Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls'
livers in pieces about the size of a filbert, flour and fry them
slightly in butter and a small bit of onion, add half a glass of
Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce,
and thicken it with a tablespoonful of butter and flour fried together.
Make a border of Risotto all'Italiana (No. 190), and put the sweetbread,
&c., together with the sauce in the centre.

No. 124. Animelle al Sapor di Targone (Lamb's Fry)

Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs,
butter, flour, stock.

The lamb's fry should be nearly all sweetbread, and very little liver.
Lard each piece with bacon and ham, and roll it in chopped herbs and a
pinch of pounded spice. Then dip it in flour and braize in good stock,
to which add three ounces of butter, some bits of bacon, ham, a bay
leaf, herbs, and a clove of garlic with two cuts. Cook until the fry is
well glazed over, and serve with Tarragon sauce (No. 8). Do not leave
the garlic in longer than ten minutes.

No. 125. Fritto Misto alla Villeroy

Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles,
mushrooms, Villeroy, eggs, bread crumbs.

Cook some big cocks' combs, bits of calf s brains, and sweetbread in
good stock, then drain them and marinate them slightly in lemon juice
and herbs. Prepare a Villeroy (No. 18), and add to it cuttings of
sweetbread, brains, truffles, mushrooms, &c. When it is cold, mask the
cocks' combs and other ingredients with it, egg and bread-crumb them,
and fry them a golden brown.

No. 126. Fritto Misto alla Piemontese

Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs, Chablis,
salt, herbs butter.

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. This fry
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
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