Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Minced lean lamb |
| 3 \N | Spring onions -- finely |
| \N \N | Chopped |
| 2 ounces | Fresh bread crumbs |
| 2 tablespoons | Parsley -- fresh fine |
| \N \N | Chopped |
| \N \N | Salt and pepper |
| 6 ounces | Mushroom -- finely chopped |
| 6 teaspoons | Plain flour |
| 10 \N | Fluid ounces milk |
| 1 tablespoon | Dry sherry |
MUSHROOM SAUCE
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.
Recipe By :
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est