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Ingredients Rolls
Directions "Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the crust intact, but not too thin. Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard
Notes This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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. |