ReceptnaptárVeal Sweetbread Sausages
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Ingredients
Method
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- Make a thick roux from the butter, add the chopped anchovy, the onion, the mushrooms and the parsley.
- Mix in the ground leftover meat, and add enough broth to make a thick paste.
- Remove from the heat, and stir in the roasted veal brain (in larger pieces) and the cooked, finely chopped veal sweetbread.
- Let it cool until it's easy to shape, then with damp hands form it into long, sausage-shaped pieces.
- Roll the sausages in egg, then breadcrumbs.
- Fry in hot lard until golden brown.
- Quickly fry some parsley in the remaining hot lard, and serve it alongside the sausages.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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