Prepare a Villeroy (No. 18), and add to it
cuttings of sweetbread, brains, truffles, mushrooms, &c. When it
is cold, mask the cocks' combs and other ingredients with it, egg
and bread-crumb them, and fry them a golden brown.
No. 126. Fritto Misto alla Piemontese
Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs,
Chablis, salt, herbs butter.
Make a thin paste with a tablespoonful of flour, the yolks of two
eggs, two Spoonsful of Chablis, and a little salt. Mix this up
well, and if it is too thick add a little water. Beat up the
whites of the two eggs into a snow. In the meantime blanch a
sweetbread, half a calf's brain, and a few bits of cooked ox
palate; boil them all up with a bunch of herbs; cut them into
pieces about the size of a walnut, and dip them into the paste so
that each piece is well covered, then dip them into the beaten-up
whites of egg, and fry them very quickly in butter. This fry is
generally served with a garnish of French beans, which should not
be cut up, but half boiled, then dried, floured over and fried
together with the other ingredients.
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