Polpettone Alla Fiorentina

Name: Polpettone Alla Fiorentina (Forcemeat Balls à La Fiorentina)
Cuisine: Italy
Ingredients: 1 or 2 eggs, salt and pepper.; 1 or 2 eggs, salt and pepper.; 1 or 2 eggs, salt and pepper.; 2 or 3 carrots, butter, mixed herbs, mixed spices, flour; 2 or 3 carrots, butter, mixed herbs, mixed spices, flour; 2 or 3 carrots, butter, mixed herbs, mixed spices, flour; 2 or 3 carrots, butter, mixed herbs, mixed spices, flour; 1 lb. of lean and fat gammon; 2 or 3 onions; 2 sticks of celery; 2 or 3 carrots, butter, mixed herbs, mixed spices, flour; ½ lb. of lean veal; 1 lb. of lean and fat gammon

Forcemeat Balls à La Fiorentina

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

½ lb. of lean veal
1 lb. of lean and fat gammon
2 o

Europe
Italy
Main course
Mediterranean

Method

Remove any fat or gristle from the veal and chop the meat very finely, mixing it with the finely chopped gammon. Season with a little mixed spices and finely chopped mixed herbs. Bind with 1 or 2 eggs, shape into small balls and roll in flour.

Chop the onions and other vegetables and put them in a saucepan with 2 or 3