Dolpettes
From Trinity cook book, 1925
Serve with parsley and sauce.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 4. The excerpt below is the record exactly as published.
DOLPETTES Grind in a meat chopper one-half pound of well-cooked cold meat, as beef, veal, poultry, etc. Stiffen it with grated salt-risen bread, beat in the yolks of eggs until of the consistency to shape into small balls, dip them into beaten egg, roll them in bread crumbs and grated cheese
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