![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers.
Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert, flour and fry them slightly in butter and a small bit of onion, add half a glass of Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together. Make a border of Risotto all'Italiana (No. 190), and put the sweetbread, &c., together with the sauce in the centre.
From "The Cook's Decameron" by Mrs. W. G. Waters (1901)
"The Cook's Decameron" began with an introductory fiction that the fictional Marchesa di Sant Andrea set up a cooking school for her noble friends after their chef's resignation. Then the form reverts to a conventional cookbook with over 200 Italian recipes.
