| 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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