class="x-ebookmaker-pageno" title="[Pg 53]"/> disks are put together without the stuffing, but in the upper disk a circular cut must be made as large as a half dollar coin. The paté on cooking swells and leaves an empty space in the interior. Lifting with the point of a knife the little circle above, which has the form of a cover, the interior space can be made larger, filled with the stuffing and covered with the little cover. In this way it is enough to warm them before sending to the table. The puff-paste must always be glazed with the yolk of eggs.

If a large vol-au-vent is to be filled instead of little paté-shells, a ragout of chicken giblets and sweetbread, cut in large pieces, is better.

66

PORK LIVER FRIED

(Fegato di maiale fritto)

Cut in to thin slices some pork liver, sprinkle with flour and fry in good lard. It must be served with its sauce. Squeeze in a lemon while it is frying.

67

FRIED CROQUETTES, BOLOGNA STYLE

(Fritto composto alla Bolognese)

Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything fine. Add a yolk of egg or a whole egg, according to the quantity, and a little Balsamella (see No. 54). Put the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate. When quite cold make some little balls as large as a walnut and roll them in flour. Then dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.

68

ROMAN FRY

(Fritto alla Romana)

I.