Roman Fry
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
- Put on the fire a hash of onion and butter and when it is well browned cook in it a piece of lean veal seasoned with salt and pepper.
- When the meat begins to brown put in a little sherry wine to complete the cooking.
- Pound the whole to soften it a little using the sauce remained and if this is not enough add some broth and finally the yolk of an egg.
- See that the whole is not softened too much.
- Now take some wafers, not too thin and cut them in squares similar to those used by druggists.
- Beat one egg and the white from the other egg, then take a wafer, dip it in the egg and place it on a layer of bread crumbs ground fine.
- On the wafer put a little ball of the compound above, then dip another wafer in the egg, make it touch the bread crumbs only from the part that remains outside, and with this cover the compound attaching it to the lower wafer.
- Sprinkle again with bread crumbs if necessary and put the piece aside repeating the operation until all the meat is disposed of.
- Cook in oil or fat and serve with lemon.
- With half a pound of meat about twenty filled wafers should be obtained.