Recipe - Minced Lamb Fondue

1 One fourth pound Minced lean lamb
3 Spring onions finely
Chopped
2 ounce Fresh bread crumbs
2 tablespoon Parsley fresh fine
Chopped
Salt and pepper
Mushroom Sauce
6 ounce Mushroom finely chopped
6 teaspoon Plain flour
10 Fluid ounces milk
1 tablespoon Dry sherry

Put all the ingredients for the lamb balls into a bowl. Season and mix
together. With wetted hands, shape mixture into 2024 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.

Posted to MCRecipe Digest V1 #146

Date: Wed, 10 Jul 1996 14:53:19 +0000

From: Susan Taft jr03@typhoon.dial.pipex.net