Reduce the
sauce, and thicken it with a tablespoonful of butter and flour
fried together. Make a border of Risotto all'Italiana (No. 190),
and put the sweetbread, &c., together with the sauce in the centre.
No. 124. Animelle al Sapor di Targone (Lamb's Fry)
Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs,
butter, flour, stock.
The lamb's fry should be nearly all sweetbread, and very little
liver. Lard each piece with bacon and ham, and roll it in chopped
herbs and a pinch of pounded spice. Then dip it in flour and
braize in good stock, to which add three ounces of butter, some
bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with
two cuts. Cook until the fry is well glazed over, and serve with
Tarragon sauce (No. 8). Do not leave the garlic in longer than ten
minutes.
No. 125. Fritto Misto alla Villeroy
Ingredients: Cocks' combs, calf's brains, sweetbread, stock,
truffles, mushrooms, Villeroy, eggs, bread crumbs.
Cook some big cocks' combs, bits of calf s brains, and sweetbread
in good stock, then drain them and marinate them slightly in lemon
juice and herbs.
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