Assorted-fried snacks - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Criadillas (deep fried testicles) 0.3 kg
• Lamb sweetbreads, frozen 0.4 kg
• Calf brains 0.5 kg
• Calf's tongue 0.5 kg
• Plain flour 0.2 kg
• Eggs 2.0 ud
• Bechamel (roux 110) for villeroy or mousses 0.25 l
• Lamb ribs 0.5 kg
• Boiled ham 0.12 kg
• Bechamel (roux 140x140) for croquette 0.5 l
• Eggs 4.0 ud
• Grated cheese 0.05 kg
• Lemon 0.2 kg
• Table salt 3.0 g
• Olive oil 0.5 l
• Provencal sauce 10.0 ud