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