|
Classic
Cook Books
< last page | next page >
page 55
above, then dip another wafer in the egg, make it touch the bread crumbs only
from the part that remains outside, and with this cover the compound attaching
it to the lower wafer. Sprinkle again with bread crumbs if necessary and put the
piece aside repeating the operation until all the meat is disposed of. Cook in
oil or fat and serve with lemon.
With half a pound of meat about twenty filled wafers should be obtained.
69
ROMAN FRY
II.
This can be made when you happen to have some breast of roast chicken left over.
Some chicken breast, two or three slices of tongue and ham, one tablespoonful of
grated cheese, a taste of nutmeg, are the ingredients used. Remove the skin of
the chicken and cut it as well as the tongue and the ham, into little cubes.
Make a Balsamella (see No. 54) in sufficient quantity and when it is cooked add
the above ingredients and let it cool well to fry using the wafer as in the
preceding.
70
RICE PANCAKE
(Frittelle di riso)
Cook thoroughly 1/4 lb. of rice in about a pint of water giving it taste with a
little piece of sugar
< last page | next page >
Classic
Cook Books
|
