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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.

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