Paste for Frying
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.
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.
Credit
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.
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.
Ingredients
- three teaspoonfuls of flour
- two teaspoonfuls of oil
- a pinch of salt
- two eggs
Method
- Dilute three teaspoonfuls of flour with two teaspoonfuls of oil.
- Add two eggs, a pinch of salt, and mix well.
- This mixture will take on the aspect of a smooth cream and is used to glaze fried brains, sweetbreads and the like.
- All these things are first to be scalded in boiling salt water.
- Add a pinch of salt and one of pepper when taking from the water.
- The brains, sweetbreads etc.
- are then to be cut in irregular pieces, thrown into the paste, or cream, described above and fried in oil or good lard.
- In frying these are often united to liver or veal cutlets.
- The liver must be cut in very thin slices and the cutlets beaten with the side of a big knife and given a good shape.
- Season with salt and pepper, dip in beaten egg and after a few hours sprinkle with bread crumbs and fry.
- Serve with lemon.
Plating
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