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Classic
Cook Books
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page 51
In frying these are often united to liver or veal cutlets. The liver must be cut
in very thin slices and the cutlets beaten with the side of a big knife and
given a good shape. Season with salt and pepper, dip in beaten egg and after a
few hours sprinkle with bread crumbs and fry. Serve with lemon.
64
CHICKEN STUFFING
(Ripieno di pollo)
The ingredients are 1/4 lb. lean veal or pork or breast of turkey and chicken
giblets. Cook this meat together with a little hash of onion, parsley, celery,
carrot and butter. Season with salt pepper and spices, moistening it with broth.
Take dry from the fire, take off the soft parts of the giblets, add a few dry
mushrooms softened in water, a little slice of lean fat ham and chop everything
fine. Into the sauce that has remained from the cooking throw enough breadcrumbs
to make a tablespoonful of hard soaked bread. Mix it with the chopped hash, add
a pinch of grated cheese and two eggs and fill the chicken with all this, sewing
up the opening afterwards. The chicken can be boiled or stewed. If boiled you
will have an excellent bouillon, but pay attention when cutting the chicken to
extract the stuffing in one piece in order to slice it.
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