Mutton balls : The balls of mouton are a specialty tripe du Limousin and Périgord green, whoseingredient principal is the testicle (*) of sheep, also called, in a plural form, love affairs ou animals de mouton. If similar specialties, based on the same ingredients, exist in several regions ofEurope, as well as North Africa, preparation culinary called "mutton balls" is a specialty gastronomic specific au Limousin.
(*) Testicle: A testicle is a reproductive organ (gwave male) oval-shaped, suspended in the scrotum, the sperm-producing gland.
Definition: Called colhas de moton (pronounced “couilla dé moutou”) in Limousin, sheep's balls are testicles ofsheep that we do disgorging then that we whitens, before cut en Finnish strips and them passer to the stove. When baking, we add a parsley and punchline de lemon juice.
Use: The ball of mouton is a dish that is eaten hot, with a White wine de the Corrèze or hills of Verneuil.
It takes 10 kilos of sheep testicles, weighing approximately 200 grams each, to prepare 5 kilos of this flat.
Called "beneventine frivolities" in Benevent-l'Abbaye, the balls of mutton are the main course of the Moutonnades of Saint-Barthélémy which takes place on August 24th.
Sheep's balls are one of specialties tripe du Limousin that it is possible to savor à Limoges, in a restaurant or during the “Frairie des Petits Ventres” which is an annual and traditional gastronomic festival taking place every third Friday of October in Limoges.
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