The ox palates should be
boiled for at least six hours before you use them in this dish.
No. 127. Minuta di Fegatini (Ragout of Fowls' Livers)
Ingredients: Fowls' or turkeys' livers, flour, butter, parsley,
onions, salt, pepper, stock, Chablis.
Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then
add a quarter pint of boiling stock and half a glass of Chablis,
and cook until the sauce is somewhat reduced. You can also cook
the livers simply in good meat gravy, but in this case they should
not be floured. Serve with a border of macaroni (No. 183), or
Risotto (No. 190), or Polenta (No. 187).
No. 128. Minuta alla Visconti (Chickens' Livers)
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne
pepper.
Braize two fowls' livers in butter, then pound them up, and mix
with a little cream, a tablespoonful of grated cheese and a dust of
cayenne.
Spread this rather thickly over small squares of toast, and keep
them hot whilst you make a custard with half an ounce of butter, an
egg well beaten up, and a tablespoonful of cheese.
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