Veal cutlets (fowl or turkey cutlets)
Forcemeat
Truffles
Mushrooms
Tongue
Parsley
Pasta marinata (No. 17).

"Cut a few horizontal lines along your cutlets, and on

each put a little veal or fowl forcemeat, to which add in

equal quantities chopped truffles, tongue, mushrooms,

and a little parsley. Over this put a thin layer of

pasta marinata, and fry the cutlets on a slow fire."

This recipe (No.84) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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