4 tablespoons olive oil
1/2 cup chopped leeks, white part only
Freshly ground white pepper
1 tablespoon chopped garlic
4 cups fresh sorrel, cleaned, stemmed, and chopped
1 pound Louisiana crawfish tails
8 ounces Goat's cheese
1 (5 pound) leg of lamb, trimmed and butterflied
1/2 cup cracked black pepper
4 cups beef or veal demi-glace
1/2 cup finely chopped fresh rosemary
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