he truffles, mushroom trimmings, bits of sweetbread, and
a squeeze of lemon juice. Let it get cold and then mask the atelets
(or skewers with the forcemeat, &c.) with it, and fry them quickly in
butter. Fry a large oval crouton of bread, scoop out the centre and
fill it with fried slices of cucumber and truffles boiled in a little
Chablis. Stick the skewers into the crouton and pour the sauce round it.

For a maigre dish use fillets of fish, truffles, mushrooms, and Bechamel
sauce (No. 3). The cucumber should be boiled for five minutes before it
is fried.

No. 104. Ateletti alla Genovese

Ingredients: Veal, sweetbread, calf's brains, ox palates, mushrooms,
fonds d'artichauds, cocks' combs, eggs, Parmesan, bread crumbs.

Cook two ox palates as in the last recipe, then take equal quantities
of veal steak, sweetbread, calf's brains, equal quantities of mushrooms,
fonds d'artichauds, and cocks' combs. Fry them all in butter except the
palates, but be careful to put the veal in first, as it requires longer
cooking; the brains should go in last. Then put all these ingredients
on a cutting board and add the palates (cooked separately); cut them
all into pieces of equal size, either round or square, but keep the
ingredients separate, and string them alternately on silver skewers,
as in the last recipe. Then pound up all the cuttings and add a little
crumb of bread soaked in stock, the yolks of three eggs, the whites of
two well beaten up, two dessert-spoonsful of grated Parmesan, salt to
taste, and chopped truffles. Mix all this well together and mask the
atelets with it; egg and bread crumb them and fry in butter. When they
are a good colour, serve with fried parsley.

No. 105. Testa di Vitello alla Sorrentina (Calf's Head)

Ingredients: Calf's head, veal, sweetbread, truffles, mushrooms,
pistacchio nuts, eggs, herbs, spice, stock, bacon, ham.

Boil a half calf's head well, and when it is half cold, bone it and fill
it with a stuffing of veal, the calf's brains, sweetbread, truffles,
mushrooms, pistacchio nuts, the yolks of two eggs, herbs, and a little
spice. Then stitch it up and braize it in good stock, with some slices
of bacon, ham, and a bunch of herbs. Serve with brain sauce mixed with
cream.

No. 106. Testa di Vitello con Salsa Napoletana (Calf's Head)

Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds,
olives, calf's brains, capers, spice, coriander seeds, herbs, ham,
s