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Classic
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page 32
some grated cheese and a few tablespoons each of the white sauce and the meat
sauce. Repeat until the dish is full. Bake until the top is nicely browned. This
dish seems very elaborate, but it is very delicious and a meal in itself.
The Bolognese sauce is also used to season macaroni or spaghetti in lieu of the
tomato sauce or the brown stock.
38
STUFFED ROLLS
(Pagnottelle ripiene)
Take some rolls, and by means of a round opening on the top, as large as a half
dollar piece or less, extract nearly all the crumb, leaving the crust intact,
but not too thin. Wet inside and outside with hot milk, and when they are fairly
soaked, dip in beaten eggs and fry them in lard or oil. When beginning to brown,
fill them with meat that has been previously chopped and cooked. This chopped
meat ought to be made with breast of chicken, chicken giblets, liver etc., brown
stock and some flour to hold it together.
39
STEWED VEAL
(Stracotto di vitella)
The stock from this dish may very well be used to season macaroni or boiled
rice. Care
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