A good rechauffe' of calf's head may be made in the following manner: After the head has been well boiled in good stock, cut it into slices and mask these with a mixture of eggs well beaten up, grated Parmesan, pepper, and chopped ham. Fry in butter, and garnish with fried parsley and fried croutons. Serve with a sauce made of a quarter of a pint of good Bechamel (No. 3) and a dessert-spoonful of New Century sauce.
No. 110. Zampetti (Calves' Feet)
Ingredients: Calves' or pigs' feet, butter, leeks or small onions, parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.
Blanch and bone two or more calves' or pigs' feet and put them into a stewpan with butter, leeks, or onions, chopped parsley, salt, pepper, and a little stock. Let them boil till the liquid is somewhat reduced, then add good meat gravy and two tablespoonsful of tomato puree, and just before taking the stewpan off the fire, add the yolks of two eggs beaten up, a tablespoonful of grated cheese, and a tiny pinch of cinnamon. Mix all well together and serve very hot.
No. 111. Bodini Marinati
Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms, herbs, flour, pasta marinate (No. 17), tongue, butter.
Make a mixture of truffles, tongue, sweetbread, mushrooms, and herbs, all chopped up, and add it to a forcemeat of veal, the proportions being two-thirds veal forcemeat and the other ingredients one third. Mix this well and form it into little balls about the size of a pigeon's egg, flour them and mask them all over with pasta marinate (No. 17). Fry them in butter over a slow fire, so that the balls may be well cooked through, and when they are the right colour dry them in a napkin and serve very hot.
These bodini may be made with various ingredients; they will be most delicate with a forcemeat of fowl and bits of brain mixed with herbs, truffle, cooked ham, or tongue. They are also excellent made with fish (sole, mullet, turbot, &c.), either cooked or raw, and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.