Just 4 u
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff−paste and roll out very thin. Cut into squares and fill with a tablespoonful of
the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with
tomato−sauce.
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