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SIMPLE ITALIAN COOKERY

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Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.

No. 95.  Timballo alla Romana

Ingredients:  Cold fowl, game, or sweetbread, butter, lard, flour,
Parmesan, truffles, macaroni, onions, cream.

Make a light paste of two ounces of butter, two of lard, and half a
pound of flour, and put it in the larder for two hours.  In the
meantime boil a little macaroni and let it get cold, then line a
plain mould with the paste, and fill it with bits of cut-up fowl,
or game, or sweetbread, bits of truffle cut in small dice, grated
Parmesan, and a little chopped onion.  Put these ingredients in
alternately, and after each layer add enough cream to moisten.
Fill the mould quite full, then roll out a thin paste for the top
and press it well together at the edges to keep the cream from
boiling out.  Bake it in a moderate oven for an hour and a half,
turn it out of the mould, and serve with a rich brown sauce.
Decorate the top with bits of red tongue and truffles cut into
shapes or with a little chopped pistacchio nut.

No. 96.  Timballo alla Lombarda

Ingredients:  Macaroni, fowl or game, eggs, stock, Velute sauce
(No. 2), tongue, butter, truffles.

Butter a smooth mould, then boil some macaroni, but take care that
it is in long pieces.  When cold, take the longest bits and line
the bottom of the mould, making the macaroni go in circles; and
when you come to the end of one piece, join on the next as closely
as possible until the whole mould is lined; paint it over now and
then with white of egg beaten up; then mask the whole inside with a
thin layer of forcemeat of fowl, which should also be put on with
white of egg to make it adhere; then cut up the bits of macaroni
which remain, warm them up in some good fowl stock and Velute sauce
much reduced, a little melted butter, some bits of truffle cut into
dice, tongue, fowl, or game also cut up in pieces.  When the mould
is full, put on another layer of forcemeat, steam for an hour, then
turn out and serve with a very good brown sauce.

No. 97.  Lingua alla  Visconti (Tongue)

Ingredients:  Tongue, glaze, bread, spinach, white grapes, port.

Soak a smoked tongue in fresh water for forty-eight hours, then
boil it till it is tender.  Peel off the skin, cut the tongue in
rather thick slices, and glaze them.  Prepare an oval border of
fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue.  Fill in the centre of the dish
with white grapes cooked in port or muscat.

No. 98.  Lingua di Manzo al Citriuoli (Tongue with Cucumber)

Ingredients:  Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.

Gently boil an ox tongue until you can peel off the skin, then lard
it, season it with salt, pepper, nutmeg, and chopped parsley, and
boil it with some bits of bacon, ham, veal, a carrot, an onion, two
bay leaves, thyme and two cloves.  Pour some good stock over it and
let it simmer gently until it is cooked.  Put the tongue on a dish
and garnish it with slices of fried cucumber.  Boil the cucumber
for five minutes before you fry it, to take away the bitter taste.
Serve the tongue with a sauce piquante, made with one dessert-
spoonful of New Century sauce to a quarter pint of good Espangole
sauce (No. 1).

No. 99.  Lingue di Castrato alla Cuciniera (Sheep's Tongues)

Ingredients:  Sheep's tongues, bacon, beef, onions, herbs, spice,
eggs, butter, flour.

Cook three or four sheep's tongues in good stock, and add some
slices of bacon, bits of beef, two onions, a bunch of herbs, and a
pinch of spice.  Let them get cold, flour them and mask them with
egg beaten up and fry quickly in butter.  Serve with Italian sauce
(No. 6)

No. 100.  Lingue di Vitello all'Italiana (Calves' Tongues)

Ingredients:  Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.

Rub a good handful of salt into two or three calves' tongues and
leave them for twenty-four hours, then wash off all the salt and
soak them in fresh water for two hours.  Stew them gently till
tender, take them out, skin and braize them in butter and good
stock for half an hour.  Let them get cold and cut them into slices
about half an inch thick; put the slices into a buttered saute-pan
and cover them with a good thick glaze; let them get quite hot and
then arrange them on a border of potatoes, and garnish each slice
with round shapes of cooked ham and truffle.  Fill the centre with
any vegetables you like; fried cucumber is excellent, but if you
use it do not forget to boil it for five minutes before you fry it
to take away the bitter taste.  Serve with a sauce piquante (No.
10, or No. 226).

No. 101.  Porcelletto alla Corradino (Sucking Pig)

Ingredients:  Sucking pig, ham, eggs, Parmesan, truffles,
mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts,
veal forcemeat, suet, bacon, herbs, spice.

Bone a sucking pig, remove all the inside and fill it with a
stuffing made of veal forcemeat mixed with a little chopped suet,
ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio
nuts, a pinch of spice, six coriander seeds, two tablespoonsful of
grated Parmesan, cuttings of truffles and mushrooms all bound
together with eggs.  Sew the pig up and braize it in a big stewpan
with bits of bacon, a clove of garlic with two cuts, a bunch of
herbs and one bay leaf, for half an hour.  Then pour off the gravy,
cover the pig with well-buttered paper, and finish cooking it in
the oven.  Garnish the top with vegetables and truffles cut into
shapes, slices of lemon and sprigs of parsley.  Serve with a good
sauce piquante (No. 229).  Do not leave the garlic in for more than
ten minutes.

No. 102.  Porcelletto da Latte in Galantina (Sucking Pig)

Ingredients:  Sucking pig, forcemeat of fowl, bacon, truffles,
pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots,
onions, shallots, parsley, stock, Chablis, gravy.

Bone a sucking pig all except its feet, but be careful not to cut
the skin on its back.  Lay it out on a napkin and line it inside
with a forcemeat of fowl and veal about an inch thick, over this
put a layer of bits of marinated bacon, slices of truffle,
pistacchio nuts, cooked ham, and some of the flesh of the pig, then
another layer of forcemeat until the pig's skin is fairly filled.
Keep its shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up
and stitch it in a pudding cloth.  Then put the bones and cuttings
into a stewpan with bits of bacon and veal steak cut up, two bay
leaves, salt, a carrot, an onion, a shallot, and a bunch of
parsley.  Into this put the pig with a bottle of white wine and
sufficient stock to cover it, and cook on a slow fire for three
hours.  Then take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary, add some
stock; reduce and clarify it.  Decorate the dish with this jelly
and serve cold.

No. 103.  Ateletti alla Sarda

Ingredients:  Veal or fowl, ox palates, stock, tongue, truffles,
butter, mushrooms, sweetbread.

Soak two ox palates in salted water for four hours, then boil them
until the rough skin comes off, and cook them in good stock for six
hours, press them between two plates and let them get cold.  Roll
some forcemeat of veal or fowl in flour, cut it into small pieces
about the size of a cork, boil them in salted water, let them get
cold and cut them into circular pieces.  Cut the ox palates also
into circular pieces the same size as the bits of forcemeat, then
thinner circles of cooked tongue and truffles.  String these pieces
alternately on small silver skewers.  Reduce to half its quantity a
pint of Velute sauce (No. 2), and add the cuttings of the truffles,
mushroom trimmings, bits of sweetbread, and a squeeze of lemon
juice.  Let it get cold and then mask the atelets (or skewers with
the forcemeat, &c.) with it, and fry them quickly in butter.  Fry a
large oval crouton of bread, scoop out the centre and fill it with
fried slices of cucumber and truffles boiled in a little Chablis.
Stick the skewers into the crouton and pour the sauce round it.

For a maigre dish use fillets of fish, truffles, mushrooms, and
Bechamel sauce (No. 3).  The cucumber should be boiled for five
minutes before it is fried.

No. 104.  Ateletti alla Genovese

Ingredients:  Veal, sweetbread, calf's brains, ox palates,
mushrooms, fonds d'artichauds, cocks' combs, eggs, Parmesan, bread
crumbs.

Cook two ox palates as in the last recipe, then take equal
quantities of veal steak, sweetbread, calf's brains, equal
quantities of mushrooms, fonds d'artichauds, and cocks' combs.  Fry
them all in butter except the palates, but be careful to put the
veal in first, as it requires longer cooking; the brains should go
in last.  Then put all these ingredients on a cutting board and add
the palates (cooked separately); cut them all into pieces of equal
size, either round or square, but keep the ingredients separate,
and string them alternately on silver skewers, as in the last
recipe.  Then pound up all the cuttings and add a little crumb of
bread soaked in stock, the yolks of three eggs, the whites of two
well beaten up, two dessert-spoonsful of grated Parmesan, salt to
taste, and chopped truffles.  Mix all this well together and mask
the atelets with it; egg and bread crumb them and fry in butter.
When they are a good colour, serve with fried parsley.

No. 105.  Testa di Vitello alla Sorrentina (Calf's Head)

Ingredients:  Calf's head, veal, sweetbread, truffles, mushrooms,
pistacchio nuts, eggs, herbs, spice, stock, bacon, ham.

Boil a half calf's head well, and when it is half cold, bone it and
fill it with a stuffing of veal, the calf's brains, sweetbread,
truffles, mushrooms, pistacchio nuts, the yolks of two eggs, herbs,
and a little spice.  Then stitch it up and braize it in good stock,
with some slices of bacon, ham, and a bunch of herbs.  Serve with
brain sauce mixed with cream.

No. 106.  Testa di Vitello con Salsa Napoletana (Calf's Head)

Ingredients:  Calf's head, calf's liver, bacon, suet, truffles,
almonds, olives, calf's brains, capers, spice, coriander seeds,
herbs, ham, stock.

Boil half a calf's head, bone it and fill it with a stuffing made
of four ounces of calf's liver, well chopped up and pounded in a
mortar; two ounces of bacon, one ounce of suet, three truffles, six
almonds, three olives, six coriander seeds, six capers, the calf's
brains, a pinch of spice and a teaspoonful of chopped herbs.  Roll
up the head, tie it up and put it into a stewpan with some bits of
bacon, ham, and very good stock, and stew it slowly.  Serve with
Neapolitan sauce (No.12), or with tomato sauce piquante (No. 10).

No. 107.  Testa di Vitello alla Pompadour (Calf's Head)

Ingredients:  Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.

Boil and bone half a calf's head and fill it with a stuffing made
of the calf's brains, a gill of cream, the yolks of two eggs, two
truffles cut up, a little chopped ham, and a tiny pinch of
cinnamon.  Boil it in good stock, and when it is sufficiently
cooked take it out and mask it all over with a mixture of butter,
yolk of egg, and a tablespoonful of grated Parmesan, then brown it
in the oven and serve hot.

No. 108.  Testa di Vitello alla Sanseverino (Calf's Head)

Ingredients:  Calf's head, sweetbread, fowl's liver, anchovies,
herbs, capers, garlic, bacon, ham, Malmsey or Muscat.

Boil and bone half a calf's head, and fill it with a stuffing made
of half a pound of sweetbread, a fowl's liver, two anchovies, a
teaspoonful of chopped herbs, a few chopped capers, and the calf's
brains.  Roll the head up, stitch it together and braize it in half
a tumbler of Malmsey or Australian Muscat (Burgoyne's), half a cup
of very good white stock, some bits of ham and bacon, and a clove
of garlic with two cuts.  Cook it gently for four hours and serve
it with its own sauce.  Do not leave the garlic in longer than ten
minutes.

No. 109.  Testa di Vitello in Frittata (Calf's Head)

Ingredients:  Calf's head, eggs, Parmesan, ham, pepper, butter,
croutons.

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.

No. 112.  Animelle alla Parmegiana (Sweetbread)

Ingredients:  Sweetbread, bread crumbs, Parmesan, butter.

Blanch as many sweetbreads as you require, and then roll them in
bread crumbs mixed with grated Parmesan, salt, and pepper; wrap
them up in buttered grease-proof paper and grill them.  When they
are cooked, take off the paper, and serve with a good sauce in a
sauce-boat.

No. 113.  Animelle in Cartoccio (Sweetbread)

Ingredients:  Sweetbread, butter, herbs, salt, pepper, bread
crumbs, Parmesan, lemons, gravy, tomatoes.

Blanch a pound of sweetbread cuttings, mix it with two ounces of
melted butter, chopped herbs, salt, and pepper, and put it into
paper souffle cases.  Then strew over each some bread crumbs mixed
with grated Parmesan, put the cases in the oven, and when they are
browned serve either with good gravy and lemon juice or with tomato
sauce (No. 9).

No. 114.  Animelle all'Italiana (Sweetbread)

Ingredients:  Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce,
white sauce.

Blanch as many sweetbreads as you require, cut them into quarters
and saute them in butter with a small onion cut up, salt, and a
bunch of herbs.  Then pour over them two cups of white sauce and
cook gently for twenty minutes; take out the sweetbreads and put
them in a stewpan.  Reduce the sauce, and add to it a mixture made
of the yolks of four eggs, one and a half ounce of butter and a
teaspoonful of glaze; pass it through a sieve, pour it over the
sweetbreads, and keep them warm in a bain-marie.  Have ready a good
Risotto all'Italiana (No. 190), and put it into a border mould (but
first decorate the inside of the mould with slices of truffle), put
it in a moderate oven, and when it is warm turn it out on a dish.
Place the sweetbreads on the risotto and fill in the centre with
quenelles of fowl and Espagnole sauce (No. 1).

No. 115.  Animelle Lardellate (Sweetbread)

Ingredients:  Sweetbreads, larding, bacon, stock, a macedoine of
vegetables.

Blanch two sweetbreads, lard them, and cook them very slowly in
good stock.  Skim the stock and reduce it to a glaze to cover the
sweetbreads.  Then cut them into three or four pieces and arrange
them round a dish, but see that the larding is well glazed over.
In the centre of the dish place a piece of bread in the shape of a
cup and fill this with a macedoine of vegetables.

No. 116.  Frittura di Bottoni e di Animelle (Sweetbread and
Mushrooms)

Ingredients:  Sweetbread, fresh button mushrooms, flour, bread
crumbs, salt, pepper, parsley, butter, lemons.

Peel some button mushrooms and cut them in halves.  Boil a
sweetbread, and cut it into pieces about the same size as the
mushrooms, flour, egg, and bread crumb them, and fry in butter;
then serve with a garnish of fried parsley.  Hand cut lemons with
this dish.

No. 117.  Cervello in Fili serbe (Calf's Brains)

Ingredients:  Calf's brains, stock, butter, parsley, lemon.

Boil half a calf's brain in good stock for ten minutes then drain
and pour a little melted butter and the juice of half a lemon over
the brain; add some chopped parsley fried for one minute in butter,
and serve as hot as possible.

No. 118.  Cervello alla Milanese (Calf's Brains)

Ingredients:  Calf s brains, eggs, bread crumbs, butter.

Scald a calf's brain and let it get cold.  Wipe it on a cloth, and
get it as dry as possible, then cut it into pieces about the size
of a walnut, egg and bread crumb them, fry in butter, and strew a
little salt over them.

No. 119.  Cervello alla Villeroy (Calf's Brains)

Ingredients:  Calf's brains, eggs, flour, mushrooms, Velute sauce.

Scald a calf's brain, and when cold cut it up and mask each piece
with a thick sauce made of well-reduced Velute (No. 2), mixed with
chopped cooked mushrooms; flour them over and dip them into the
yolk of an egg, and fry as quickly as possible.

No. 120.  Frittura of Liver and Brains

Ingredients:  Calf's liver and brains (or lamb's or pig's fry),
butter, ham, flour, puff pastry.

Cut up half a pound of liver in small slices, flour and fry them in
butter or dripping, together with a calf's or pig's or sheep's
brain, previously scalded and also cut up.  Serve with bits of
fried ham and little diamond-shaped pieces of puff pastry.

No. 121.  Cervello in Frittata Montano (Calf's Brains)

Ingredients:  Calf's brains, stock, cream, eggs, spice, Parmesan,
butter.

Boil a calf's brain in good stock for ten minutes, let it get cold,
cut it up into little balls, and mask each piece with a mixture
made of half a gill of cream, the yolks of two eggs, a little
spice, a tablespoonful of grated Parmesan, and the whites of two
eggs well beaten up.  Fry the balls in butter, and serve as hot as
possible.  You may mask and cook the calf's brain without cutting
it up, if you prefer it so.

No. 122.  Marinata di Cervello alla Villeroy (Calf's Brains)

Ingredients:  Calf's brains, stock, Bechamel sauce, eggs, butter,
lemon, forcemeat of fowl, flour.

Boil a calf's or sheep's brain in good stock, wipe it well, and cut
it up.  Reduce a pint of Bechamel (No. 3), and add to it the yolks
of three eggs, an ounce of butter, and the juice of a lemon.  When
it boils throw in the cut-up brain; let it cool, then take out the
brain and form it into little balls about the size of a small
walnut.  Make a forcemeat of fowl, and add a dessert-spoonful of
flour to it, and spread it out very thin on a paste-board, and into
this wrap the balls of brain, each separately.  Dip them into a
pasta marinate (No. 17), and fry them a golden brown.

No. 123.  Minuta alla Milanese (Lamb's Sweetbread)

Ingredients:  Lamb's sweetbread, butter, onions, stock, Chablis,
salt, lemon, herbs, cocks' combs, fowls' livers.

Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls'
livers in pieces about the size of a filbert, flour and fry them
slightly in butter and a small bit of onion, add half a glass of
Chablis, a cup of good stock, and a bunch of herbs.  Reduce the
sauce, and thicken it with a tablespoonful of butter and flour
fried together.  Make a border of Risotto all'Italiana (No. 190),
and put the sweetbread, &c., together with the sauce in the centre.

No. 124.  Animelle al Sapor di Targone (Lamb's Fry)

Ingredients:  Lamb's fry, ham, garlic, larding bacon, spice, herbs,
butter, flour, stock.

The lamb's fry should be nearly all sweetbread, and very little
liver.  Lard each piece with bacon and ham, and roll it in chopped
herbs and a pinch of pounded spice.  Then dip it in flour and
braize in good stock, to which add three ounces of butter, some
bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with
two cuts.  Cook until the fry is well glazed over, and serve with
Tarragon sauce (No. 8).  Do not leave the garlic in longer than ten
minutes.

No. 125.  Fritto Misto alla Villeroy

Ingredients:  Cocks' combs, calf's brains, sweetbread, stock,
truffles, mushrooms, Villeroy, eggs, bread crumbs.

Cook some big cocks' combs, bits of calf s brains, and sweetbread
in good stock, then drain them and marinate them slightly in lemon
juice and herbs.  Prepare a Villeroy (No. 18), and add to it
cuttings of sweetbread, brains, truffles, mushrooms, &c.  When it
is cold, mask the cocks' combs and other ingredients with it, egg
and bread-crumb them, and fry them a golden brown.

No. 126.  Fritto Misto alla Piemontese

Ingredients:  Sweetbread, calf s brains, ox palate, flour, eggs,
Chablis, salt, herbs butter.

Make a thin paste with a tablespoonful of flour, the yolks of two
eggs, two Spoonsful of Chablis, and a little salt.  Mix this up
well, and if it is too thick add a little water.  Beat up the
whites of the two eggs into a snow.  In the meantime blanch a
sweetbread, half a calf's brain, and a few bits of cooked ox
palate; boil them all up with a bunch of herbs; cut them into
pieces about the size of a walnut, and dip them into the paste so
that each piece is well covered, then dip them into the beaten-up
whites of egg, and fry them very quickly in butter.  This fry is
generally served with a garnish of French beans,  which should not
be cut up, but half boiled, then dried, floured over and fried
together with the other ingredients.  The ox palates should be
boiled for at least six hours before you use them in this dish.

No. 127.  Minuta di Fegatini (Ragout of Fowls' Livers)

Ingredients:  Fowls' or turkeys' livers, flour, butter, parsley,
onions, salt, pepper, stock, Chablis.

Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then
add a quarter pint of boiling stock and half a glass of Chablis,
and cook until the sauce is somewhat reduced.  You can also cook
the livers simply in good meat gravy, but in this case they should
not be floured.  Serve with a border of macaroni (No. 183), or
Risotto (No. 190), or Polenta (No. 187).

No. 128.  Minuta alla Visconti (Chickens' Livers)

Ingredients:  Fowls' livers, eggs, cheese, butter, cream, cayenne
pepper.

Braize two fowls' livers in butter, then pound them up, and mix
with a little cream, a tablespoonful of grated cheese and a dust of
cayenne.

Spread this rather thickly over small squares of toast, and keep
them hot whilst you make a custard with half an ounce of butter, an
egg well beaten up, and a tablespoonful of cheese.  Stir it over
the fire till thick and then spread it on the hot toast.  Serve
very hot.  This makes a good savoury.

No. 129.  Croutons alla Principesca

Ingredients:  Croutons, tongue, sweetbread, truffles, fowl or game,
Velute sauce, stock, eggs, butter.

Fry a bit of bread in butter till it is a light brown colour, then
cut it into heart-shaped pieces.  Prepare a ragout with bits of
tongue, sweetbread, fowl or game, truffles, two or three spoonsful
of well-reduced Velute sauce (No. 2), and two or three of reduced
gravy.  Put a spoonful of the ragout in each crouton, and over it a
layer of fowl forcemeat half an inch thick; trim the edges neatly,
glaze them with the yolk of eggs beaten up, and put them in a
buttered fireproof dish in the oven for twenty minutes.  Then glaze
them with reduced stock and serve hot.

For a maigre dish use fish for the ragout and forcemeat.

No. 130.  Croutons alla Romana

Ingredients:  Bread, fowl forcemeat, tongue, truffles, herbs,
cream, stock, butter, flour, eggs.

Cut a bit of crumb of bread into round or square shapes, and on
each put a spoonful of fowl or rabbit forcemeat, a little chopped
tongue, and a slight flavouring of chopped herbs; cover with a
slice of bread the same shape as the underneath piece, put them in
a buttered fireproof dish, and moisten them well with cream,
butter, and stock.  Cook until all the liquor is absorbed, but turn
them over so that both sides may be well cooked, then flour and dip
them into beaten-up eggs; fry them a good colour and serve very
hot.

For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.