Beignets à l'Italienne (Poultry, Ham and Parmesan Fritters)

Ingredients

• 250 grammes white of poultry
• 150 grammes lean cooked ham
• 125 grammes fresh Parmesan
• 1 small calf's brain
• flour
• ordinary frying batter

Instructions

1. Cut 250 grammes of white of poultry and 150 grammes of lean cooked ham into dice.
2. Pound 125 grammes of fresh Parmesan to a paste with a small calf's brain, poached and cold.
3. Mix the poultry and ham dice into the Parmesan paste.
4. Divide the mixture into portions the size of a pigeon's egg and roll them into balls on the floured table.
5. Coat at the last moment with ordinary frying batter and plunge into plenty of very hot fat.