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Fried Croquettes, Bologna Style

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham.
  2. Chop and grind everything fine.
  3. Add a yolk of egg or a whole egg, according to the quantity, and a little Balsamella (see No.
  4. 54).
  5. Put the hash on the fire and stir until the egg is cooked.
  6. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate.
  7. When quite cold make some little balls as large as a walnut and roll them in flour.
  8. Then dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.