Piedmontese's Finanziera

Preparation:

Preparation: Prepare the sweetbreads and loaves and cut them into round slices and chunks. Scald the chicken crests and while still hot sprinkle them with fine salt, then rub them between the palms of your hands to peel them easily. Then immerse the peeled crests in plenty of cold water, so that they desalinate and remain white. Slice the rump rather finely, clean the chicken livers well and slice them too. Heat the butter in a pan and when it is bubbly add the rump and let it brown for a few minutes. Flour the sweetbreads, loaves, crests and livers abundantly and add them to the other meat. Leave to cook for 10 minutes before pouring over the dry Marsala, salt and pepper and add the squeezed and chopped mushrooms and the gherkin. Leave to cook over very low heat with the pan covered for another 15 minutes, then add the vinegar if desired and bring to the boil. Then put out the fire; the compound must be well bound. The Piedmontese financier is used to fill vol-au-vents and timbales of vegetables or rice, or as a garnish for risottos and tagliatelle, as a filling for spinach, artichoke or cardoon flans. Its conservation is rather difficult and it is therefore advisable to consume it immediately.