A traditional recipe for festive days that started out as an appetiser and is now served as a very hearty main course, which according to tradition should consist of no less than 18 courses including savoury and sweet dishes.
An anti-waste recipe in that even the less noble parts were cooked, making for a truly rich recovery dish.
Among the courses, apart from slices of veal, chicken steak and sausage, liver, lung and brains could not be missing. To these were added vegetables, such as cabbage, aubergines, fennel, courgettes and carrots, and also fruit, such as apples, as well as macaroons and semolina.
All of course breaded and fried.