Timbal Op Vegetable Balls, Milanaise Style

Ingredients

• 1 pound mutton fillet, finely chopped
• ½ pound fresh fat pork, grated
• 1 handful fresh bread crumbs
• 1 onion, finely chopped
• 2 tablespoons fresh mushrooms, finely chopped
• a little fresh parsley, finely chopped
• salt and pepper to taste
• 2 raw eggs
• broth to cover
• 6 ounces butter
• grated Parmesan cheese
• reduced tomato sauce
• thin slices of fat pork

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Prepare the cabbage leaves as in the previous recipe.

2. In a bowl, combine the mutton, fat pork, bread crumbs, onion, mushrooms, parsley, salt, pepper, and eggs. Mix well.

3. Roll the mixture into small balls, about the size of a walnut.

4. Cover the balls with cabbage leaves and arrange them in a flat saucepan in 4 to 6 layers, seasoning each layer.

5. Moisten with broth to cover and place a lid on the pan to keep the balls submerged.

6. Cook on the stove until the broth is reduced and the balls are thoroughly cooked.

7. Prepare a firmer Rice Risotto, adding butter and grated Parmesan cheese.

8. Butter a timbal mold and line it with cabbage leaves.

9. Add a layer of rice around the sides and bottom, about ¼ inch thick.

10. Place a layer of the balls in the mold, sprinkle with Parmesan cheese and reduced tomato sauce, and repeat until the mold is full.

11. Cover with a layer of rice, cabbage leaves, and top with thin slices of fat pork.

12. Bake in a moderate oven at 350°F (175°C) for 30 minutes.

13. Remove the mold, take off the pork, and drain excess moisture.

14. Invert the mold onto a serving dish and pour reduced Madeira wine sauce over the timbal.