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No 125 Fritto Misto alla Villeroy

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

Ingredients: Cocks' combs, calf's brains, sweetbread, stock,
truffles, mushrooms, Villeroy, eggs, bread crumbs.
Cook some big cocks' combs, bits of calf s brains, and sweetbread
in good stock, then drain them and marinate them slightly in lemon
juice and herbs. 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.

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