CODFISH CROQUETTES
Cotolette di Baccala
- 1 lb. salt codfish
- 2 anchovies[9]
- A sprig of parsley
- Grated cheese
- 2 eggs
- ½ cup breadcrumbs
- 1 tablespoon butter
- Pepper
Flake the codfish and put it on the fire in cold water. When it has come to a boil remove from fire and drain. Clean the anchovies and chop them together with the codfish and parsley. Add enough hot water to the bread crumbs and butter to moisten thoroughly. Mix with the other ingredients Form into croquettes and dip into egg and crumbs and fry in deep fat.
Serve with tomato sauce or simply garnish with lemon.
[9] ] See [Suggestions, page 5.]
FRIED CHIPPED VEAL
Frittura Piccata
- Veal
- Flour
- Butter
- 1 tablespoon vinegar
- Chopped parsley
- Salt and pepper
Take any piece of veal and slice it as thin as possible in small irregular slices like chipped beef. Roll in flour, put butter in frying pan; when hot add the vinegar and stir hard. Lay in the slices of veal and sprinkle salt, pepper and chopped parsley over it. sauté first on one side, then on the other, turning each piece separately. Serve hot with its own butter and vinegar sauce poured over it.