Preparation:
Remove the ball skin and cut each into 8 pieces of uniform size. Put into an earthenware bowl with salt, pepper, 2 teaspoons tarragon vinegar, 2 teaspoons olive oil, a little thyme, 1/2 bay leaf, 1 sliced onion and a few sprigs of parsley. Cover the bowl. After one hour they should give outtheir liquid. Drain, put back into the bowl with the rest of the ingredients, and sprinkle with the juice of half a lemon. Before serving, drain on a cloth, pressing lightly; dredge with flour and fry until golden. Arrange in a heap on a napkin and garnish with fried parsley.’ |
