Name: Minced Lamb Fondue
Ingredients: 1 1/4 lb Minced lean lamb; 3 Spring onions -- finely; Chopped; 2 oz Fresh bread crumbs; 2 tb Parsley -- fresh fine; Chopped; Salt and pepper; Mushroom Sauce; 6 oz Mushroom -- finely chopped; 6 ts Plain flour; 10 Fluid ounces milk; 1 tb Dry sherry

My Soul, you shall swim in happiness, you shall dive in seas of inconceivable delight by reason of your union with Christ and your delight in Him and His delight in you! I know no better idea of Heaven than to be eternally content with Christ and Christ to be eternally content with me! And all this will happen within a very little time. Therefore, lay aside your cares, dismiss your fears, murmur no more. Such a destiny awaits you that you may well be content.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Fondue, Lamb	4	Servings

INGREDIENTS

1 1/4	lb	Minced lean lamb
3		Spring onions — finely
		Chopped
2	oz	Fresh bread crumbs
2	tb	Parsley — fresh fine
		Chopped
		Salt and pepper
		Mushroom Sauce
6	oz	Mushroom — finely chopped
6	ts	Plain flour
10		Fluid ounces milk
1	tb	Dry sherry

INSTRUCTIONS

Put all the ingredients for the lamb balls into a bowl. Season and mix
together.  With wetted hands, shape mixture into 20-24 balls, the size of a
walnut and place on a serving plate.
To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook
gently for 5 minutes.  Stir in flour, then gradually add milk and bring to
the boil, stirring. Simmer for a further 5 minutes, then season and add
sherry. Serve warm with lamb balls cooked in the hot oil.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>

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