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No 111 Bodini Marinati

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







Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms,
herbs, flour, pasta marinate (No. 17), tongue, butter.
Make a mixture of truffles, tongue, sweetbread, mushrooms, and
herbs, all chopped up, and add it to a forcemeat of veal, the
proportions being two-thirds veal forcemeat and the other
ingredients one third. Mix this well and form it into little balls
about the size of a pigeon's egg, flour them and mask them all over
with pasta marinate (No. 17). Fry them in butter over a slow fire,
so that the balls may be well cooked through, and when they are the
right colour dry them in a napkin and serve very hot.
These bodini may be made with various ingredients; they will be
most delicate with a forcemeat of fowl and bits of brain mixed with
herbs, truffle, cooked ham, or tongue. They are also excellent
made with fish (sole, mullet, turbot, &c.), either cooked or raw,
and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.











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