Name: Polpette Al la Milanese
Ingredients: 1 Pork fillet, or; Tenderloin (weighing; About 12 oz); 4 oz Minced pork; Sausage meat; 1 cl Garlic (crushed; With a little salt); 1 ts Chopped parsley; 1 tb Grated Parmesan cheese; Black pepper; Little grated nutmeg; 1 Egg (beaten); 1/4 lb Green (?)streaky bacon; 1 tb Seasoned flour; 2 oz Clarified butter; 1 Wineglass white wine

There are many things concerning this work [of revival] that are well known. These are sufficient to determine it to be the work of God… The Spirit who is at work takes people’s minds off the vanities of the world. He engages them in a deep concern about eternal happiness. He puts their thoughts on earnestly seeking their salvation. He convinces them of the dreadfulness of sin and of their own guile and miserable natural state. The Spirit awakens men’s consciences and makes them aware of God’s awful anger. He causes in them a great desire and earnest care and endeavor to obtain God’s favor. He causes them to be more diligent in the use of His appointed means of grace. Especially, this is seen in a greater desire to hear and read the word of God. And it is well known that the Spirit who is at work operates as the Spirit of truth. He makes people more aware of what is really true in those things that concern their eternal salvation. He impresses on them that they must die and that life is very short and uncertain. He shows them there is a great sin-hating God to whom they are accountable and who will fix them in an eternal state in another world. He shows them they stand in great need of a Savior. He makes persons more aware of the value of Jesus who was crucified and their need of Him. And this awareness moves them earnestly to seek an interest in Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Pork, Meats	2	Servings

INGREDIENTS

1		Pork fillet, or
		Tenderloin (weighing
		About 12 oz)
4	oz	Minced pork
		Sausage meat
1	cl	Garlic (crushed
		With a little salt)
1	ts	Chopped parsley
1	tb	Grated Parmesan cheese
		Black pepper
		Little grated nutmeg
1		Egg (beaten)
1/4	lb	Green (?)streaky bacon
1	tb	Seasoned flour
2	oz	Clarified butter
1		Wineglass white wine

INSTRUCTIONS

Method Cut the pork fillet into thin slices and flatten out with a rolling
pin or a bottle.  Mix the minced pork, sausage meat, garlic, parsley,
cheese and seasoning together, and add a little beaten egg to bind. Spread
out the bacon rashers with a knife blade. Put a layer of the stuffing
mixture on to each slice of pork, roll up, wrap in a slice of the bacon and
fasten with a cocktail stick. Dust with a little seasoned flour. Set oven
at 350'F or Mark 4. Heat the butter in a flameproof casserole, put in the
pork rolls and cook gently until golden brown all over. Pour over the white
wine and allow to reduce to half quantity, then cover the pan tightly and
put in the preset moderate oven for 30-40 minutes. Serve this with a
risotto Milanese and a green vegetables.
Taken from 'Casseroles'  by Cordon Bleu. Published by 'Macdonald and
Jane's, London'
Graeme Caselton e-mail to gcaselton@easynet.co.uk
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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