1 pork fillet, or
1 tenderloin (weighing
1 about 12 oz)
4 oz minced pork
1 sausage meat
1 cl garlic (crushed
1 with a little salt)
1 tsp chopped parsley
1 tbsp grated parmesan cheese
1 black pepper
1 little grated nutmeg
1 egg (beaten)
1/4 lb green (?)streaky bacon
1 tbsp seasoned flour
2 oz clarified butter
1 wineglass white wine
A Recipe for
Polpette Al La Milanese
Food Tip |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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This Recipe for Polpette Al La Milanese is one of thousands in the Recipes-to-go Meat Cookbook.
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
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| Miguel de Cervantes, Don Quixote |
This is a recipe for Polpette Al La Milanese from the recipe cookbook of Recipes-to-go (Meat)
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Great food is like great sex. The more you have the more you want. |
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Method Cut the pork fillet into thin slices and flatten out with a
rolling pin or a bottle. Mix the minced pork, sausage meat, garlic,
parsley, cheese and seasoning together, and add a little beaten egg
to bind. Spread out the bacon rashers with a knife blade. Put a layer
of the stuffing mixture on to each slice of pork, roll up, wrap in a
slice of the bacon and fasten with a cocktail stick. Dust with a
little seasoned flour. Set oven at 350'F or Mark 4. Heat the butter
in a flameproof casserole, put in the pork rolls and cook gently
until golden brown all over. Pour over the white wine and allow to
reduce to half quantity, then cover the pan tightly and put in the
preset moderate oven for 30-40 minutes. Serve this with a risotto
Milanese and a green vegetables.
Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and
Jane's, London'
Graeme Caselton e-mail to gcaselton@easynet.co.uk
Serves: 2
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