whole egg, according to the quantity, and a little Balsamella (see No. 54). Put the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate. When quite cold make some little balls as large as a walnut and roll them in flour. Then dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.
68
ROMAN FRY
(Fritto alla Romana)
I.
Put on the fire a hash of onion and butter and when it is well browned cook in it a piece of lean veal seasoned with salt and pepper. When the meat begins to brown put in a little sherry wine to complete the cooking.
Pound the whole to soften it a little using the sauce remained and if this is not enough add some broth and finally the yolk of an egg. See that the whole is not softened too much.
Now take some wafers, not too thin and cut them in squares similar to those used by druggists. Beat one egg and the white from the other egg, then take a wafer, dip it in the egg and place it on a layer of bread crumbs ground fine. On
the wafer put a little ball of the compound
54
