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Fritto
Misto
alla Romana
FRIED
SWEETBREADS, CROQUETTES, LIVER, ETC.
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| Golden Bread, Sweetbreads,
Brains, Croquettes of Chicken and Veal and Eggs, Calf's Liver and Pumpkin--all
these different ingredients should be fried each in its own manner as follows,
a small quantity of each, and served all together on one platter with slices
of lemon. |
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| Parboil
the sweetbreads, then cook them with 1 tablespoon of butter and 1 tablespoon
of stock. When cooked cut them into smallish pieces, season with pepper,
chopped-up parsley, and one tablespoon of lemon, then roll them in
flour; dip into egg and fry. |
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Frittura
di Bottoni e di Animelle (Sweetbread and Mushrooms)
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Ingredients:
Sweetbread, bread crumbs, fresh button mushrooms, flour, salt, pepper,
parsley, butter, lemons.
Preparation: Peel
some button mushrooms and cut them in halves. Boil a sweetbread, and cut
it into pieces about the same size as the mushrooms, flour, egg, and bread
crumb them, and fry in butter; then serve with a garnish of fried parsley.
Hand cut lemons with this dish. |
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Sweetbread
Recipes (Animelle)
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| Sweetbread
is the name of a dish made of the edible glands of an animal, especially
of the calf and lamb (like thymus gland or throat sweetbread and pancreas
or stomach sweetbread). It is not a bread. They are considered delicacies
and are rich in mineral elements and vitamins. The pancreas is generally
preferred to the thymus. Sweetbreads are highly perishable and, immediately
after removal from refrigeration, should be soaked and parboiled, then
creamed, curried, braised, or otherwise prepared for serving.
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Browse
our sweatbread recipe collection:
 Animelle
al Sapor di Targone
Fritto
Misto alla Villeroy
Fritto
Misto alla Piemontese
Animelle
alla Parmegiana
Animelle
in Cartoccio
Animelle
all'Italiana
Animelle
Lardellate
Frittura
di Bottoni e di Animelle
Minuta
alla Milanese
Croutons
alla Principesca
Fritto
Misto alla Romana
Fried
Sweetbreads
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Animelle
Lardellate (Sweetbread)
Ingredients: Sweetbreads,
lard, bacon, stock, a macedoine of vegetables.
Preparation: Blanch two sweetbreads, lard
them, and cook them very slowly in good stock. Skim the stock and reduce
it to a glaze to cover the sweetbreads. Then cut them into three or four
pieces and arrange them around a dish, but see that the lard is well
glazed over. In the centre of the dish place a piece of bread in the shape
of a cup and fill it with a macedoine of vegetables.
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Animelle
in Cartoccio (Sweetbread)
Ingredients: Sweetbread,
butter, herbs, salt, pepper, bread crumbs, Parmesan, lemons, gravy, tomatoes.
Preparation: Blanch a pound of sweetbread
cuttings, mix it with two ounces of melted butter, chopped herbs, salt,
and pepper, and put it into paper souffle cases. Then strew over each some
bread crumbs mixed with grated Parmesan, put the cases in the oven, and
when they are browned serve either with good gravy and lemon juice or with
Tomato Sauce.
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Minuta
alla Milanese (Lamb's Sweetbread)
Ingredients: Lamb's sweetbread,
butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls'
livers.
Preparation: Cut up equal quantities of
lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size
of a filbert, flour and fry them slightly in butter and a small bit of
onion, add half a glass of Chablis, a cup of good stock, and a bunch of
herbs. Reduce the sauce, and thicken it with a tablespoonful of butter
and flour fried together. Make a border of Risotto all'Italiana, and put
the sweetbread, etc., together with the sauce in the centre.
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Browse Pages
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Breads,
Buns & Rolls
Muffins,
Gems, etc.
Biscuits
& Related
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Cakes & Waffles
Cakes
& Related
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& Related
Other
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Site
Map |
Great Cookbook
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Learn
to Eat Healthy is not a traditional diet book with strict rules
and limitations. Here you will find great tips and ideas for healthy
cooking and good guidelines to control your health, your eating habits
and your weight without strict dieting rules. You'll discover that
preparing your own food is fun and easy and your healthy diet is
delicious. More... |
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Fritto
Misto alla Villeroy
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Ingredients:
Cocks' combs, calf's brains, sweetbread, stock, truffles, mushrooms, Villeroy,
eggs, bread crumbs.
Preparation: 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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Animelle
al Sapor di Targone (Lamb's Fry)
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Ingredients:
Lamb's fry, ham, garlic, larding
bacon, spice, herbs, butter, flour, stock
Preparation:
The lamb's fry should be nearly
all sweetbread, and very little liver. Lard each piece with bacon and ham,
and roll it in chopped herbs and a pinch of pounded spice. Then dip it
in flour and braize in good stock, to which add three ounces of butter,
some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with
two cuts. Cook until the fry is well glazed over, and serve with Tarragon
sauce. Do not leave the garlic in longer than ten minutes. |
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