STUFFED ROLLS
(Pagnottelle ripiene)
Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the crust intact, but not too thin. Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard or oil. When beginning to brown, fill them with meat that has been previously chopped and cooked. This chopped meat ought to be made with breast of chicken, chicken giblets, liver etc., brown stock and some flour to hold it together.
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