Stuffed Rolls Recipe

(Pagnottelle ripiene)

Take some rolls, and by means of a round opening on the top, as large as

a half dollar piece or less, extract nearly all the crumb, leaving the

crust intact, but not too thin. Wet inside and outside with hot milk,

and when they are fairly soaked, dip in beaten eggs and fry them in lard

or oil. When beginning to brown, fill them with meat that has been

previously chopped and cooked. This chopped meat ought to be made with

breast of chicken, chicken giblets, liver etc., brown stock and some

flour to hold it together.