1 large egg
1 pound ground pork or veal, or 1/2 pound of each
4 slices firm white sandwich bread (scant 4 ounces), crusts removed, soaked in water, and squeezed dry
1/2 small onion, finely chopped
2 garlic cloves, crushed to a paste
2 tablespoons finely chopped flat-leaf parsley\
Salt and pepper
Flour for dredging
Olive or sunflower oil for frying
1 cup chicken stock (or 1 cup water plus 1/2 bouillon cube)
1 cup fruity dry white wine
A good pinch of saffron threads
Grated zest of 1 lemon
Salt and pepper
2 teaspoons sugar
1 thin slice firm white sandwich bread, crust removed
1/4 cup blanched whole almonds
3 to 4 garlic cloves
3 tablespoons olive oil
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