking 30 minutes.
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26
Remove from oven and discard strings.
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27
Let stand 15 minutes before carving.
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28
Meanwhile, prepare sauce.
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29
Remove lamb from roasting pan and pour off excess fat.
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30
Discard any bits of filling that have fallen out.
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31
Put roasting pan on stove and add champagne, stirring to dissolve brown particles that cling to bottom of pan.
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32
Cook until reduced by half and add 1 1/2 cups heavy cream.
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33
Add salt and pepper and cook over high heat about 5 minutes.
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34
Put sauce through strainer and reheat.
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35
Serve hot.
