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No 110 Zampetti (Calves' Feet)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Calves' or pigs' feet, butter, leeks or small onions,
parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.
Blanch and bone two or more calves' or pigs' feet and put them into
a stewpan with butter, leeks, or onions, chopped parsley, salt,
pepper, and a little stock. Let them boil till the liquid is
somewhat reduced, then add good meat gravy and two tablespoonsful
of tomato puree, and just before taking the stewpan off the fire,
add the yolks of two eggs beaten up, a tablespoonful of grated
cheese, and a tiny pinch of cinnamon. Mix all well together and
serve very hot.

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