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.