Recipes > Meat > Fritto Misto alla Villeroy

Fritto Misto alla Villeroy

Instructions

Cook some big cocks' combs, bits of calf's brains, and sweetbread in good stock, then drain them and marinate them slightly in lemon juice and herbs. Prepare a Villeroy, and add to it cuttings of sweetbread, brains, truffles, mushrooms, etc. When it is cold, mask the cocks' combs and other ingredients with it, egg and bread-crumb them, and fry them a golden brown.

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Source

The Cook's Decameron.


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