Brisolettes

Mix minced meat from the pork and veal. Squeeze out the bread roll soaked in milk. Add to the meat. Finely dice the bacon. Leave to render. Sauté peeled, finely chopped onion in it. Add both to the meat. Season with salt and pepper. Stir in minced parsley. Form oval brisolettes the thickness of a finger. Turn them in breadcrumbs on the other side. Roast in hot light butter for 10 minutes.

Serve:

Menu 1/361

Our tip: Use a deliciously spicy bacon for a delicious touch!

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