Make a mixture of truffles, tongue, sweetbread, mushrooms, and herbs, all chopped up, and add it to a forcemeat of veal, the proportions being two-thirds veal forcemeat and the other ingredients one third. Mix this well and form it into little balls about the size of a pigeon's egg, flour them and mask them all over with pasta marinate. Fry them in butter over a slow fire, so that the balls may be well cooked through, and when they are the right colour dry them in a napkin and serve very hot.
These bodini may be made with various ingredients; they will be most delicate with a forcemeat of fowl and bits of brain mixed with herbs, truffle, cooked ham, or tongue. They are also excellent made with fish (sole, mullet, turbot, etc.), either cooked or raw, and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.