|
Classic
Cook Books
< last page | next page >
page 64
a pinch of chopped parsley. Make it simmer on a low fire so that the gravy
remains, and serve in its gravy, squeezing over some lemon juice when sent to
the table.
In this and in similar cases, when using scallions or onions, some advise
putting these in a cloth after being chopped and dip them in cold water
squeezing them dry after.
84
MUTTON CUTLETS AND FILET OF VEAL
(Braciuole di castrato e filetto di vitella)
Put in saucepan a slice of ham, some butter, a little bunch composed of carrot,
celery and stems of parsley and over this some whole cutlets of mutton seasoned
with salt and pepper. Make them brown on both sides, add another piece of
butter, if necessary, and add to the cutlets some chicken giblets, sweetbreads
and fresh or dry mushrooms (the latter softened in water, all cut in pieces.
When all this begins to brown, pour some soup stock and let it simmer on a low
fire. Sprinkle a little flour and finally pour a wineglass (or half a tumbler)
of white wine leaving it boil a little more. When ready to serve remove the ham
and the greens, rub the gray through a sieve and remove the superfluous fat.
< last page | next page >
Classic
Cook Books
|
