CookEat Recipe
Lamb Fries with Tomato Sauce
Breaded lamb testicle halves, briefly blanched then fried and served with hot tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Use twelve individual lamb testicles supplied for human consumption by a regulated butcher, with the outer membranes and attached cords professionally removed. Keep refrigerated until needed and cut each one lengthwise into two halves. Bring the separate one quart water to a boil with one teaspoon of the separate salt. Add the halves, boil for two minutes and drain well.
Step 5
Season the drained halves with the remaining half teaspoon salt and two saltspoons white pepper. Lightly roll in flour, dip in beaten whole egg and coat with breadcrumbs, using only the coating needed. Discard coating ingredients that have touched the uncooked meat.
Step 6
Prepare a fresh bath of refined canola oil in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping the oil below smoking. Lower the breaded halves carefully with a suitable utensil and fry in small batches for about five minutes. Continue until every thickest centre reaches 75°C for thirty seconds and the egg-and-flour coating is fully cooked and golden.
Step 7
Lift out with a skimmer and drain well on a clean absorbent cloth or paper. Arrange on a warm dish and serve promptly with one actual gill of the finished hot tomato sauce in a separate bowl.
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