After thinking over all of the dishes that I like—searching for the
favorite—I come right back to the old standby, Spaghetti, and am forced
to admit that it is my favorite.
You know how to cook the spaghetti itself, I’m sure, so I will just
tell you how to make the sauce that I concocted some years ago and
you’ll like it.
Get a big iron kettle and put into it a lot of fine beef cut into small
squares, some chopped bacon, dried mushrooms (the kind you get at any
little Italian store) a can of tomatoes and some sliced onions. The
dried mushrooms should be soaked for an hour or two before cooking.
Cover the materials with plenty of water and season with salt, brown
sugar, and Mexican chili powder. Cook slowly all day—the longer the
better, I find.
When you are simply famished and cannot wait any longer, ladle the
sauce onto the steaming hot spaghetti and enjoy a real meal. The sauce
is still better, in my opinion, when warmed up the second day.
* * * * *
Transcriber’s Notes:
Obvious punctuation errors repaired.
Á used frequently in place of the expected À for À LA. This is the
case for the entire table of contents and a few of the recipes. It was
retained as printed.
FINANCIÉRE was used twice and FINANCIÈRE once.
Page xi, “achitecture” changed to “architecture” (architecture of a
gastronomic)