poons of =Balsamella= (see No. 54) a little tongue, one or two slices
of ham cut in little squares, a pinch of grated cheese and a taste of
nutmeg, seeing that the ingredients are in such quantities as to make
the mixture tasty and delicate. Leave it cool well, as in this way it
hardens and can be worked better.

In order to enclose it in pate shells made with puff-paste (see No. 57)
there are two ways. One is to cook the shells filled with the stuffing,
the other to fill them after they are cooked. In the first case put the
stuffing in the prepared disk of paste, moisten the edge with a wet
finger, cover with another disk of paste and cook. In the second case,
which is more convenient because the shells can be prepared one day
before, the two 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 pate 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 pate-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
whole egg, according to the quantity, and a little =Balsamella= (see No.
54). Put the hash on the fire and stir until the egg is cooked. Add
finally grated cheese, a taste of nutmeg, and, if you have them, some
truffles chopped very fine and put in a plate. When quite cold make some
little balls as large as a walnut and roll them in flour. Then dip in
beaten egg and bread crumb ground very fine, repeating the operation
twice, and fry.

68

ROMAN FRY

(Fritto alla Romana)

I.

Put on the fire a hash of onion and butter and when it is well browned
cook in it a piece of lean veal seasoned with salt