BULL TESTICLES WITH BÉCHAMEL SAUCE
• Cut testicles into thick slices and add salt & pepper.
• When the oil is hot add in the testicles.
• Turn over regularly to make sure they do not burn.
• Remove from the oil when golden brown.
• Add bechamel sauce and serve hot.
INGREDIENTS:
> BÉCHAMEL SAUCE
1KG BULL TESTICLES
• Melt 70 g of butter and add flour.
300ML FRESH LEMON
JUICE
• Fry it on a low heat and gradually add water while
mixing. Keep mixing and make sure the sauce
INGREDIENTS:
doesn’t boil.
130G BUTTER
50G PLAIN FLOUR
• Add salt, lemon juice and the rest of the butter.
500ML WATER
• Blend well.
1 TEASPOON FRESH
LEMON JUICE
SALT
Please note that for each recipe testicles have to be marinated overnight.
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