|
| Home
-> [Fondue, Lamb & Mutton] -> [Minced lamb fondue Recipe] |
| |
| |
Minced lamb fondue
|
| Artist: |
_ |
| Categories: |
Fondue, Lamb & Mutton |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/4
| lbs | Minced lean lamb | | 3
| | Spring onions -- finely | | | Chopped | | 2
| oz | Fresh bread crumbs | | 2
| tbsp | Parsley -- fresh fine | | | Chopped | | | Salt and pepper | | | MUSHROOM SAUCE | | 6
| oz | Mushroom -- finely chopped | | 6
| tsp | Plain flour | | 10
| | Fluid ounces milk | | 1
| tbsp | Dry sherry |
|
Procedures:
| 1 | Put all the ingredients for the lamb balls into a bowl. | | 2 | Season and mix together. | | 3 | With wetted hands, shape mixture into 20-24 balls, the size of a walnut and place on a serving plate. | | 4 | To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook gently for 5 minutes. | | 5 | Stir in flour, then gradually add milk and bring to the boil, stirring. | | 6 | Simmer for a further 5 minutes, then season and add sherry. | | 7 | Serve warm with lamb balls cooked in the hot oil |
|
|
|
| |
| |
| |
|
|
|
|
|
|