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.