Flour Them And Mask Them All Over With Pasta Marinate Fry Recipe

them in butter over a slow fire, so that the balls may be well cooked

through, and when they are the right colour dry them in a napkin and

serve very hot.



These bodini may be made with various ingredients; they will be most

delicate with a forcemeat of fowl and bits of brain mixed with herbs,

truffle, cooked ham, or tongue. They are also excellent made with fish

(sole, mullet, turbot), either cooked or raw, and marinated in

lemon, salt, pepper, oil, nutmeg, and parsley.

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