fine. Add a yolk of egg or a whole egg, according to the quantity, and a little =Balsamella= (see No. 54). Put
the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you
have them, some truffles chopped very fine and put in a plate. When quite cold make some little balls as large
as a walnut and roll them in flour. Then dip in beaten egg and bread crumb ground very fine, repeating the
operation twice, and fry.
68
ROMAN FRY
(Fritto alla Romana)
I.
Put on the fire a hash of onion and butter and when it is well browned cook in it a piece of lean veal seasoned
with salt and pepper. When the meat begins to brown put in a little sherry wine to complete the cooking.
Pound the whole to soften it a little using the sauce remained and if this is not enough add some broth and
finally the yolk of an egg. See that the whole is not softened too much.
Now take some wafers, not too thin and cut them in squares similar to those used by druggists. Beat one egg
and the white from the other egg, then take a wafer, dip it in the egg and place it on a layer of bread crumbs
ground fine. On the wafer put a little ball of the compound above, then dip another wafer in the egg, make it
touch the bread crumbs only from the part that remains outside, and with this cover the compound attaching it
to the lower wafer. Sprinkle again with bread crumbs if necessary and put the piece aside repeating the
operation until all the meat is disposed of. Cook in oil or fat and serve with lemon.
With half a pound of meat about twenty filled wafers should be obtained.
69
ROMAN FRY
II.
This can be made when you happen to have some breast of roast chicken left over. Some chicken breast, two
or three slices of tongue and ham, one tablespoonful of grated cheese, a taste of nutmeg, are the ingredients
used. Remove the skin of the chicken and cut it as well as the tongue and the ham, into little cubes. Make a
=Balsamella= (see No. 54) in sufficient quantity and when it is cooked add the above ingredients and let it
cool well to fry using the wafer as in the preceding.
70
The Italian Cook Book, by Maria Gentile 24
RICE PANCAKE
(Frittelle di riso)
Cook thoroughly 1/4 lb. of rice in about a pint of water giving it taste with a little piece of sugar and a taste of
lemon peel. Leave it cool and then add three yolks of eggs and a little flour. Mix well and let the whole rest
for several hours. When you are going to fry beat the white of an egg to a froth, add it to the rice and throw
into the frying pan one tablespoonful at a time.
Serve hot sprinkled with confectionery sugar.
71
KIDNEY SAUTÉ
(Rognoni saltati)
Take one large kidney, or two or three small kidneys, open them and remove all the fat. Cut lengthwise in thin
slices, salt and pour as much boiling water as is needed to cover them. When the water is thoroughly cooled,
drain it and wipe well the slices with a cloth, then put them in a frying pan with a small piece of butter. Turn
them often and when they have cooked for five minutes put in a pinch of flour and season with salt and
pepper. Leave them on the fire until thoroughly cooked and when you are going to take them away add
another piece of butter, a sprig of chopped parsley and a little broth if needed. The kidney must not be kept
too much on the fire, because in that case it hardens.
72
LEG OF MUTTON IN CASSEROLE
(Cosciotto di castrato in cazzaruola)
Take a shoulder or a leg of mutton and after having boned it, lard it with small pieces of bacon dipped in salt
and pepper. Salt moderately the meat then tie it tight and put it on the fire in a pan that contains a piece of
butter and one large onion larded with clover. When it begins to brown, take it away from the fire and add a
cup of broth, or of water, a little bunch of greens and some tomatoes cut in pieces. Put again on a low fire and
let it simmer for three hours, keeping the saucepan closed, but opening from time to time to turn the meat.
When it is cooked, throw away the onion, rub the sauce through a sieve, remove its fat and put it with the
meat when served. The mutton must not be overdone, for in this case it cannot be sliced.
73
STEWED CUTLETS
(Scaloppine alla Livornese)
Take some slices of tender beef, beat them well and put them in a saucepan with a piece of butter. When this
is all melted, put one or two tablespoonfuls of broth to complete the cooking, season with salt and pepper, add
a pinch of flour and before taking them from the fire put in a pinch of chopped parsley.
74
CUTLETS OF CHOPPED MEAT
The Italian Cook Book, by Maria Gentile 25
(Scaloppine di carne battuta)
Take some good lean beef, clean it well, removing all little skins and tendons, then first chop and after grind
the meat fine in the grinder. Season with salt, pepper and a pinch of grated cheese. Mix well and give the meat
the form of a ball then with bread crumbs over and beneath flatten it with the rolling pin on the bread board
making a sheet of meat as thick as a silver dollar. Cut it in square pieces, as large as the palm of the hand and
cook in a saucepan with butter. When these cutlets are browned, pour over some tomato sauce and serve. [ Pobierz całość w formacie PDF ]