Preparation: Make a good risotto, and
when cooked pour it into a fireproof dish, let it get cold, and then cut
it out with a dariole mould, or else form it into little balls about the
size of a pigeon's egg.
Fry these in butter and serve
with a rich game sauce poured over them.
By Mrs. W.G.Waters from the Cook's Decameron:
A Study In Taste
While
you are here... you may want to do some shopping too!