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No 126 Fritto Misto alla Piemontese

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

Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs,
Chablis, salt, herbs butter.
Make a thin paste with a tablespoonful of flour, the yolks of two
eggs, two Spoonsful of Chablis, and a little salt. Mix this up
well, and if it is too thick add a little water. Beat up the
whites of the two eggs into a snow. In the meantime blanch a
sweetbread, half a calf's brain, and a few bits of cooked ox
palate; boil them all up with a bunch of herbs; cut them into
pieces about the size of a walnut, and dip them into the paste so
that each piece is well covered, then dip them into the beaten-up
whites of egg, and fry them very quickly in butter. This fry is
generally served with a garnish of French beans, which should not
be cut up, but half boiled, then dried, floured over and fried
together with the other ingredients. The ox palates should be
boiled for at least six hours before you use them in this dish.

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