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Tongue, Sweetbread, Calf's: Fowls

No. 127. Minuta di Fegatini (Ragout of Fowls' Livers) or Ingredients: Fowls' 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, tablespoonful of grated cheese and a dust of cayenne. a 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. Croûtons alla Principesca Ingredients: Croûtons, tongue, sweetbread, truffles, fowl or game, Veluté 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 ragoût with bits of tongue, sweetbread, fowl or game, truffles, two or three spoonsful of well-reduced Veluté sauce (No. 2), and two or three of reduced gravy.

Put a spoonful of the ragoût in each croûton, 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 fire-proof dish in the oven for twenty minutes.

Then glaze them with reduced stock and serve hot.

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

No. 130. Croûtons 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 fire-proof 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.