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The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes

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Make a light paste of two ounces of butter, two of lard, and half a
pound of flour, and put it in the larder for two hours. In the
meantime boil a little macaroni and let it get cold, then line a
plain mould with the paste, and fill it with bits of cut-up fowl,
or game, or sweetbread, bits of truffle cut in small dice, grated
Parmesan, and a little chopped onion. Put these ingredients in
alternately, and after each layer add enough cream to moisten.
Fill the mould quite full, then roll out a thin paste for the top
and press it well together at the edges to keep the cream from
boiling out. Bake it in a moderate oven for an hour and a half,
turn it out of the mould, and serve with a rich brown sauce.
Decorate the top with bits of red tongue and truffles cut into
shapes or with a little chopped pistacchio nut.

No. 96. Timballo alla Lombarda

Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce
(No. 2), tongue, butter, truffles.

Butter a smooth mould, then boil some macaroni, but take care that
it is in long pieces. When cold, take the longest bits and line
the bottom of the mould, making the macaroni go in circles; and
when you come to the end of one piece, join on the next as closely
as possible until the whole mould is lined; paint it over now and
then with white of egg beaten up; then mask the whole inside with a
thin layer of forcemeat of fowl, which should also be put on with
white of egg to make it adhere; then cut up the bits of macaroni
which remain, warm them up in some good fowl stock and Velute sauce
much reduced, a little melted butter, some bits of truffle cut into
dice, tongue, fowl, or game also cut up in pieces. When the mould
is full, put on another layer of forcemeat, steam for an hour, then
turn out and serve with a very good brown sauce.

No. 97. Lingua alla Visconti (Tongue)

Ingredients: Tongue, glaze, bread, spinach, white grapes, port.

Soak a smoked tongue in fresh water for forty-eight hours, then
boil it till it is tender. Peel off the skin, cut the tongue in
rather thick slices, and glaze them. Prepare an oval border of
fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue. Fill in the centre of the dish
with white grapes cooked in port or muscat.

No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)

Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.

Gently boil an ox tongue until you can peel off the skin, then lard
it, season it with salt, pepper, nutmeg, and chopped parsley, and
boil it with some bits of bacon, ham, veal, a carrot, an onion, two
bay leaves, thyme and two cloves. Pour some good stock over it and
let it simmer gently until it is cooked. Put the tongue on a dish
and garnish it with slices of fried cucumber. Boil the cucumber
for five minutes before you fry it, to take away the bitter taste.
Serve the tongue with a sauce piquante, made with one dessert-
spoonful of New Century sauce to a quarter pint of good Espangole
sauce (No. 1).

No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)

Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice,
eggs, butter, flour.

Cook three or four sheep's tongues in good stock, and add some
slices of bacon, bits of beef, two onions, a bunch of herbs, and a
pinch of spice. Let them get cold, flour them and mask them with
egg beaten up and fry quickly in butter. Serve with Italian sauce
(No. 6)

No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)

Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.

Rub a good handful of salt into two or three calves' tongues and
leave them for twenty-four hours, then wash off all the salt and
soak them in fresh water for two hours. Stew them gently till
tender, take them out, skin and braize them in butter and good
stock for half an hour. Let them get cold and cut them into slices
about half an inch thick; put the slices into a buttered saute-pan
and cover them with a good thick glaze; let them get quite hot and
then arrange them on a border of potatoes, and garnish each slice
with round shapes of cooked ham and truffle. Fill the centre with
any vegetables you like; fried cucumber is excellent, but if you
use it do not forget to boil it for five minutes before you fry it
to take away the bitter taste. Serve with a sauce piquante (No.
10, or No. 226).

No. 101. Porcelletto alla Corradino (Sucking Pig)

Ingredients: Sucking pig, ham, eggs, Parmesan, truffles,
mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts,
veal forcemeat, suet, bacon, herbs, spice.

Bone a sucking pig, remove all the inside and fill it with a
stuffing made of veal forcemeat mixed with a little chopped suet,
ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio
nuts, a pinch of spice, six coriander seeds, two tablespoonsful of
grated Parmesan, cuttings of truffles and mushrooms all bound
together with eggs. Sew the pig up and braize it in a big stewpan
with bits of bacon, a clove of garlic with two cuts, a bunch of
herbs and one bay leaf, for half an hour. Then pour off the gravy,
cover the pig with well-buttered paper, and finish cooking it in
the oven. Garnish the top with vegetables and truffles cut into
shapes, slices of lemon and sprigs of parsley. Serve with a good
sauce piquante (No. 229). Do not leave the garlic in for more than
ten minutes.

No. 102. Porcelletto da Latte in Galantina (Sucking Pig)

Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles,
pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots,
onions, shallots, parsley, stock, Chablis, gravy.

Bone a sucking pig all except its feet, but be careful not to cut
the skin on its back. Lay it out on a napkin and line it inside
with a forcemeat of fowl and veal about an inch thick, over this
put a layer of bits of marinated bacon, slices of truffle,
pistacchio nuts, cooked ham, and some of the flesh of the pig, then
another layer of forcemeat until the pig's skin is fairly filled.
Keep its shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up
and stitch it in a pudding cloth. Then put the bones and cuttings
into a stewpan with bits of bacon and veal steak cut up, two bay
leaves, salt, a carrot, an onion, a shallot, and a bunch of
parsley. Into this put the pig with a bottle of white wine and
sufficient stock to cover it, and cook on a slow fire for three
hours. Then take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary, add some
stock; reduce and clarify it. Decorate the dish with this jelly
and serve cold.

No. 103. Ateletti alla Sarda

Ingredients: Veal or fowl, ox palates, stock, tongue, truffles,
butter, mushrooms, sweetbread.

Soak two ox palates in salted water for four hours, then boil them
until the rough skin comes off, and cook them in good stock for six
hours, press them between two plates and let them get cold. Roll
some forcemeat of veal or fowl in flour, cut it into small pieces
about the size of a cork, boil them in salted water, let them get
cold and cut them into circular pieces. Cut the ox palates also
into circular pieces the same size as the bits of forcemeat, then
thinner circles of cooked tongue and truffles. String these pieces
alternately on small silver skewers. Reduce to half its quantity a
pint of Velute sauce (No. 2), and add the cuttings of the truffles,
mushroom trimmings, bits of sweetbread, and a squeeze of lemon
juice. Let it get cold and then mask the atelets (or skewers with
the forcemeat, &c.) with it, and fry them quickly in butter. Fry a
large oval crouton of bread, scoop out the centre and fill it with
fried slices of cucumber and truffles boiled in a little Chablis.
Stick the skewers into the crouton and pour the sauce round it.

For a maigre dish use fillets of fish, truffles, mushrooms, and
Bechamel sauce (No. 3). The cucumber should be boiled for five
minutes before it is fried.

No. 104. Ateletti alla Genovese

Ingredients: Veal, sweetbread, calf's brains, ox palates,
mushrooms, fonds d'artichauds, cocks' combs, eggs, Parmesan, bread
crumbs.

Cook two ox palates as in the last recipe, then take equal
quantities of veal steak, sweetbread, calf's brains, equal
quantities of mushrooms, fonds d'artichauds, and cocks' combs. Fry
them all in butter except the palates, but be careful to put the
veal in first, as it requires longer cooking; the brains should go
in last. Then put all these ingredients on a cutting board and add
the palates (cooked separately); cut them all into pieces of equal
size, either round or square, but keep the ingredients separate,
and string them alternately on silver skewers, as in the last
recipe. Then pound up all the cuttings and add a little crumb of
bread soaked in stock, the yolks of three eggs, the whites of two
well beaten up, two dessert-spoonsful of grated Parmesan, salt to
taste, and chopped truffles. Mix all this well together and mask
the atelets with it; egg and bread crumb them and fry in butter.
When they are a good colour, serve with fried parsley.

No. 105. Testa di Vitello alla Sorrentina (Calf's Head)

Ingredients: Calf's head, veal, sweetbread, truffles, mushrooms,
pistacchio nuts, eggs, herbs, spice, stock, bacon, ham.

Boil a half calf's head well, and when it is half cold, bone it and
fill it with a stuffing of veal, the calf's brains, sweetbread,
truffles, mushrooms, pistacchio nuts, the yolks of two eggs, herbs,
and a little spice. Then stitch it up and braize it in good stock,
with some slices of bacon, ham, and a bunch of herbs. Serve with
brain sauce mixed with cream.

No. 106. Testa di Vitello con Salsa Napoletana (Calf's Head)

Ingredients: Calf's head, calf's liver, bacon, suet, truffles,
almonds, olives, calf's brains, capers, spice, coriander seeds,
herbs, ham, stock.

Boil half a calf's head, bone it and fill it with a stuffing made
of four ounces of calf's liver, well chopped up and pounded in a
mortar; two ounces of bacon, one ounce of suet, three truffles, six
almonds, three olives, six coriander seeds, six capers, the calf's
brains, a pinch of spice and a teaspoonful of chopped herbs. Roll
up the head, tie it up and put it into a stewpan with some bits of
bacon, ham, and very good stock, and stew it slowly. Serve with
Neapolitan sauce (No.12), or with tomato sauce piquante (No. 10).

No. 107. Testa di Vitello alla Pompadour (Calf's Head)

Ingredients: Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.

Boil and bone half a calf's head and fill it with a stuffing made
of the calf's brains, a gill of cream, the yolks of two eggs, two
truffles cut up, a little chopped ham, and a tiny pinch of
cinnamon. Boil it in good stock, and when it is sufficiently
cooked take it out and mask it all over with a mixture of butter,
yolk of egg, and a tablespoonful of grated Parmesan, then brown it
in the oven and serve hot.

No. 108. Testa di Vitello alla Sanseverino (Calf's Head)

Ingredients: Calf's head, sweetbread, fowl's liver, anchovies,
herbs, capers, garlic, bacon, ham, Malmsey or Muscat.

Boil and bone half a calf's head, and fill it with a stuffing made
of half a pound of sweetbread, a fowl's liver, two anchovies, a
teaspoonful of chopped herbs, a few chopped capers, and the calf's
brains. Roll the head up, stitch it together and braize it in half
a tumbler of Malmsey or Australian Muscat (Burgoyne's), half a cup
of very good white stock, some bits of ham and bacon, and a clove
of garlic with two cuts. Cook it gently for four hours and serve
it with its own sauce. Do not leave the garlic in longer than ten
minutes.

No. 109. Testa di Vitello in Frittata (Calf's Head)

Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter,
croutons.

A good rechauffe' of calf's head may be made in the following
manner: After the head has been well boiled in good stock, cut it
into slices and mask these with a mixture of eggs well beaten up,
grated Parmesan, pepper, and chopped ham. Fry in butter, and
garnish with fried parsley and fried croutons. Serve with a sauce
made of a quarter of a pint of good Bechamel (No. 3) and a dessert-
spoonful of New Century sauce.

No. 110. Zampetti (Calves' Feet)

Ingredients: Calves' or pigs' feet, butter, leeks or small onions,
parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.

Blanch and bone two or more calves' or pigs' feet and put them into
a stewpan with butter, leeks, or onions, chopped parsley, salt,
pepper, and a little stock. Let them boil till the liquid is
somewhat reduced, then add good meat gravy and two tablespoonsful
of tomato puree, and just before taking the stewpan off the fire,
add the yolks of two eggs beaten up, a tablespoonful of grated
cheese, and a tiny pinch of cinnamon. Mix all well together and
serve very hot.

No. 111. Bodini Marinati

Ingredients: Veal forcemeat, truffles, sweetbread, mushrooms,
herbs, flour, pasta marinate (No. 17), tongue, butter.

Make a mixture of truffles, tongue, sweetbread, mushrooms, and
herbs, all chopped up, and add it to a forcemeat of veal, the
proportions being two-thirds veal forcemeat and the other
ingredients one third. Mix this well and form it into little balls
about the size of a pigeon's egg, flour them and mask them all over
with pasta marinate (No. 17). Fry them in butter over a slow fire,
so that the balls may be well cooked through, and when they are the
right colour dry them in a napkin and serve very hot.

These bodini may be made with various ingredients; they will be
most delicate with a forcemeat of fowl and bits of brain mixed with
herbs, truffle, cooked ham, or tongue. They are also excellent
made with fish (sole, mullet, turbot, &c.), either cooked or raw,
and marinated in lemon, salt, pepper, oil, nutmeg, and parsley.

No. 112. Animelle alla Parmegiana (Sweetbread)

Ingredients: Sweetbread, bread crumbs, Parmesan, butter.

Blanch as many sweetbreads as you require, and then roll them in
bread crumbs mixed with grated Parmesan, salt, and pepper; wrap
them up in buttered grease-proof paper and grill them. When they
are cooked, take off the paper, and serve with a good sauce in a
sauce-boat.

No. 113. Animelle in Cartoccio (Sweetbread)

Ingredients: Sweetbread, butter, herbs, salt, pepper, bread
crumbs, Parmesan, lemons, gravy, tomatoes.

Blanch a pound of sweetbread cuttings, mix it with two ounces of
melted butter, chopped herbs, salt, and pepper, and put it into
paper souffle cases. Then strew over each some bread crumbs mixed
with grated Parmesan, put the cases in the oven, and when they are
browned serve either with good gravy and lemon juice or with tomato
sauce (No. 9).

No. 114. Animelle all'Italiana (Sweetbread)

Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce,
white sauce.

Blanch as many sweetbreads as you require, cut them into quarters
and saute them in butter with a small onion cut up, salt, and a
bunch of herbs. Then pour over them two cups of white sauce and
cook gently for twenty minutes; take out the sweetbreads and put
them in a stewpan. Reduce the sauce, and add to it a mixture made
of the yolks of four eggs, one and a half ounce of butter and a
teaspoonful of glaze; pass it through a sieve, pour it over the
sweetbreads, and keep them warm in a bain-marie. Have ready a good
Risotto all'Italiana (No. 190), and put it into a border mould (but
first decorate the inside of the mould with slices of truffle), put
it in a moderate oven, and when it is warm turn it out on a dish.
Place the sweetbreads on the risotto and fill in the centre with
quenelles of fowl and Espagnole sauce (No. 1).

No. 115. Animelle Lardellate (Sweetbread)

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of
vegetables.

Blanch two sweetbreads, lard them, and cook them very slowly in
good stock. Skim the stock and reduce it to a glaze to cover the
sweetbreads. Then cut them into three or four pieces and arrange
them round a dish, but see that the larding is well glazed over.
In the centre of the dish place a piece of bread in the shape of a
cup and fill this with a macedoine of vegetables.

No. 116. Frittura di Bottoni e di Animelle (Sweetbread and
Mushrooms)

Ingredients: Sweetbread, fresh button mushrooms, flour, bread
crumbs, salt, pepper, parsley, butter, lemons.

Peel some button mushrooms and cut them in halves. Boil a
sweetbread, and cut it into pieces about the same size as the
mushrooms, flour, egg, and bread crumb them, and fry in butter;
then serve with a garnish of fried parsley. Hand cut lemons with
this dish.

No. 117. Cervello in Fili serbe (Calf's Brains)

Ingredients: Calf's brains, stock, butter, parsley, lemon.

Boil half a calf's brain in good stock for ten minutes then drain
and pour a little melted butter and the juice of half a lemon over
the brain; add some chopped parsley fried for one minute in butter,
and serve as hot as possible.

No. 118. Cervello alla Milanese (Calf's Brains)

Ingredients: Calf s brains, eggs, bread crumbs, butter.

Scald a calf's brain and let it get cold. Wipe it on a cloth, and
get it as dry as possible, then cut it into pieces about the size
of a walnut, egg and bread crumb them, fry in butter, and strew a
little salt over them.

No. 119. Cervello alla Villeroy (Calf's Brains)

Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.

Scald a calf's brain, and when cold cut it up and mask each piece
with a thick sauce made of well-reduced Velute (No. 2), mixed with
chopped cooked mushrooms; flour them over and dip them into the
yolk of an egg, and fry as quickly as possible.

No. 120. Frittura of Liver and Brains

Ingredients: Calf's liver and brains (or lamb's or pig's fry),
butter, ham, flour, puff pastry.

Cut up half a pound of liver in small slices, flour and fry them in
butter or dripping, together with a calf's or pig's or sheep's
brain, previously scalded and also cut up. Serve with bits of
fried ham and little diamond-shaped pieces of puff pastry.

No. 121. Cervello in Frittata Montano (Calf's Brains)

Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan,
butter.

Boil a calf's brain in good stock for ten minutes, let it get cold,
cut it up into little balls, and mask each piece with a mixture
made of half a gill of cream, the yolks of two eggs, a little
spice, a tablespoonful of grated Parmesan, and the whites of two
eggs well beaten up. Fry the balls in butter, and serve as hot as
possible. You may mask and cook the calf's brain without cutting
it up, if you prefer it so.

No. 122. Marinata di Cervello alla Villeroy (Calf's Brains)

Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter,
lemon, forcemeat of fowl, flour.

Boil a calf's or sheep's brain in good stock, wipe it well, and cut
it up. Reduce a pint of Bechamel (No. 3), and add to it the yolks
of three eggs, an ounce of butter, and the juice of a lemon. When
it boils throw in the cut-up brain; let it cool, then take out the
brain and form it into little balls about the size of a small
walnut. Make a forcemeat of fowl, and add a dessert-spoonful of
flour to it, and spread it out very thin on a paste-board, and into
this wrap the balls of brain, each separately. Dip them into a
pasta marinate (No. 17), and fry them a golden brown.

No. 123. Minuta alla Milanese (Lamb's Sweetbread)

Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis,
salt, lemon, herbs, cocks' combs, fowls' livers.

Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls'
livers in pieces about the size of a filbert, flour and fry them
slightly in butter and a small bit of onion, add half a glass of
Chablis, a cup of good stock, and a bunch of herbs. Reduce the
sauce, and thicken it with a tablespoonful of butter and flour
fried together. Make a border of Risotto all'Italiana (No. 190),
and put the sweetbread, &c., together with the sauce in the centre.

No. 124. Animelle al Sapor di Targone (Lamb's Fry)

Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs,
butter, flour, stock.

The lamb's fry should be nearly all sweetbread, and very little
liver. Lard each piece with bacon and ham, and roll it in chopped
herbs and a pinch of pounded spice. Then dip it in flour and
braize in good stock, to which add three ounces of butter, some
bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with
two cuts. Cook until the fry is well glazed over, and serve with
Tarragon sauce (No. 8). Do not leave the garlic in longer than ten
minutes.

No. 125. Fritto Misto alla Villeroy

Ingredients: Cocks' combs, calf's brains, sweetbread, stock,
truffles, mushrooms, Villeroy, eggs, bread crumbs.

Cook some big cocks' combs, bits of calf s brains, and sweetbread
in good stock, then drain them and marinate them slightly in lemon
juice and herbs. Prepare a Villeroy (No. 18), and add to it
cuttings of sweetbread, brains, truffles, mushrooms, &c. When it
is cold, mask the cocks' combs and other ingredients with it, egg
and bread-crumb them, and fry them a golden brown.

No. 126. Fritto Misto alla Piemontese

Ingredients: Sweetbread, calf s brains, ox palate, flour, eggs,
Chablis, salt, herbs butter.

Make a thin paste with a tablespoonful of flour, the yolks of two
eggs, two Spoonsful of Chablis, and a little salt. Mix this up
well, and if it is too thick add a little water. Beat up the
whites of the two eggs into a snow. In the meantime blanch a
sweetbread, half a calf's brain, and a few bits of cooked ox
palate; boil them all up with a bunch of herbs; cut them into
pieces about the size of a walnut, and dip them into the paste so
that each piece is well covered, then dip them into the beaten-up
whites of egg, and fry them very quickly in butter. This fry is
generally served with a garnish of French beans, which should not
be cut up, but half boiled, then dried, floured over and fried
together with the other ingredients. The ox palates should be
boiled for at least six hours before you use them in this dish.

No. 127. Minuta di Fegatini (Ragout of Fowls' Livers)

Ingredients: Fowls' or turkeys' livers, flour, butter, parsley,
onions, salt, pepper, stock, Chablis.

Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then
add a quarter pint of boiling stock and half a glass of Chablis,
and cook until the sauce is somewhat reduced. You can also cook
the livers simply in good meat gravy, but in this case they should
not be floured. Serve with a border of macaroni (No. 183), or
Risotto (No. 190), or Polenta (No. 187).

No. 128. Minuta alla Visconti (Chickens' Livers)

Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne
pepper.

Braize two fowls' livers in butter, then pound them up, and mix
with a little cream, a tablespoonful of grated cheese and a dust of
cayenne.

Spread this rather thickly over small squares of toast, and keep
them hot whilst you make a custard with half an ounce of butter, an
egg well beaten up, and a tablespoonful of cheese. Stir it over
the fire till thick and then spread it on the hot toast. Serve
very hot. This makes a good savoury.

No. 129. Croutons alla Principesca

Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game,
Velute sauce, stock, eggs, butter.

Fry a bit of bread in butter till it is a light brown colour, then
cut it into heart-shaped pieces. Prepare a ragout with bits of
tongue, sweetbread, fowl or game, truffles, two or three spoonsful
of well-reduced Velute sauce (No. 2), and two or three of reduced
gravy. Put a spoonful of the ragout in each crouton, and over it a
layer of fowl forcemeat half an inch thick; trim the edges neatly,
glaze them with the yolk of eggs beaten up, and put them in a
buttered fireproof dish in the oven for twenty minutes. Then glaze
them with reduced stock and serve hot.

For a maigre dish use fish for the ragout and forcemeat.

No. 130. Croutons alla Romana

Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs,
cream, stock, butter, flour, eggs.

Cut a bit of crumb of bread into round or square shapes, and on
each put a spoonful of fowl or rabbit forcemeat, a little chopped
tongue, and a slight flavouring of chopped herbs; cover with a
slice of bread the same shape as the underneath piece, put them in
a buttered fireproof dish, and moisten them well with cream,
butter, and stock. Cook until all the liquor is absorbed, but turn
them over so that both sides may be well cooked, then flour and dip
them into beaten-up eggs; fry them a good colour and serve very
hot.

For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.

Fowl, Duck, Game, Hare, Rabbit, &c.

No. 131. Soffiato di Cappone (Fowl Souffle)

Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes,
salt, eggs, butter, smoked tongue or ham.

Prepare a puree of fowl or turkey and a small quantity of grated
tongue or ham, and whilst you are pounding the meat add some good
gravy or stock. Then make a Bechamel sauce (No. 3) and add two
table-spoonsful of semolina flour, a boiled potato and salt to
taste, boil it up and add the puree of fowl, then let it get nearly
cold, add yolks of eggs and the white beaten up into a snow. (For
one pint of the puree use the yolks of three eggs.) Pour the whole
into a buttered souffle case, and half an hour before serving put
it in a moderate oven and serve hot. You can use game instead of
fowl, and serve in little souffle cases.

No. 132. Pollo alla Fiorentina (Chicken)

Ingredients: Fowl, butter, vegetables, rice or macaroni,
peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves,
Liebig.

Roll up a fowl in buttered paper and put it in the oven in a
fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and
vegetables into two quarts of good stock and let it simmer for one
hour; serve on well-boiled rice or macaroni and pour the following
sauce over it. Sauce: Two pounds tomatoes, one big cup of good
stock, a quarter pound of chopped ham, three bay leaves, one onion
stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a
half.

No. 133. Pollo all'Oliva (Chicken)

Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter. Into this
put a fowl cut up and let it act brown all over, turn when
necessary and then baste it with boiling stock. Add four Spanish
olives cut up and four others pounded in a mortar, eight whole
olives and three tablespoonsful of tomato puree reduced, and when
the fowl is well cooked pour the sauce over it.

No. 134. Pollo alla Villereccia (Chicken)

Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons.

Cut up a fowl into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves. When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream. Lastly, add a squeeze of lemon
juice to the sauce and pour it over the fowl.

No. 135. Pollo alla Cacciatora (Chicken)

Ingredients: The same as No. 134 and tomatoes.

Cook the fowl exactly as above, but add either a puree of tomatoes
or tomato sauce.

No. 136. Pollastro alla Lorenese (Fowl)

Ingredients: Fowl, butter, parsley, lemon, small onions, bread
crumbs.

Cut up a fowl and put it into a frying pan with two ounces of
butter, one onion cut up and a sprig of chopped parsley, salt and
pepper; put it on the fire and cook it, but turn the pieces several
times: then take them out and roll them whilst hot in bread
crumbs, and fry them. Serve with cut lemons.

No. 137. Pollastro in Fricassea al Burro (Fowl)

Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles,
herbs, spice, gravy.

Cut up a fowl and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock. Serve
in its own gravy.

No. 138. Pollastro in istufa di Pomidoro (Braized Fowl)

Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy,
tomatoes.

Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of
garlic with one cut in it, a pinch of spice, and a glass of
Burgundy. Only leave the garlic in for five minutes. When cooked
serve with tomato sauce (No. 9).

No. 139. Cappone con Riso (Capon with Rice)

Ingredients: Capon, veal forcemeat, fat bacon, stock, rice,
truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme
sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue,
ham, and chopped truffles; cover it with larding bacon; tie it up
in buttered paper, and cook it in very good white stock. In the
meantime boil four ounces of rice in milk till quite stiff, mix in
some chopped truffles, and make ten little timbales of it. Take
out the capon when it is sufficiently cooked and place it on a
dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or
fowls' livers, and pour a sauce supreme (No. 16) over it; round the
dish place the timbales of rice, and between each put a whole
truffle cooked in white wine. Serve a sauce supreme in a sauce
bowl.

No. 140. Dindo Arrosto alla Milanese (Roast Turkey)

Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear,
butter, Marsala, salt, rosemary, bacon, carrot, onion, turnip,
garlic.

Blanch for seven or eight minutes three prunes, quarter of a pound
of sausage meat, three tablespoonsful of chestnut puree, two small
slices of bacon, half a cooked pear, and saute them in butter; chop
up the liver and gizzard of the turkey, mix them with the other
ingredients, and add half a glass of Marsala; use this as a
stuffing for the turkey, and first braize it for three quarters of
an hour with salt, butter, a blade of rosemary, bits of fat bacon,
a carrot, a turnip, an onion, three cloves, and a clove of garlic
with a cut; then roast it before a clear fire for about twenty
minutes; put it back into the sauce till it is ready to serve.
Only leave the garlic in ten minutes.

No. 141. Tacchinotto all'Istrione (Turkey Poult)

Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water,
salt, onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or
bacon, put two bay leaves and four slices of lemon on it, and
sprinkle with a small pinch of mace, then sew it up tight in a
dishcloth, and stew it in good stock, salt, an onion, parsley, a
stick of celery, a carrot, and a pint of Chablis; cook for an hour,
take it out of the cloth, and pour a good rich sauce over it. It
is also good cold with aspic jelly.

No. 142. Fagiano alla Napoletana (Pheasant)

Ingredients: Pheasant, macaroni, gravy, butter, Parmesan,
tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni
cooked with good reduced gravy, two ounces of butter, a
tablespoonful of grated Parmesan, and a puree of tomatoes. Serve
with Neapolitan sauce (No. 12) in a sauce bowl.

No. 143. Fagiano alla Perigo (Pheasant)

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three
ounces of butter and a little salt, and with this stuff a pheasant.
Then cover it with slices of fat bacon and keep it in a cool place
till next day. A few hours before serving, roast the pheasant and
baste it well with melted butter and a wine-glass of Madeira or
Marsala. Make a crouton of fried bread the shape of your dish, and
over this put a Layer of forcemeat of fowl and a number of small
fowl quenelles; cover them with buttered paper, then put the dish
in the oven for a few minutes so as to settle the forcemeat. When
the pheasant is cooked, place it on the crouton and garnish it with
slices of truffle which have been previously cooked in Madeira, and
serve with a Perigord sauce.

No. 144. Anitra Selvatica (Wild Duck)

Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy,
turnips, carrots, parsley, mushrooms.

Cut a wild duck into quarters and put it into a stewpan with two
fowls' livers cut up and fried in butter. When the pieces of duck
are coloured on both sides, pour off the butter, and in its place
pour a glass of Marsala, a cup of stock, and a cup of Espagnole
sauce (No.1), and cook gently for ten minutes. In the meantime
shape and blanch six young turnips and as many young carrots, put
them into a stewpan, and on the top of them put the pieces of wild
duck, liver, &c. Pass the liquor through a sieve and pour it over
the wild duck, add a bunch of parsley and other herbs and five
little mushrooms cut up, and cook on a slow fire for half an hour.
Skim the sauce, pass it through a sieve and add a pinch of sugar.
Put the pieces of wild duck in an entree dish, add the vegetables,
&c., pour the sauce over and serve.

No. 145. Perniciotti alla Gastalda (Partridges)

Ingredients: Partridges, cauliflower, bacon, sausage, fowls'
livers, carrots, onions herbs, stock, gravy, butter, Madeira.

Cut a cauliflower into quarters, blanch for a few minutes, drain,
and put it into a saucepan with some bits of bacon. Let it drain
on paper till dry, then arrange the bits in a circle in a deep
stewpan, and in the centre put a small bit of sausage, the livers
of the partridges, a fowl's liver cut up, a carrot, an onion, and a
bunch of herbs. Cover about three-quarters high with good stock
and gravy, put butter on the top and boil gently for an hour; then
take out the sausage, replace it by two or three partridges, and
simmer for three-quarters of an hour. In the meantime cut a
sausage in thin slices and line a mould with it. When the birds
are cooked, take them out, drain and cut them up, and fill the
mould with alternate layers of partridge and cauliflower, and steam
for half an hour. Five minutes before serving turn the mould over
on a plate, but do not take it off, so as to let all the grease
drain off. Cut up the fowls' and partridges' livers, make them
into scallops and glaze them. Wipe off all the grease round the
mould; take it off, garnish the dish with the scallops of liver and
serve hot with an Espagnole sauce (No. 1) reduced, and add a glass
of Madeira or Marsala, and a glass of essence of game to it. This
is an excellent way of cooking an old partridge or pheasant.

No. 146. Beccaccini alla Diplomatica (Snipe)

Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.

Truss fourteen snipe and cook them in a mirepoix made with plenty
of ham, fat bacon, herbs, and a wine glass of Marsala. When they
are cooked pour off the sauce, skim off the grease and reduce it.
Take the two smallest snipe and make a forcemeat of them by
pounding them in a mortar with the livers of all the snipe, then
dilute this with reduced Espagnole sauce (No. 1) and add it to the
first sauce. Cut twelve croutons of bread just large enough to
hold a snipe each, and fry them in butter. Add some chopped herbs
and truffles to the forcemeat, spread it on the croutons, and on
each place a snipe and cover it with a bit of fat bacon and
buttered paper. Put them in a moderate oven for a few minutes,
arrange them on a dish, and pour some of their own sauce over them.
Garnish the spaces between the croutons with white cocks' combs,
mushrooms, and truffles. The truffles should be scooped out and
filled with a little stuffing of sweetbread, tongue, and truffles
mixed with a little of the sauce of the snipe. Serve the rest of
the sauce in a sauce-boat.

No. 147. Piccioni alla minute (Pigeons)

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.

Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt. Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.

No. 148. Piccioni in Ripieno (Stuffed Pigeons)

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig
of parsley, and add salt and pepper. Put this stuffing into two
pigeons, tie larding bacon over them, and put them into a stewpan
with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little
more sauce, and pour it over the pigeons.

No. 149. Lepre in istufato (Stewed Hare)

Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham,
salt, Chablis, stock, mushrooms, spice, tomatoes.

Put into a stewpan three ounces of butter, an onion cut up, a clove
of garlic with a cut across it, a sprig of marjoram, and a little
cut-up ham. Fry these slightly, put the hare cut up into the same
stewpan, and let it get brown. Then pour a glass of Chablis and a
glass of stock over it; add a little tomato sauce or a mashed-up
tomato, a pinch of spice, and a few mushrooms; take out the garlic
and let the rest stew gently for an hour or more. Keep the cover
on the stewpan, but stir the stew occasionally.

No. 150. Lepre Agro-dolce (Hare)

Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.

Cut up a hare and wash the pieces in vinegar, then cook them in
butter, chopped onion, some bits of ham stock and a little salt.
Half fill a wine-glass with sugar and add vinegar until the glass
is three-quarters full mix the vinegar and sugar well together, and
when the hare is browned all over and nearly cooked, pour the
vinegar over it and add a dessert spoonful of grated chocolate a
few shredded almonds and stoned raisins. Mix all well together and
cook for a few minutes more. This is a favourite Roman dish.

No. 151. Coniglio alla Provenzale (Rabbit)

Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion,
spice, mushrooms.

Cut up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they are coloured all over. Then pour a glass of
Chablis over them, add some chopped parsley, half an onion, three
mushrooms, salt, and a cup of good stock. Cover the stewpan and
cook on a moderate fire for about three-quarters of an hour.
Should the stew act too dry, add a spoonful of stock occasionally.

No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay
leaf, onions.

Make a stuffing of pig's fry (previously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf. With
this stuff a rabbit well and braize it for half an hour, then
roast it before a brisk fire and baste it well with good gravy.
If you like, put in a clove of garlic with one cut whilst it is
being braized, but only leave it in for five minutes. Serve with
ham sauce (Salsa di prosciutto, No. 7.) A fowl may be cooked in
this way.

No. 153. Coniglio in salsa Piccante (Rabbit)

Ingredients: Rabbit, butter, flour, celery, parsley, onion,
carrot, mushrooms, cloves, spices, Burgundy, stock, capers,
anchovies.

Cut up a rabbit, wipe the pieces well on a dishcloth, flour them
over and put them into a frying-pan with two ounces of butter and
fry for about ten minutes. Then add half a stick of celery,
parsley, an onion, half a carrot, and three mushrooms, all cut up,
three cloves, a pinch of spice and salt, a glass of Burgundy, and
the same quantity of stock; cover the stewpan and cook for half an
hour, then put the pieces of rabbit into another stewpan and pass
the liquor through a sieve; press it well with a wooden spoon, so
as to get as much through as possible, pour this over the rabbit
and add four capers and an anchovy in brine pounded in a mortar,
mix all well together, let it simmer for a few minutes, then serve
hot with a garnish of croutons fried in butter.

Vegetables

No. 154. Asparagi alla salsa Suprema (Asparagus)

Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No.
16) gravy, lemon, Parmesan.

Cut some asparagus into pieces about an inch long and cook them in
boiling water with salt, then drain and put them into a saute pan
with one and a half ounce of melted butter and sautez for a few
minutes, but first add salt, a pinch of nutmeg, and a dust of
grated cheese. Pour a little supreme sauce over them, and at the
last add a little gravy, one ounce of fresh butter, and a squeeze
of lemon juice.

No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)

Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel
sauce, Parmesan, croutons.

Take off the outside leaves of half a pound of Brussels sprouts,
wash and boil them in salted water. Let them get cool, drain, and
put them in a pie-dish with two ounces of fresh butter, a quarter
pint of very good stock, a little pepper, and a dust of grated
Parmesan. When they are well glazed over, pour off the sauce,
season with three tablespoonsful of boiling Bechamel sauce (No. 3),
and serve with croutons fried in butter.

No. 156. Barbabietola alla Parmigiana (Beetroot)

Ingredients: Beetroot, white sauce, Parmesan, Cheddar.

Boil a beetroot till it is quite tender, peel it, cut into slices,
put it in a fireproof dish, and cover it with a thick white sauce.
Strew a little grated Parmesan and Cheddar over it. Put it in the
oven for a few minutes, and serve very hot in the dish.

No. 157. Fave alla Savoiarda (Beans)

Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.

Boil one pound of broad beans in salt and water, skin and cook them
in a saucepan with a quarter pint of reduced stock and a hunch of
herbs. Drain them, take out the herbs, and season with two glasses
of Bechamel sauce (No. 3).

No. 158. Verze alla Capuccina (Cabbage)

Ingredients: Cabbage or greens, anchovies, salt, butter, parsley,
gravy, Parmesan.

Boil two cabbages in a good deal of water, and cut them into
quarters. Fry two anchovies slightly in butter and chopped
parsley, add the cabbages, and at the last three tablespoonsful of
good gravy, two tablespoonsful of grated Parmesan, salt and pepper,
and when cooked, serve.

No. 159. Cavoli fiodi alla Lionese (Cauliflower)

Ingredients: Cauliflower, butter, onions, parsley, lemon,
Espagnole sauce.

Blanch a cauliflower and boil it, but not too much. Cut up a small
onion, fry it slightly in butter and chopped parsley, and when it
is well coloured, add the cauliflower and finish cooking it, then
take it out, put it in a dish, pour a good Espagnole sauce (No. 1)
over it, and add a squeeze of lemon juice.

No. 160. Cavoli fiodi fritti (Cauliflower)

Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs,
butter.

Break up a broccoli or cauliflower into little bunches, blanch
them, and put them on the fire in a saucepan with good gravy for a
few minutes, then marinate them with lemon juice and salt, let them
get cold, egg them over, and fry in butter.

No. 161. Cauliflower alla Parmigiana

Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole,
stock.

Boil a cauliflower in salted water, then sautez it in butter, but
be careful not to cook it too much. Take it off the fire and strew
grated Parmesan and Cheddar over it then put in a fireproof dish
and add a good spoonful of stock and one of Espagnole (No. 1), and
put it in the oven for ten minutes.

No. 162. Cavoli Fiori Ripieni

Ingredients: Cauliflower, butter, stock, forcemeat of fowl,
tongue, truffles, mushrooms, parsley, Espagnole, eggs.

Break up a cauliflower into separate little bunches, blanch them,
and put them in butter, and a quarter pint of reduced stock. Make
a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and
parsley, all cut up small and mixed with butter. With this mask
the pieces of cauliflower, egg and breadcrumb them, fry like
croquettes, and serve with a good Espagnole sauce (No. 1).

No. 163. Sedani alla Parmigiana (Celery)

Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan,
butter, gravy.

Cut all the green off a head of celery, trim the rest. Cut it into
pieces about four inches long, blanch and braize them in good
stock, ham, salt, and pepper. When cooked, drain and arrange them
on a dish, sprinkle with grated Parmesan and Cheddar, and add one
and a half ounce of butter, then put them in the oven till they
have taken a good colour, pour a little good gravy over them and
serve.

No. 164. Sedani fritti all'Italiana (Celery)

Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.

Prepare a head of celery as above, and cut it up into equal pieces.
Blanch and braize as above, and when cold egg and breadcrumb and
sautez in butter. Serve with tomato sauce.

No. 165. Cetriuoli alla Parmigiana (Cucumber)

Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.

Cut a cucumber into slices about half an inch thick, boil for five
minutes in salted water, drain in a sieve, and fry slightly in
melted butter, then strew a little grated Parmesan over it, and add
a good thick gravy, put it into the oven for ten minutes to brown,
and serve as hot as possible.

No. 166. Cetriuoli alla Borghese (Cucumber)

Ingredients: Cucumber, cream, salt, Bechamel sauce, butter,
Parmesan, cayenne pepper.

Cook a cucumber as in No. 165, braize it for five minutes, add to
it a good rich Bechamel (No. 3), mixed with cream and grated
Parmesan Spread this well over the cucumber, and put it into the
oven for ten minutes keeping the rounds of cucumber separate, so as
to arrange them in a circle on a very hot dish. Care should be
taken not to cook the cucumber too long, or it will break in pieces
and spoil the look of the dish.

No. 167. Carote al sughillo (Carrots)

Ingredients: Carrots, stock, butter, sausage, pepper.

Boil some young carrots in stock, slice them up, and put them in a
stewpan with a sausage cut up; cook for quarter of an hour on a
slow fire, then stir up the fire, and when the carrots and sausage
are a good colour add a good Espagnole sauce (No. 1), and serve.

No. 168. Carote e piselli alla panna (Carrots and Peas)

Ingredients: Young carrots, peas, cream, salt.

Half cook equal quantities of peas and young carrots (the carrots
should be cut in dice, and will require a little longer cooking),
then put them together in a stewpan with three or four
tablespoonsful of cream, and cook till quite tender. Serve hot.

No. 169. Verze alla Certosine (Cabbage)

Ingredients: Cabbage, butter, salt, leeks or shallots, sardines,
cheese.

Any vegetable may be cooked in the following simple manner: Boil
them well, then slightly fry a little bit of leek or shallot and a
sardine in butter; drain the vegetables, put them in the butter,
and cook gently so that they may absorb all the flavour, and at the
last add a dust of grated cheese and a tiny pinch of spice.

No. 170. Lattughe al sugo (Lettuce)

Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of
bread, gravy.

Take off the outside leaves of a lettuce, blanch and drain them
well. Put on each leaf a mixture of grated Parmesan, salt, little
bits of chopped bacon or ham, add a little good stock, cover over
with buttered paper, and cook in a hot oven for five minutes. Then
drain off the stock and roll up each leaf with the bacon, &c., put
them on croutons of fried bread and pour some good thick gravy over
them.

No. 171 Lattughe farcite alla Genovese (Lettuce)

Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole
sauce.

Prepare a lettuce as above, and spread on each leaf a spoonful of
forcemeat of fowl or veal, add a little cooked ham chopped up, roll
up the leaves, and cook as above. Drain them on a cloth, arrange
them neatly on a dish, and pour some good Espagnole sauce (No. 1)
over them.

No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)

Ingredients: Mushrooms, bread, stock, garlic, parsley, salt,
Parmesan, butter, eggs, cream.

Choose a dozen good fresh mushrooms, take off the stalks and put
the tops into a saucepan with a little butter. See that they lie
bottom upwards. Then cut up and mix together half the stalks of
the mushrooms, a little bread crumb soaked in gravy, the merest
scrap of garlic and a little chopped parsley. Put this into a
separate saucepan and add to it two eggs, half a gill of cream,
salt, and two tablespoonsful of grated Parmesan. Mix well so as to
get a smooth paste and fill in the cavities of the mushrooms with
it. Then add a little more butter, strew some bread crumbs over
each mushroom, and cook in the oven for ten to fifteen minutes.

No. 173. Verdure miste (Macedoine of Vegetables)

Ingredients: Cauliflower, carrots, celery, spinach, butter, cream,
pepper, Parmesan.

Boil some carrots, cauliflower, spinach, and celery (all cut up) in
water. Then put them in layers in a buttered china mould, and
between each layer add a little cream, pepper, and a little grated
Parmesan and Cheddar. Fill the mould in this manner, and put it in
the oven for half an hour, so that the vegetables may cook without
adhering to the mould. Turn out and serve.

No. 174. Patate alla crema (Potatoes in cream)

Ingredients: Potatoes, butter, Parmesan, white stock, cream,
pepper, salt.

Boil two pounds of potatoes in salted water for a quarter of an
hour, peel and cut them into slices about the size of a penny, then
arrange them in layers in a very deep fireproof dish (with a lid),
and on each layer pour a little melted butter, a little good white
stock and a dust of grated Parmesan. Reduce a pint and a half of
cream to half its quantity, add a little pepper, and pour it over
the potatoes. Put the dish in the oven for twenty minutes. Serve
as hot as possible.

No. 175. Cestelline di patate alla giardiniera (Potatoes)

Ingredients: Potatoes, white stock, salt, butter, peas, asparagus,
sprouts, beans, &c.

Choose some big sound potatoes, cut them in half and scoop out a
little of the centre so as to form a cavity, blanch them in salted
water and cook for a quarter of an hour in good white stock and a
little butter. Then fill in the cavities with a macedoine of
cooked vegetables and add a little cream to each.

No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)

Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.

Peel three or four raw potatoes, cut them in slices about the size
of a five-shilling piece, then put them into a stewpan with two
ounces of melted butter, and cook them gently until they are a good
colour, add salt, drain off the butter, then glaze them by adding
half a glass of good stock. Arrange them on a dish, pour some good
tomato sauce over them, and add a little butter and a squeeze of
lemon juice.

No. 177. Spinaci alla Milanese (Spinach)

Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour,
stock.

Wash three pounds of spinach at least six times, boil it in a pint
of water, then mince it up very fine, pass it through a hair-sieve,
and put it in a saucepan with one and a half ounces of butter, add
a cupful of reduced Velute sauce (No. 2) with cream, salt, and
pepper, add a dessert-spoonful of flour and butter mixed, and boil
until the spinach is firm enough to make into a shape, garnish with
hardboiled eggs cut into quarters, and pour a good Espagnole sauce
(No. 1) round the dish.

No. 178. Insalata di patate (Potato salad)

Ingredients: New potatoes, oil, white vinegar, onions, parsley,
tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar,
watercress, cucumber, truffles.

Steam as many new potatoes as you require until they are well
cooked, let them get cold, cut them into slices and pour three
teaspoonsful of salad oil and one of white vinegar over them. Then
rub a salad bowl with onion, put in a layer of the potato slices,
and sprinkle with chopped parsley, tarragon, chervil, and celery,
then another layer of potatoes until you have used all the
potatoes; cover them with whipped cream seasoned with salt, pepper,
and a little tarragon vinegar, and garnish the top with watercress,
a few thin slices of truffle cooked in white wine, and some slices
of cooked cucumber.

No. 179. Insalata alla Navarino (Salad)

Ingredients: Peas, bean onions, potatoes, tarragon, chives,
parsley, tomatoes, anchovies, oil, vinegar, ham.

Mix a tablespoonful of chopped parsley, a teaspoonful of chopped
onion, a teaspoonful of tarragon and chopped chives with half a
gill of oil and half a gill of vinegar. Put this into a salad bowl
with all sorts of cooked vegetables: peas, haricot beans, small
onions, and potatoes cut up, and mix them w ell but gently, so as
not to break the vegetables. Then add two or three anchovies in
oil, and on the top place three or four ripe tomatoes cut in
slices. A little cooked smoked ham cut in dice added to this
salad is a great improvement.

No. 180. Insalata di pomidoro (Tomato Salad)

Ingredients: Tomatoes, mayonnaise, shallot, horseradish, gherkin,
anchovies, fish, cucumber, lettuce, chervil, tarragon, eggs.

Mix the following ingredients: two anchovies in oil boned and
minced, a gill of mayonnaise sauce, a little grated horseradish,
very little chopped shallot, a little cold salmon or trout, and a
small gherkin chopped. With this mixture stuff some ripe tomatoes.
Then make a good salad of endive or lettuce, a teaspoonful of
chopped tarragon and chervil, season it with oil, vinegar, salt,
and pepper (the proportions should be three of oil to one of
vinegar), put a layer of slices of cucumber in the salad, place the
tomatoes on the top of these, and decorate them with hard-boiled
eggs passed through a wire sieve.

No. 181. Tartufi alla Dino (Truffles)

Ingredients: Truffles, fowl forcemeat, champagne.

Allow one truffle for each person, scoop out the inside, chop it up
fine and mix with a good forcemeat of fowl. With this fill up the
truffles, place a thin layer of truffle on the top of each, and
cook them in champagne in a stewpan for about half an hour. Then
take them out, make a rich sauce, to which add the champagne you
have used and some of the chopped truffle, put the truffles in this
sauce and keep hot for ten minutes. Serve in paper souffle cases.

Macaroni, Rice, Polenta, and Other Italian Pastes*

*Italian pastes of the best quality can be obtained at Cosenza's,
Wigmore Street, NW. For the following dishes, tagliarelle and
spaghetti are recommended.

No. 182. Macaroni with Tomatoes

Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper,
salt.

Fry half an onion slightly in butter, and as soon as it is coloured
add a puree of two big cooked tomatoes. Then boil quarter of a
pound of macaroni separately, drain it and put it in a deep
fireproof dish, add the tomato puree and three tablespoonsful of
grated Parmesan and Cheddar mixed, and cook gently for a quarter of
an hour before serving. This dish may be made with vermicelli,
spaghetti, or any other Italian paste.

No. 183. Macaroni alla Casalinga

Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg.

Cut up a quarter pound of macaroni in small pieces and put it in
boiling salted water. When sufficiently cooked, drain and put it
into a saucepan with two ounces of butter, add good gravy or stock,
three tablespoonsful of grated Parmesan and Cheddar mixed, and a
tiny pinch of nutmeg. Stir over a brisk fire, and serve very hot.

No. 184. Macaroni al Sughillo

Ingredients: Macaroni, stock, tomatoes, sausage, cheese.

Half cook four ounces of macaroni, drain it and put it in layers in
a fireproof dish, and gradually add good beef gravy, four
tablespoonsful of tomato puree, and thin slices of sausage.
Sprinkle with grated Parmesan and Cheddar, and cook for about
twenty minutes. Before serving pass the salamander over the top to
brown the macaroni.

No. 185. Macaroni alla Livornese

Ingredients: Macaroni, mushrooms, tomatoes, Parmesan, butter,
pepper, salt, milk.

Boil about four ounces of macaroni, and stew four or five mushrooms
in milk with pepper and salt. Put a layer of the macaroni in a
buttered fireproof dish, then a layer of tomato puree, then a layer
of the mushrooms and another layer of macaroni. Dust it all over
with grated Parmesan and Cheddar, put it in the oven for half an
hour, and serve very hot.

No. 186. Tagliarelle and Lobster

Ingredients: Tagliarelle, lobster, cheese, butter.

Boil half a pound of tagliarelle, and cut up a quarter of a pound
of lobster. Butter a fireproof dish, and strew it well with grated
Parmesan and Cheddar mixed, then put in the tagliarelle and lobster
in layers, and between each layer add a little butter. Strew
grated cheese over the top, put it in the oven for twenty minutes,
and brown the top with a salamander.

No. 187. Polenta

Polenta is made of ground Indian-corn, and may be used either as a
separate dish or as a garnish for roast meat, pigeons, fowl, &c.
It is made like porridge; gradually drop the meal with one hand
into boiling stock or water, and stir continually with a wooden
spoon with the other hand. In about a quarter of an hour it will
be quite thick and smooth, then add a little butter and grated
Parmesan, and one egg beaten up. Let it get cold, then put it in
layers in a baking-dish, add a little butter to each layer,
sprinkle with plenty of Parmesan, and bake it for about an hour in
a slow oven. Serve hot.

No. 188. Polenta Pasticciata

Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.

Prepare a good polenta as above, put it in layers in a fireproof
dish, and add by degrees one and a half ounces of melted butter,
two cooked mushrooms cut up, and two tablespoonsful of grated
cheese. (If you like, you may add a good-sized tomato mashed up.)
Put the dish in the oven, and before serving brown it over with
salamander.

No. 189. Battuffoli

Ingredients: Polenta, onion, butter, salt, stock, Parmesan.

Make a somewhat firm polenta (No. 187) with half a pound of ground
maize and a pint and a half of salted water, add a small onion cut
up and fried in butter, and stir the polenta until it is
sufficiently cooked. Then take it off the fire and arrange it by
spoonsful in a large fireproof dish, and give each spoonful the
shape and size of an egg. Place them one against the other, and
when the first layer is done, pour over it some very good gravy or
stock, and plenty of grated Parmesan. Arrange it thus layer by
layer. Put it into the oven for twenty minutes, and serve very
hot.

No. 190. Risotto all'Italiana

Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.

Fry a small onion slightly in butter, then add half a pint of very
good stock. Boil four ounces of rice, but do not let it get pulpy,
add it to the above with three medium-sized tomatoes in a puree.
Mix it all up well, add more stock, and two tablespoonsful of
grated Parmesan and Cheddar mixed, and serve hot.

No. 191. Risotto alla Genovese

Ingredients: Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.

Cut up a small onion and fry it slightly in butter with some
chopped parsley, add to this a little veal, also chopped up, and a
little suet. Cook for ten minutes and then add two ounces of rice
to it. Mix all with a wooden spoon, and after a few minutes begin
to add boiling stock gradually; stir with the spoon, so that the
rice whilst cooking may absorb the stock; when it is half cooked
add a few spoonsful of good gravy and a sweetbread or sheep's
brains (previously scalded and cut up in pieces), and, if you like,
a little powdered saffron dissolved in a spoonful of stock and
three tablespoonsful of grated Parmesan and Cheddar mixed. Stir
well until the rice is quite cooked, but take care not to get it
into a pulp.

No. 192. Risotto alla Spagnuola

Ingredients: Rice, pork, ham, onions, tomatoes, butter, stock,
vegetables, Parmesan.

Put a small bit of onion and an ounce of butter into a saucepan,
add half a pound of tomatoes cut up and fry for a few minutes.
Then put in some bits of loin of pork cut into dice and some bits
of lean ham. After a time add four ounces of rice and good stock,
and as soon as it begins to boil put on the cover and put the
saucepan on a moderate fire. When the rice is half cooked add any
sort of vegetable, by preference peas, asparagus cut up, beans, and
cucumber cut up, cook for another quarter of an hour, and serve
with grated Parmesan and Cheddar mixed and good gravy.

No. 193. Risotto alla Capuccina

Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue,
butter.

Make a good risotto, and when cooked put it into a fireproof dish.
When cold cut into shapes with a dariole mould and fry for a few
minutes in butter, then turn the darioles out, scoop out a little
of each and fill it with eggs beaten up, cover each with a slice of
truffle and garnish with a little chopped tongue. Put them in the
oven for ten minutes.

No. 194. Risotto alla Parigina

Ingredients: Risotto (No. 190), game, sauce, butter.

Make a good risotto, and when cooked pour it into a fireproof dish,
let it get cold, and then cut it out with a dariole mould, or else
form it into little balls about the size of a pigeon's egg. Fry
these in butter and serve with a rich game sauce poured over them.

No. 195. Ravioli

Ingredients: Flour, eggs, butter, salt, forcemeat, Parmesan, gravy
or stock.

Make a paste with a quarter pound of flour, the yolk of two eggs, a
little salt and two ounces of butter. Knead this into a firm
smooth paste and wrap it up in a damp cloth for half an hour, then
roll it out as thin as possible, moisten it with a paste-brush
dipped in water, and cut it into circular pieces about three inches
in diameter. On each piece put about a teaspoonful of forcemeat of
fowl, game, or fish mixed with a little grated Parmesan and the
yolks of one or two eggs. Fold the paste over the forcemeat and
pinch the edges together, so as to give them the shape of little
puffs; let them dry in the larder, then blanch by boiling them in
stock for quarter of an hour and drain them in a napkin. Butter a
fireproof dish, put in a layer of the ravioli, powder them over
with grated Parmesan, then another layer of ravioli and more
Parmesan. Then add enough very good gravy to cover them, put the
dish in the oven for about twenty-five minutes, and serve in the
dish.

No. 196. Ravioli alla Fiorentina

Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg,
spices, salt, flour, gravy.

Wash a beetroot and boil it, and when it is sufficiently cooked
throw it into cold water for a few minutes, then drain it, chop it
up and add to it four eggs, one ounce of grated Parmesan, one ounce
of grated Cheddar, two and a half ounces of boiled cream or milk, a
small pinch of nutmeg and a little salt. Mix all well together
into a smooth firm paste, then roll into balls about the size of a
walnut, flour them over well, let them dry for half an hour, then
drop them very carefully one by one into boiling stock and when
they float on the top take them out with a perforated ladle, put
them in a deep dish, dust them over with Parmesan and pour good
meat or game gravy over them.

No. 197. Gnocchi alla Romana

Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk,
cream.

Boil half a pint of milk in a saucepan, then add two ounces of
butter, four ounces of semolina, two tablespoonsful of grated
Parmesan, the yolks of three eggs, and a tiny pinch of nutmeg. Mix
all well together, then let it cool, and spread out the paste so
that it is about the thickness of a finger. Put a little butter
and grated Parmesan and two tablespoonsful of cream in a fireproof
dish, cut out the semolina paste with a small dariole mould and put
it in the dish. Dust a little more Parmesan over it, put it in the
oven for five minutes and serve in the dish.

No. 198. Gnocchi alla Lombarda

Ingredients: Potatoes, flour, salt, Parmesan and Gruyere cheese,
butter, milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve,
mix in two tablespoonsful of flour, an egg beaten up, and enough
milk to form a rather firm paste; stir until it is quite smooth.
Roll it into the shape of a German sausage, cut it into rounds
about three quarters of an inch thick, and put it into the larder
to dry for about half an hour. Then drop the gnocchi one by one
into boiling salted water and boil for ten minutes. Take them out
with a slice, and put them in a well-buttered fireproof dish, add
butter between each layer, and strew plenty of grated Parmesan and
Cheddar over them. Put them in the oven for ten minutes, brown the
top with a salamander, and serve very hot.

No. 199. Frittata di Riso (Savoury Rice Pancake)

Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan.

Boil quarter of a pound of rice in milk until it is quite soft and
pulpy, drain off the milk and add to the rice an ounce of butter,
two tablespoonsful of grated Parmesan, and a pinch of cinnamon, and
when it has got rather cold, the yolks of four eggs beaten up. Mix
all well together, and with this make a pancake with butter in a
frying pan.

Omelettes And Other Egg Dishes

No. 200. Uova al Tartufi (Eggs with Truffles)

Ingredients: Eggs, butter, cream, truffles, Velute sauce,
croutons.

Beat up six eggs, pass them through a sieve, and put them into a
saucepan with two ounces of butter and two tablespoonsful of cream.
Put the saucepan in a bain-marie, and stir so that the eggs may not
adhere. Sautez some slices of truffle in butter, cover them with
Velute sauce (No. 2) and a glass of Marsala, and add them to the
eggs. Serve very hot with fried and glazed croutons. Instead of
truffles you can use asparagus tips, peas, or cooked ham.

No. 201. Uova al Pomidoro (Eggs and Tomatoes)

Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.

Cut up three or four tomatoes, and put them into a stewpan with a
piece of butter the size of a walnut and a clove of garlic with a
cut in it. Put the lid on the stewpan and cook till quite soft,
then take out the garlic, strain the tomatoes through a fine
strainer into a bain-marie, beat up two eggs and add them to the
tomatoes, and stir till quite thick, then put in two tablespoonsful
of grated cheese, and serve on toast.

No. 202. Uova ripiene (Canapes of Egg)

Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley,
mushrooms, Bechamel and Espagnole sauce, stock.

Boil as many eggs as you want hard, and cut them in half
lengthwise; take out the yolks and mix them with some fresh butter,
salt, pepper, very little nutmeg, grated cheese, a little chopped
parsley, and cooked mushrooms also chopped. Then mix two
tablespoonsful of good Bechamel sauce (No. 3) with the raw yolk of
one or two eggs and add it to the rest. Put all in a saucepan with
an ounce of butter and good stock, then fill up the white halves
with the mixture, giving them a good shape; heat them in a bain-
marie, and serve with a very good clear Espagnole sauce (No. 1).

No. 203. Uova alla Fiorentina (Eggs)

Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper,
curds.

Boil as many eggs as you require hard, then cut them in half and
take out the yolks and pound them in a mortar with equal quantities
of butter and curds, a tablespoonful of grated Parmesan, salt and
pepper. Put this in a saucepan and add the yolks of eight eggs and
the white of one (this is for twelve people), mix all well together
and reduce a little. With this mixture fill the hard whites of the
eggs and spread the rest of the sauce on the bottom of the dish,
and on this place the whites. Then in another saucepan mix half a
gill of cream and an ounce of butter, a dessert-spoonful of flour,
salt, and pepper; let this boil for a minute, and then glaze over
the eggs in the dish with it, and on the top of each egg put a
little bit of butter, and over all a powdering of grated cheese.
Put this in the oven, pass the salamander over the top, and when
the cheese is coloured serve at once.

No. 204. Uova in fili (Egg Canapes)

Ingredients: Eggs, butter, mushrooms, onions, flour, white wine,
fish or meat stock, salt, pepper, croutons of bread.

Put into a saucepan two ounces of butter, three large fresh
mushrooms cut into slices, and an onion cut up, fry them slightly,
and when the onion begins to colour add a spoonful of flour, a
quarter of a glass of Chablis, salt and pepper, and occasionally
add a spoonful of either fish or meat stock. Let this simmer for
half an hour, so as to reduce it to a thick sauce. Then boil as
many eggs as you want hard; take out the yolks, but keep them
whole. Cut up the whites into slices, and add them to the above
sauce, pour the sauce into a dish, and on the top of it place the
whole yolks of egg, each on a crouton of bread.

No. 205. Frittata di funghi (Mushroom Omelette)

Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan,
marjoram, garlic.

Clean four or five mushrooms, cut them up, and put them into a
frying-pan with one and a half ounces of butter, a clove of garlic
with two cuts in it, and a little salt; fry them lightly till the
mushrooms are nearly cooked, and then take out the garlic. In the
meantime beat up separately the yolks and the whites of two or
three eggs, add a little crumb of bread soaked in water, a
tablespoonful of grated Parmesan, and two leaves of marjoram; go on
beating all up until the crumb of bread has become entirely
absorbed by the eggs, then pour this mixture into the frying-pan
with the mushrooms, mix all well together and make an omelette in
the usual way.

No. 206. Frittata con Pomidoro (Tomato Omelette)

Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.

Peel two tomatoes and take out the seeds; then mix them with an
ounce of butter, chopped marjoram, parsley, and a tiny pinch of
spice. Add three eggs beaten up (the yolks and whites separately),
and make an omelette.

No. 207. Frittata con Asparagi (Asparagus Omelette)

Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.

Blanch a dozen heads of asparagus and cook them slightly, then cut
them up and mix with two ounces of butter, bits of cut-up ham,
herbs, and a tablespoonful of grated Parmesan. Add them to three
beaten-up eggs and make an omelette.

No. 208. Frittata con erbe (Omelette with Herbs)

Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus,
marjoram, salt, pepper, butter.

Chop a little sorrel, a small bit of onion, mint, parsley,
marjoram, and fry in two ounces of butter, add some cut-up
asparagus, salt, and pepper. Then add three eggs beaten up and a
little grated cheese, and make your omelette.

No. 209. Frittata Montata (Omelette Souffle)

Ingredients: Eggs, Parmesan, pepper, parsley.

Beat up the whites of three eggs to a froth and the yolks
separately with a tablespoonful of grated Parmesan, chopped
parsley, and a little pepper. Then mix them and make a light
omelette.

No. 210. Frittata di Prosciutto (Ham Omelette)

Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.

Beat up three eggs and add to them two tablespoonsful of clotted
cream, one tablespoonful of chopped ham, one of grated Parmesan,
chopped mint and a little pepper, and make the omelette in the
usual way.

Sweets and Cakes

No. 211. Bodino of Semolina

Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas,
rum, butter, cream, or Zabajone (No. 222).

Boil one and a half pints of milk with four ounces of castor sugar,
and gradually add five ounces of semolina, boil for a quarter of an
hour more and stir continually with a wooden spoon, then take the
saucepan off the fire, and when it is cooled a little, add the
yolks of six and the whites of two eggs well beaten up, a little
grated lemon peel, three-quarters of an ounce of sultanas and two
small glasses of rum. Mix well, so as to get it very smooth, pour
it into a buttered mould and serve either hot or cold. If cold,
put whipped cream flavoured with stick vanilla round the dish; if
hot, a Zabajone (No. 222).

No. 212. Crema rappresa (Coffee Cream)

Ingredients: Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to
three-quarters of a pint of boiling cream; cover the saucepan, let
it simmer for twenty minutes, then pass through a bit of fine
muslin. In the meantime mix the yolks of ten eggs and two whole
eggs with eight ounces of castor sugar and a glass of cream; add
the coffee cream to this and pass the whole through a fine sieve
into a buttered mould. Steam in a bain-marie for rather more than
an hour, but do not let the water boil; then put the cream on ice
for about an hour, and before serving turn it out on a dish and
pour some cream flavoured with stick vanilla round it.

No. 213. Crema Montata alle Fragole (Strawberry Cream)

Ingredients: Cream, castor sugar, Maraschino, strawberries or
strawberry jam.

Put a pint of cream on ice, and after two hours whip it up. Pass
three tablespoonsful of strawberry jam through a sieve and add two
tablespoonsful of Maraschino; mix this with the cream and build it
up into a pyramid. Garnish with meringue biscuits and serve
quickly. You may use fresh strawberries when in season, but then
add castor sugar to taste.

No. 214. Croccante di Mandorle (Cream Nougat)

Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,
pistachios, preserved fruits.

Blanch half a pound of almonds, cut them into shreds and dry them
in a slow oven until they are a light brown colour; then put a
quarter pound of lump sugar into a saucepan and caramel it lightly;
stir well with a wooden spoon. When the sugar is dissolved, throw
the hot almonds into it and also a little lemon juice. Take the
saucepan off the fire and mix the almonds with the sugar, pour it
into a buttered mould and press it against the sides of the mould
with a lemon, but remember that the casing of sugar must be very
thin. (You may, if you like, spread out the mixture on a flat dish
and line the mould with your hands, but the sugar must be kept
hot.) Then take it out of the mould and decorate it with castor
sugar, pistacchio nuts, and preserved fruits. Fill this case with
whipped cream and preserved fruits or fresh strawberries.

No. 215. Crema tartara alla Caramella (Caramel Cream)

Ingredients: Cream, eggs, caramel sugar, vanilla or lemon
flavouring.

Boil a pint of cream and give it any flavour you like. When cold,
add the yolks of eight eggs and two tablespoonsful of castor sugar,
mix well and pass it through a sieve; then burn some sugar to a
caramel, line a smooth mould with it and pour the cream into it.
Boil in a bain-marie for an hour and serve hot or cold.

No. 216. Cremona Cake

Ingredients: Ground rice, ground maize, sugar, one orange, eggs,
salt, cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar,
butter, ground rice and maize (the last two together); make a light
paste with them, but only use one whole egg and the yolks of the
two others, add the scraped peel of an orange and a pinch of salt.
Roll this paste out to the thickness of a five-shilling piece,
colour it with the yolk of an egg and bake it in a cake tin in a
hot oven until it is a good colour, then take it out and cut it
into four equal circular pieces. Have ready some well-whipped
cream and flavour it with Maraschino, put a thick layer of this on
one of the rounds of pastry, then cover it with: the next round,
on which also put a layer of cream, and so on until you come to the
last round, which forms the top of the cake. Then split some
almonds and colour them in the oven, cover the top of the cake with
icing sugar flavoured with orange, and decorate the top with the
almonds and preserved cherries.

No. 217. Cake alla Tolentina

Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-
apple.

Make a medium-sized sponge-cake; when cold cut off the top and
scoop out all the middle and leave only the brown case; cover the
outside with a good coating of jam or red currant jelly, and
decorate it with some of the white of the cake cut into fancy
shapes. Soak the rest of the crumb in brandy or Maraschino and mix
it with quarter of a pint of whipped cream and bits of pineapple
cut into small dice; fill the cake with this; pile it up high in
the centre and decorate the top with the brown top cut into fancy
shapes.

No. 218. Riso all'Imperatrice

Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-
mange, Maraschino, cream.

Boil two dessert-spoonsful of rice and one of sugar in milk. When
sufficiently boiled, drain the rice and let it get cold. In the
meantime place a mould on ice, and decorate it with slices of
preserved fruit, and fix them to the mould with just enough nearly
cold dissolved isinglass to keep them in place. Also put half a
pint of blanc-mange on the ice, and stir it till it is the right
consistency, gradually add the boiled rice, half a glass of
Maraschino, some bits of pineapple cut in dice, and last of all
half a pint of whipped cream. Fill the mould with this, and when
it is sufficiently cold, turn it out and serve with a garnish of
glace fruits or a few brandy cherries.

No. 219. Amaretti leggieri (Almond Cakes)

Ingredients: Almonds (sweet and bitter), eggs, castor sugar.

Blanch equal quantities of sweet and bitter almonds, and dry them a
little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar. Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon's egg. Put them on a piece of stout white
paper, and bake them in a very slow oven. They should be very
light and delicate in flavour.

No. 220. Cakes alla Livornese

Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.

Pound two ounces of almonds, and mix them with the yolks of two
eggs and a spoonful of castor sugar flavoured with orange juice.
Then mix two ounces of sugar with an egg, and to this add the
almonds, a pinch of salt, and gradually strew in one and a half
ounces of potato flour. When it is all well mixed, add one ounce
of melted butter, shape the cakes and bake them in a slow oven.

No. 221. Genoese Pastry

Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon,
brandy.

Weigh four eggs, and take equal weights of castor sugar, butter,
and flour. Pound three ounces of almonds, and mix them with an
egg, melt the butter, and mix all the ingredients with a wooden
spoon in a pudding basin for ten minutes, then add a little scraped
orange or lemon peel, and a dessert-spoonful of brandy. Spread out
the paste in thin layers on a copper baking sheet, cover them with
buttered paper, and bake in a moderately hot oven.

These cakes must be cut into shapes when they are hot, as otherwise
they will break.

No. 222. Zabajone

Ingredients: Eggs, sugar, Marsala, Maraschino or other light-
coloured liqueur, sponge fingers.

Zabajone is a kind of syllabub. It is made with Marsala and
Maraschino, or Marsala and yellow Chartreuse. Reckon the
quantities as follows: for each person the yolks of three eggs,
one teaspoonful of castor sugar to each egg, and a wine-glass of
wine and liqueur mixed. Whip up the yolks of the eggs with the
sugar, then gradually add the wine. Put this in a bain-marie, and
stir until it has thickened to the consistency of a custard. Take
care, however, that it does not boil. Serve hot in custard
glasses, and hand sponge fingers with it.

No. 223. Iced Zabajone

Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick
vanilla, rum, Maraschino, butter, ice.

Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar,
and three wine- glasses of Marsala, add half a stick of vanilla, a
small bit of whole cinnamon, and the peel of half a lemon cut into
slices.

Whip this up lightly over a slow fire until it is nearly boiling
and slightly frothy; then remove it, take out the cinnamon,
vanilla, and lemon pool, and whip up the rest for a minute or two
away from the fire. Add a tablespoonful of Maraschino and one of
rum, and, if you like, a small quantity of dissolved isinglass.
Stir up the whole, pour it into a silver souffle dish, and put it
on ice. Serve with sponge cakes or iced wafers.

No. 224. Pan-forte di Siena (Sienese Hardbake)

Ingredients: Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.

Boil half a pound of honey in a copper vessel, and then add to it a
few blanched almonds and filberts cut in halves or quarters and
slightly browned, a little candied lemon peel, a dust of pepper and
powdered cinnamon and a quarter pound of grated chocolate. Mix all
well together, and gradually add a tablespoonful of corn flour end
two of ground almonds to thicken it. Then take the vessel off the
fire, spread the mixture on large wafers, and make each cake about
an inch thick. Garnish them on the top with almonds cut in half,
and dust over a little powdered sugar and cinnamon, then put them
in a very slow oven for an hour.

NEW CENTURY SAUCE * * The New Century Sauce may be bought at
Messrs. Lazenby's, Wigmore Street, W

No. 225. Fish Sauce

Add one dessert-spoonful of the sauce to a quarter pint of melted
butter sauce.

No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)

One dessert-spoonful to a quarter pint of ordinary brown or white
stock. It may be thickened by a roux made by frying two ounces of
butter with two ounces of flour.

No. 227. Sauce for Venison, Hare, &c.

Two dessert-spoonsful of New Century Sauce to half a pint of game
gravy or sauce, and a small teaspoonful of red currant jelly.

No. 228. Tomato Sauce Piquante

Fry three medium-sized tomatoes in one and a half ounce of butter.
Pass this through a sieve, then boil it up in a bain-marie till it
thickens, and add one dessertspoonful of New Century Sauce.

No. 229. Sauce for Roast Pork, Ham, &c.

Add to any ordinary white or brown sauce one dessert-spoonful of
New Century Sauce and two of port or Burgundy if the sauce is
brown, two of Chablis if white.

No. 230. For masking Cutlets, &c.

Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock. Stir in one
dessert-spoonful of New Century Sauce. Let it get cold, and it
will then be quite firm and ready for masking cutlets, &c.

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