No. 123. Minuta alla Milanese (Lamb's Sweetbread)

Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers.

Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert, flour and fry them slightly in butter and a small bit of onion, add half a glass of Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together. Make a border of Risotto all' italiana (No. 190), and put the sweetbread, etc, together with the sauce in the centre.

No. 124. Animelle al Sapor di Targone (Lamb's Fry)

Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs, butter, flour, stock.

The lamb's fry should be nearly all sweetbread, and very little liver. Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice. Then dip it in flour and braize in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts. Cook until the fry is well glazed over, and serve with Tarragon sauce (No. 8). Do not leave the garlic in longer than ten minutes.

No. 125. Fritto Misto alla Villeroy

Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles, mushrooms, Villeroy, eggs, bread crumbs.

Cook some big cocks' combs, bits of calf's brains, and sweetbread in good stock, then drain them and marinate them slightly in lemon juice and herbs. Prepare a Villeroy (No. 18), and add to it cuttings of sweetbread, brains, truffles, mushrooms, etc. When it is cold, mask the cocks' combs and other ingredients with it, egg and bread-crumb them, and fry them a golden brown.

No. 126. Fritto Misto alla Piemontese

Ingredients: Sweetbread, calf's brains, ox palate, flour, eggs, Chablis, salt, herbs, butter.

Make a thin paste with a tablespoonful of flour, the yolks of two eggs, two spoonsful of Chablis, and a little salt. Mix this up well, and if it is too thick add a little water. Beat up the whites of the two eggs into a snow. In the meantime blanch a sweetbread, half a calf's brain, and a few bits of cooked ox palate; boil them all up with a bunch of herbs; cut them into pieces about the size of a walnut, and dip them into the paste so that each piece is well covered, then dip them into the beaten-up whites of egg, and fry them very quickly in butter. This fry is generally served with a garnish of French beans, which should not be cut up, but half boiled, then dried, floured over and fried together with the other ingredients. The ox palates should be boiled for at least six hours before you use them in this dish.

No. 127. Minuta di Fega-tini (Ragout of Fowls' Livers)

Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions, salt, pepper, stock, Chablis.

Cut the livers in half, flour them, and fry lightly in butter with chopped parsley, very little chopped onion, salt and pepper, then add a quarter pint of boiling stock and half a glass of Chablis, and cook until the sauce is somewhat reduced. You can also cook the livers simply in good meat gravy, but in this, case they should not be floured. Serve with a border of macaroni (No. 183), or Risotto (No. 190), or Polenta (No. 187).

No. 128. Minuta alla Vis-conti (Chickens' Livers)

Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper.

Braize two fowls' livers in butter, then pound them up, and mix with a little cream, a tablespoonful of grated cheese and a dust of cayenne.

Spread this rather thickly over small squares of toast, and keep them hot whilst you make a custard with half an ounce of butter, an egg well beaten up, and a tablespoonful of cheese. Stir it over the fire till thick and then spread it on the hot toast. Serve very hot. This makes a good savoury.

No. 129. Croútons alla Principesca

Ingredients: Croútons, tongue, sweetbread, truffles, fowl or game, Veluté sauce, stock/eggs, butter.

Fry a bit of bread in butter till it is a light brown colour, then cut it into heart-shaped pieces. Prepare a ragoût with bits of tongue, sweetbread, fowl or game, truffles, two or three spoonsful of well-reduced Veluté sauce (No. 2), and two or three of reduced gravy. Put a spoonful of the ragoût in each croûton, and over it a layer of fowl forcemeat half an inch thick; trim the edges neatly, glaze them with the yolk of eggs beaten up, and put them in a buttered fire-proof dish in the oven for twenty minutes. Then glaze them with reduced stock and serve hot.

For a maigre dish use fish for the ragoût and forcemeat.

No. 130. Croutons alla Romana

Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs.

Cut a bit of crumb of bread into round or square shapes, and on each put a spoonful of fowl or rabbit forcemeat, a little chopped tongue, and a slight flavouring of chopped herbs; cover with a slice of bread the same shape as the underneath piece, put them in a buttered fire-proof dish, and moisten them well with cream, butter, and stock. Cook until all the liquor is absorbed, but turn them over so that both sides may be well cooked, then flour and dip them into beaten-up eggs; fry them a good colour and serve very hot.

For a maigre dish use forcemeat of fish or lobster, and more cream instead of stock.