Home Recipes Cook Books Food Categories Featured

No 84 Costolette alla Manza (Veal Cutlets)

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







Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat,
truffles, mushrooms, tongue, parsley, pasta marinate (No. 17).
Cut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities
chopped truffles, tongue, mushrooms, and a little parsley. Over
this put a thin layer of pasta marinate, and fry the cutlets on a
slow fire.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1581 times.

Home Made Cookies.ca