Chapter VII: Part II: Recipes (2)

Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stewpan. On each slice of veal put half a spoonful of the following mixture: Pound some crumb of bread and mix it with a whole egg; add a little salt, some pistacchio nuts, herbs, and parsley chopped up, and a little butter. Roll up each slice of veal, cover with a sheet of buttered paper, put the cover on the stewpan and cook for three-quarters of an hour in two ounces of butter on a slow fire. Thicken the sauce with a dessert-spoonful of flour and butter fried together.

No. 88. Coste di Vitello Imboracciate (Ribs of Veal)

Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley.

Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold. When cold, egg it over and roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. A dessert-spoonful of New Century sauce mixed with quarter of a pint of good thick stock makes a good sauce. (See No. 226.)

No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.

Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce (No. 1) with a teaspoonful of vinegar and six bruised pepper corns over them. Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.

No. 90. Petto di Castrato all'Italiana (Breast of Mutton)

Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan.

Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of herbs and two onions. Serve with Italian sauce (No. 6).

No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)

Ingredients: Same as No. 90.

When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante (No. 10), or one dessert-spoonful of New Century sauce in a quarter pint of good stock or gravy.

No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a Villeroy sauce (No. 18) egg and bread-crumb, and saute them in butter. When about to serve, put them in a dish with very good clear gravy. A teaspoonful of chopped mint and a tablespoonful of chopped truffles mixed with the bread crumbs will be a great improvement.

No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)

Ingredients: Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy.

No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)

Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms.

Fry as many lamb cutlets as you require very sharply in butter, drain off the butter and replace it with some very good stock or gravy. Make a ragout of cocks' combs, bits of fowl's liver and mushrooms all cut up; add a white sauce with half a gill of cream mixed with it, and with this mask the cutlets, and saute them for fifteen minutes.

Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.

No. 95. Timballo alla Romana

Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream.

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.