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| Ateletti
alla Sarda & Ateletti alla Genovese
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Ingredients:
Veal or fowl, ox palates, stock, tongue, truffles, butter, mushrooms, sweetbread.
Preparation:
- Soak two ox palates in salted
water for four hours, then boil them until the rough skin comes off, and
cook them in good stock for six hours, press them between two plates and
let them get cold.
- Roll some forcemeat of veal
or fowl in flour, cut it into small pieces about the size of a cork, boil
them in salted water, let them get cold and cut them into circular pieces.
- Cut the ox palates also into
circular pieces the same size as the bits of forcemeat, then thinner circles
of cooked tongue and truffles. String these pieces alternately on small
silver skewers. Reduce to half its quantity a pint of Velute sauce, and
add the cuttings of the truffles, mushroom trimmings, bits of sweetbread,
and a squeeze of lemon juice. Let it get cold and then mask the atelets
(or skewers with the forcemeat, etc.) with it, and fry them quickly in
butter.
- Fry a large oval crouton
of bread, scoop out the centre and fill it with fried slices of cucumber
and truffles boiled in a little Chablis. Stick the skewers into the crouton
and pour the sauce round it.
NOTE: For a maigre dish use fillets
of fish, truffles, mushrooms, and Bechamel
sauce (No. 3). The cucumber should be boiled for five minutes
before it is fried.
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| Ateletti
alla Genovese |
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Ingredients:
Veal, sweetbread, calf's brains, ox palates, mushrooms, fonds d'artichauds,
cocks' combs, eggs, Parmesan, bread crumbs.
Preparation:
- Cook two ox palates as in
the Ateletti alla Sarda, then take equal quantities of veal steak, sweetbread,
calf's brains, equal quantities of mushrooms, fonds d'artichauds, and cocks'
combs. Fry them all in butter except the palates, but be careful to put
the veal in first, as it requires longer cooking; the brains should go
in last. Then put all these ingredients on a cutting board and add the
palates (cooked separately); cut them all into pieces of equal size, either
round or square, but keep the ingredients separate, and string them alternately
on silver skewers, as in the last recipe.
- Then pound up all the cuttings
and add a little crumb of bread soaked in stock, the yolks of three eggs,
the whites of two well beaten up, two dessert-spoonsful of grated Parmesan,
salt to taste, and chopped truffles. Mix all this well together and mask
the atelets with it; egg and bread crumb them and fry in butter. When they
are a good colour, serve with fried parsley.
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