Ingredients
1 pound tomatoes, skinned, cored and seeds removed
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
2 ounces butter, melted
1/2 pound minced chicken or veal, cooked
4 ounces ham, minced
1 bread roll, soaked in stock, strained and crumbed
1 teaspoonful powdered cinnamon
pepper and salt to taste
3 egg yolks
2 egg whites
for lining mould (well-greased)
breadcrumbs
Directions
"Remove the skin, core, and seeds from one pound of tomatoes,
add a table spoonful each of chopped parsley and basil,
and put in pan with two ounces melted butter,
stir over slow fire for eight or ten minutes,
then mix well in a basin with half pound cooked minced chicken or veal,
four ounces minced ham,
the crumb[s] of one roll soaked in stock and strained,
a teaspoonful powdered cinnamon,
pepper and salt to taste,
three yolks of eggs, and two whites beaten separately,
well grease a cake mould,
lining with bread crumbs,
put in the mixture
and bake in a slow oven for 20 to 25 minutes.
Served cold.
A good dish for lunch or supper."
Notes
I tried this recipe and found it surprising good. I wasn't quite sure what the cookbook writer meant by "crumb of roll" but I assumed she meant breadcrumbs made from a bread roll. That's what I used. I didn't soak it in stock, but kept it simple, without any extra flavoring. The end result made for a very delicate-tasting entree dish. Comments and photo: Mary Melfi. |
