Blanch and bone two or more calves' or pigs' feet and put them into
a stewpan with butter, leeks, or onions, chopped parsley, salt,
pepper, and a little stock. Let them boil till the liquid is
somewhat reduced, then add good meat gravy and two tablespoonsful
of tomato puree, and just before taking the stewpan off the fire,
add the yolks of two eggs beaten up, a tablespoonful of grated
cheese, and a tiny pinch of cinnamon. Mix all well together and
serve very hot.
No. 111. Bodini Marinati
Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms,
herbs, flour, pasta marinate (No. 17), tongue, butter.
Make a mixture of truffles, tongue, sweetbread, mushrooms, and
herbs, all chopped up, and add it to a forcemeat of veal, the
proportions being two-thirds veal forcemeat and the other
ingredients one third. Mix this well and form it into little balls
about the size of a pigeon's egg, flour them and mask them all over
with pasta marinate (No. 17). Fry them in butter over a slow fire,
so that the balls may be well cooked through, and when they are the
right colour dry them in a napkin and serve very hot.
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