642. Torta alla Milanese

Due to the strange combination of ingredients in this pie, for a long time I was uncertain as to whether I should offer this recipe to the public, for it is not of sufficient caliber to appear at distinguished tables, and it is a little too expensive for family-style meals. In other respects, it is really not to be sneered at, and since some people may find it to their taste—I know that a family I am well acquainted with likes it because they make it very often—I shall describe it for you.<