pigs' feet, butter, leeks or small onions,
parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.

Blanch and bone two or more calves' or pigs' feet and put them into a
stewpan with butter, leeks, or onions, chopped parsley, salt, pepper,
and a little stock. Let them boil till the liquid is somewhat reduced,
then add good meat gravy and two tablespoonsful of tomato puree, and
just before taking the stewpan off the fire, add the yolks of two
eggs beaten up, a tablespoonful of grated cheese, and a tiny pinch of
cinnamon. Mix all well together and serve very hot.

No. 111. Bodini Marinati

Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms, herbs,
flour, pasta marinate (No. 17), tongue, butter.

Make a mixture of truffles, tongue, sweetbread, mushrooms, and herbs,
all chopped up, and add it to a forcemeat of veal, the proportions being
two-thirds veal forcemeat and the other ingredients one third. Mix this
well and form it into little balls about the size of a pigeon's egg,
flour them and mask them all over with pasta marinate (No. 17). Fry
them in butter over a slow fire, so that the balls may be well cooked
through, and when they are the right colour dry them in a napkin and
serve very hot.

These bodini may be made with various ingredients; they will be most
delicate with a forcemeat of fowl and bits of brain mixed with herbs,
truffle, cooked ham, or tongue. They are also excellent made with fish
(sole, mullet, turbot, &c.), either cooked or raw, and marinated in
lemon, salt, pepper, oil, nutmeg, and parsley.

No. 112. Animelle alla Parmegiana (Sweetbread)

Ingredients: Sweetbread, bread crumbs, Parmesan, butter.

Blanch as many sweetbreads as you require, and then roll them in bread
crumbs mixed with grated Parmesan, salt, and pepper; wrap them up in
buttered grease-proof paper and grill them. When they are cooked, take
off the paper, and serve with a good sauce in a sauce-boat.

No. 113. Animelle in Cartoccio (Sweetbread)

Ingredients: Sweetbread, butter, herbs, salt, pepper, bread crumbs,
Parmesan, lemons, gravy, tomatoes.

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 (No. 9).