Polpette

Name: Polpette
Yield: Serves 4
Cuisine: French
Ingredients: hen’s egg; milk; 1 teaspoonful of chopped marjoram; 2 tablespoonfuls of milk; 1 ounce of butter or shredded ox kidney suet; 3 ounces of dry breadcrumbs; a pinch of cayenne pepper; 1 egg; egg; a little butter or bacon fat; 1 ounce of bacon fat or butter; suet; 1 chopped rasher of bacon; forcemeat; 1 teaspoonful of chopped parsley; 1 teaspoonful chopped wild thyme; salt; breadcrumbs; 1 teaspoonful of grated lemon rind

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

3 ounces of dry breadcrumbs
1 ounce of butter or shredded ox kidney suet

Europe
France
Starter
Mediterranean

Method

3 ounces of dry breadcrumbs, 1 ounce of butter or shredded ox kidney suet, 1 teaspoonful of chopped p