|
Classic
Cook Books
< last page | next page >
page 56
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 salt and pepper. Leave them on the fire until
thoroughly cooked and when you are going to take them away add another piece of
butter, a sprig of chopped parsley and a little broth if needed. The kidney must
not be kept too much on the fire, because in that case it hardens.
< last page | next page >
Classic
Cook Books
|
