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No 17 Pasta marinate (For masking Italian Frys)

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







Ingredients: Semolina flour, eggs, salt, butter (or olive oil),
vinegar, water.
Mix the following ingredients well together: two ounces of
semolina flour, the yolks of two eggs, a little salt, and two
ounces of melted butter. Add a glass of water so as to form a
liquid substance. At the last add the whites of two eggs beaten up
to a snow. This will make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried in the Italian manner,
but if for meat or vegetables add a few drops of vinegar or a
little lemon juice.











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