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Classic
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page 53
disks are put together without the stuffing, but in the upper disk a circular
cut must be made as large as a half dollar coin. The p tè on cooking swells
and leaves an empty space in the interior. Lifting with the point of a knife the
little circle above, which has the form of a cover, the interior space can be
made larger, filled with the stuffing and covered with the little cover. In this
way it is enough to warm them before sending to the table. The puff-paste must
always be glazed with the yolk of eggs.
If a large vol-au-vent is to be filled instead of little patè-shells, a ragout
of chicken giblets and sweetbread, cut in large pieces, is better.
66
PORK LIVER FRIED
(Fegato di maiale fritto)
Cut in to thin slices some pork liver, sprinkle with flour and fry in good lard.
It must be served with its sauce. Squeeze in a lemon while it is frying.
67
FRIED CROQUETTES, BOLOGNA STYLE
(Fritto composto alla Bolognese)
Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice
of ham. Chop and grind everything fine. Add a yolk of egg or a
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