|
Classic
Cook Books
< last page | next page >
page 68
89
LIVER LOAF
(Pane di fegato)
Cut about one pound of veal liver in thin slices and four chicken livers in two
parts and put all this in a saucepan with rosemary and a piece of butter. When
this is melted put in another piece and season with salt and pepper. After four
or five minutes at a live fire, remove the liver (dry) and grind it together
with the rosemary. In the gravy that remains in the saucepan put a big crumb of
bread, cut into small pieces and make a paste that will also be ground with the
liver. Then rub everything through a sieve, add one whole egg and two yolks and
a pinch of grated cheese, diluting with brown stock or water. Finally put in a
smooth mold with a sheet of paper in the bottom, all evenly greased with butter
and cook in a double boiler. Remove from the mold when cool and serve cold, with
gelatine.
90
VEAL WITH TUNNY
(Vitello tonnato)
Take two pounds of meat without bones, remove the fat and tendons, then lard it
with two anchovies. These must be washed and boned and cut lengthwise, after
opening them, making
< last page | next page >
Classic
Cook Books
|
