940. LAMBS' EARS, A LA VENITIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Prepare lambs' ears exactly in the same manner as for à la Financière (No. 938).
  2. Dish them up in a circle on the dish.
  3. Fill the centre with small round balls, or croquettes of rice, prepared as follows:
  4. Boil four ounces of rice in white broth till done quite soft.
  5. Season with a pat of butter, two ounces of grated Parmesan cheese, a little nutmeg, Cayenne pepper and salt.
  6. Mix the whole well together.
  7. Form it into small round balls the size of marbles.
  8. Roll these in flour.
  9. Fry them in clarified butter in a sautapan.
  10. Pour some Venetian sauce (No. 26) over the ears.
  11. Serve.
Original Text
940. LAMBS' EARS, A LA VENITIENNE. PREPARE these exactly in the same manner as for à la Financière (No. 938), dish them up in a circle on the dish, fill the centre with small round balls, or croquettes of rice, prepared as follows: Boil four ounces of rice in white broth till done quite soft; season with a pat of butter, two ounces of grated Parmesan cheese, a little nutmeg, Cayenne pepper and salt; mix the whole well together, and form it into small round balls the size of marbles, roll these in flour, and fry them in clarified butter in a sautapan. Pour some Venetian sauce (No. 26) over the ears, and serve.
Notes
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