Roman-Style Fry I

Ingredients

• g lean milk-fed veal
• onion
• butter
• salt
• pepper
• Marsala wine
• egg yolk
• broth
• wafers (ostie / communion-wafer sheets)
• egg
• breadcrumbs

Instructions

1. Brown veal in an onion-and-butter soffritto with salt and pepper; finish cooking with Marsala.
2. Pound to a fairly firm paste, softening with the pan juices, a drop of broth, and an egg yolk.
3. Cut wafers (ostie) into squares; enclose a walnut of filling between two egg-dipped wafers.
4. Bread and fry in oil or lard; serve as an entremets.