These bodini may be made with various ingredients; they will be
most delicate with a forcemeat of fowl and bits of brain mixed with
herbs, truffle, cooked ham, or tongue. They are also excellent
made with fish (sole, mullet, turbot, &c.), either cooked or raw,
and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.
No. 112. Animelle alla Parmegiana (Sweetbread)
Ingredients: Sweetbread, bread crumbs, Parmesan, butter.
Blanch as many sweetbreads as you require, and then roll them in
bread crumbs mixed with grated Parmesan, salt, and pepper; wrap
them up in buttered grease-proof paper and grill them. When they
are cooked, take off the paper, and serve with a good sauce in a
sauce-boat.
No. 113. Animelle in Cartoccio (Sweetbread)
Ingredients: Sweetbread, butter, herbs, salt, pepper, bread
crumbs, Parmesan, lemons, gravy, tomatoes.
Blanch a pound of sweetbread cuttings, mix it with two ounces of
melted butter, chopped herbs, salt, and pepper, and put it into
paper souffle cases.
Pages:
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201