and pepper. When the
meat begins to brown put in a little sherry wine to complete the
cooking.

Pound the whole to soften it a little using the sauce remained and if
this is not enough add some broth and finally the yolk of an egg. See
that the whole is not softened too much.

Now take some wafers, not too thin and cut them in squares similar to
those used by druggists. Beat one egg and the white from the other egg,
then take a wafer, dip it in the egg and place it on a layer of bread
crumbs ground fine. On the wafer put a little ball of the compound
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 and a taste of lemon peel. Leave it cool
and then add three yolks of eggs and a little flour. Mix well and let
the whole rest for several hours. When you are going to fry beat the
white of an egg to a froth, add it to the rice and throw into the frying
pan one tablespoonful at a time.

Serve hot sprinkled with confectionery sugar.

71

KIDNEY SAUTE

(Rognoni saltati)

Take one large kidney, or two or three small kidneys, open them and
remove all the fat. Cut lengthwise in thin slices, salt and pour as much
boiling water as is needed to cover them. When the water is thoroughly
cooled, drain it and wipe well the slices with a cloth, then put them in
a frying pan with a small piece of butter. Turn them often and when they
have cooked for five minutes put in a pinch of flour and season with
s