Minced lamb fondue
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Minced lean lamb |
| 3 | Spring onions -- finely | |
| Chopped | ||
| 2 | ounces | Fresh bread crumbs |
| 2 | tablespoons | Parsley -- fresh fine |
| Chopped | ||
| Salt and pepper | ||
| 6 | ounces | Mushroom -- finely chopped |
| 6 | teaspoons | Plain flour |
| 10 | Fluid ounces milk | |
| 1 | tablespoon | Dry sherry |
Directions
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