Minced lamb fondue

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

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