ith the other ingredients. The ox palates should be boiled for at least
six hours before you use them in this dish.

No. 127. Minuta di Fegatini (Ragout of Fowls' Livers)

Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions,
salt, pepper, stock, Chablis.

Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then add
a quarter pint of boiling stock and half a glass of Chablis, and cook
until the sauce is somewhat reduced. You can also cook the livers simply
in good meat gravy, but in this case they should not be floured. Serve
with a border of macaroni (No. 183), or Risotto (No. 190), or Polenta
(No. 187).

No. 128. Minuta alla Visconti (Chickens' Livers)

Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper.

Braize two fowls' livers in butter, then pound them up, and mix with a
little cream, a tablespoonful of grated cheese and a dust of cayenne.

Spread this rather thickly over small squares of toast, and keep them
hot whilst you make a custard with half an ounce of butter, an egg well
beaten up, and a tablespoonful of cheese. Stir it over the fire till
thick and then spread it on the hot toast. Serve very hot. This makes a
good savoury.

No. 129. Croutons alla Principesca

Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game,
Velute sauce, stock, eggs, butter.

Fry a bit of bread in butter till it is a light brown colour, then
cut it into heart-shaped pieces. Prepare a ragout with bits of
tongue, sweetbread, fowl or game, truffles, two or three spoonsful of
well-reduced Velute sauce (No. 2), and two or three of reduced gravy.
Put a spoonful of the ragout in each crouton, and over it a layer of
fowl forcemeat half an inch thick; trim the edges neatly, glaze them
with the yolk of eggs beaten up, and put them in a buttered fireproof
dish in the oven for twenty minutes. Then glaze them with reduced stock
and serve hot.

For a maigre dish use fish for the ragout and forcemeat.

No. 130. Croutons alla Romana

Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream,
stock, butter, flour, eggs.

Cut a bit of crumb of bread into round or square shapes, and on each put
a spoonful of fowl or rabbit forcemeat, a little chopped tongue, and a
slight flavouring of chopped herbs; cover with a slice of bread the same
shape as the underneath piece, put them in