Polpette Al La Milanese Recipe

1 pork fillet, or
1 tenderloin (weighing
1 about 12 oz)
4 oz minced pork
1 sausage meat
1 cl garlic (crushed
1 with a little salt)
1 tsp chopped parsley
1 tbsp grated parmesan cheese
1 black pepper
1 little grated nutmeg
1 egg (beaten)
1/4 lb green (?)streaky bacon
1 tbsp seasoned flour
2 oz clarified butter
1 wineglass white wine


Directions

Method Cut the pork fillet into thin slices and flatten out with a
rolling pin or a bottle. Mix the minced pork, sausage meat, garlic,
parsley, cheese and seasoning together, and add a little beaten egg
to bind. Spread out the bacon rashers with a knife blade. Put a layer
of the stuffing mixture on to each slice of pork, roll up, wrap in a
slice of the bacon and fasten with a cocktail stick. Dust with a
little seasoned flour. Set oven at 350'F or Mark 4. Heat the butter
in a flameproof casserole, put in the pork rolls and cook gently
until golden brown all over. Pour over the white wine and allow to
reduce to half quantity, then cover the pan tightly and put in the
preset moderate oven for 30-40 minutes. Serve this with a risotto
Milanese and a green vegetables.

Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and
Jane's, London'

Graeme Caselton e-mail to gcaselton@easynet.co.uk

Servings: 2 servings

Categories: Meat

The History of Recipes It is quite feasible to prove the history of recipes way back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, sadly, these early recipes were just very simple hieroglyphic instructions for preparing food. Closer to modern times, we have a couple of interesting recipe books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and powerful of those days. By the time we get to the twentieth century, cooking publications are in high demand, as a result of better eduction, people having increased free time and having more money to spend.

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