| Ingredients:
Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley.
Preparation: Cut all
the sinews from a piece of neck or ribs of veal, cover the meat with plenty
of butter and half cook it on a slow fire, then let it get cold.
When cold, egg it over and
roll it in bread crumbs mixed with a tablespoonful of grated Parmesan;
fry in butter and serve with a garnish of fried parsley and a rich sauce.
A dessert-spoonful of beef
concentrate mixed with quarter of a pint of good thick stock makes a good
sauce.
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