1099 Beignets à l’Italienne

Method

Prepare the following mixture: cut 250 g (9 oz) cooked white of chicken and 150 g (5 oz) lean ham into dice. Pound 125 g ( oz) fresh Parmesan cheese to a paste with a little cold cooked calf’s brain and mix the diced chicken and ham into it. Divide into pieces the size of a walnut, mould into balls using a little flour, dip in frying batter at the last moment and deep fry in very hot fat. Serve as previously indicated.

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