Italian Polpetti is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of stock thickened with egg yolks that's blended with cooked meats, mushrooms, ham and Parmesan cheese, allowed to cool and set and then breaded before being deep fried to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Italian Polpetti.
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This is a classic recipe for a Victorian version of Italian Polpetti that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 354.—ITALIAN POLPETTI.
Chop any kind of meat, whether roast or boiled, in Sufficient quantity to serve your purpose—in ordinary cases half a pound would be enough; to this add trail, or mushrooms, tongue, or ham, and two ounces of grated Parmesan or other cheese ; season with shalot, nutmeg, and a dessert-spoonful of Crosse and Blackwell's Oude sauce. While the above is in course of preparation, have ready the same sauce as indicated for No. 353; incorporate the before-named ingredients therewith; make it all hot together over the fire, and spread it out on a dish evenly and square, to the thickness of a quarter of an inch; and as soon as cold and firm, cut it out with a plain tin round cutter an inch and a half in diameter ; push the trimmings together to form other Polpetti ; and having egged and bread-crumbed them, fry them in hot lard, and dish them up round some macaroni prepared with cheese and a little cream.
Modern Redaction
Ingredients:
300ml good-quality sauce (of any kind)
3 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
pinch of chopped shallot
pinch of sugar
juice of 1/2 lemon
225g cooked meat, chopped
100g mushrooms, chopped
60g tongue or ham, chopped
60g freshly-grated Parmesan cheese
1/4 tsp minced shallot
freshly-grated nutmeg, to taste
1 dessert spoon Oude sauce
2 eggs, beaten
breadcrumbs, to coat
oil for deep frying
Method:
Add the sauce to a pan, bring to a simmer and cook, stirring constantly, until the volume has reduced by half. Take off the heat and allow to cool slightly then beat in the egg yolks, nutmeg, salt, black pepper, shallot, sugar and lemon juice.
Return to the heat and cook gently, stirring constantly, until the eggs set and the sauce thickens. Now add the meat, mushrooms, tongue or ham, Parmesan cheese, shallot, nutmeg and Oude sauce. Stir to combine then allow to heat through.
Turn out onto a square dish, ensuring that the mixture is about 6mm thick. Once cold and set take a round pastry cutter, about 3.5cm in diameter and stamp out as many rounds as possible. Take the scraps, push together and stamp out more rounds.
Dip these rounds in the beaten eggs to coat and cover with breadcrumbs. Heat oil in a deep fryer to 180°C. Add the macaroni croquets and cook until golden brown and done through. Arrange on a plate, garnish with fried parsley and serve.
