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Easy
Using a mezzaluna, chop the veal, chicken breast, and prosciutto and then put them in a mortar along with the butter, Parmesan cheese, and a bit of crustless bread soaked in milk. Crush it all very well until the mixture is fine enough to pass through a sieve. Put the puréed mixture in a bowl and add three tablespoons of béchamel sauce (recipe 137). For t