Meat Cakes A L'italienne Recipe

Mix very fine any kind of cold meat or chicken, taking care to have it

free from skin and gristle, add to it a quarter of its weight of sifted

bread-crumbs, a few drops of essence of anchovy, a little parsley,

pepper and salt, and sufficient egg to moisten the whole. Flour your

hands, roll the meat into little cakes about the size of a half-crown

piece, then flatten the cakes with the back of a spoon, dip them in egg

and fine bread-crumbs, and fry them in a little butter until lightly

browned on the outside. Put them on a hot dish and garnish with boiled

Italian paste.

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