Mixed Fry, Bologna Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- overcooked lean milk-fed veal
- calf's brain
- fat-and-lean prosciutto
- egg
- balsamella (bechamel, N. 137)
- grated Parmesan
- nutmeg
- truffles
- flour, egg, and fine breadcrumbs
Instructions
- Chop and pound veal, brain, and prosciutto very fine.
- Bind with egg and a little balsamella and cook, stirring, until the egg sets; add Parmesan, nutmeg, and truffles.
- When cold, shape into small balls, double-bread in flour/egg/crumbs, and fry.