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Fritto
Misto alla Piemontese
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Ingredients:
Sweetbread, calf s brains, ox palate, flour, eggs,
Chablis, salt, herbs butter.
Preparation:
- Make
a thin paste with a tablespoonful of flour, the yolks of two eggs, two
Spoonsful of Chablis, and a little salt. Mix this up well, and if it is
too thick add a little water.
- Beat up the whites of the two eggs into a
snow.
- In the meantime blanch a sweetbread, half a calf's
brain, and a few bits of cooked ox palate; boil them all up
with a bunch of herbs; cut them into
pieces about the size of
a walnut, and dip them into the paste so that each piece is well covered,
then dip them into the beaten-up whites of egg, and fry them very quickly
in butter.
NOTE: This dish is generally served with a garnish of French beans,
which should not be cut up, but half boiled, then dried, floured over and
fried together with the other ingredients.
TIP: The ox palates should
be boiled for at least six hours before you use them in this dish.
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