Innards calf with mushrooms and peas

INGREDIENTS FOR 10 PEOPLE:

100 g of veal sweetbreads (lacet)
100 g of calf brains,
100 g of calf vein (spinal cord)
100 g of cockscomb,
2 calf testicles,
100 g lean veal chopped
100 g fillet of veal,
100 g of veal kidneys,
100 g of calf liver,
100 g chicken livers,
150 g of peas shelled
100 grams of mushrooms in oil,
butter
olive oil
broth
wheat flour 00 q.b.,
a glass of Barbera "Nice"
small glass of dry Marsala,
a tablespoon of vinegar,
salt.

HOW TO COOK:

Take a pan rather large to contain all the ingredients.

In it fry with the butter kidneys made into small pieces and the fillet of veal cut into strips. Just browned, add salt, add a salt and put the pan in hot, low heat. Chop meat and make balls as big as hazelnuts, flour and mash in pan with a little butter. Just browned, add salt and place in the pan with the tenderloin and the kidney. Cook then, in the pan, the other ingredients, one at a time and floured: the veins, the brains, testicles sliced, the Lacetti, the cockscomb, chicken livers and liver of calf. As they reached the kitchen, always arrange them in the pan, which will keep wet with broth and with Barbera "Nice" which will join gradually. Finally, cook the peas with few oil and broth in a skillet and saute the mushrooms in oil.

Then add peas and mushrooms to the other ingredients. Mix well the components of the financiers who must be well connected with each other. Season with salt, and add the tablespoon of vinegar and a small glass of Marsala, turn up the heat for two minutes, then serve immediately.