57 chapters
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57 chapters
FOREWORD
FOREWORD
I n this world war we are learning many lessons from our Allies beside those of the battle field. The housewives of the old world have much to teach us in thrift, especially in the kitchen. Italian cooking—not that of the large hotel or restaurant, but the cucina casalinga of the little roadside hostelry and of the home where the mother, or some deft handmaid trained in the art from infancy, is priestess at the tiny charcoal stove—is at once so frugal and so delicious that we do well to study it
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BROWN STOCK Sugo di Carne
BROWN STOCK Sugo di Carne
Chop the pork and put it in the bottom of a saucepan. Next add the onion, celery and carrot chopped. Dot with butter and over this place the meat cut into small pieces. Add any trimmings from steaks, roasts or chops that may be on hand and any bits of left over cooked meat. Season with salt and the cloves. Put over the fire without stirring. When you smell the onions getting very brown turn the meat and when everything is extremely brown add a cup of water and let it cook almost dry. Repeat this
57 minute read
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VEGETABLE CHOWDER Minestrone alla Milanese
VEGETABLE CHOWDER Minestrone alla Milanese
Cut off the rind of the pork and put it into 2 quarts of water to boil. Cut off a small slice of the pork and beat it to a paste with the parsley and garlic. Add this paste to the pork and water. Slice the carrots, cut the rib out of the cabbage leaves. Add the carrots, cabbage leaves, other vegetables, seasoning and butter to the soup, and let it boil slowly for 2½ hours. The last ½ hour add 1 small handful of rice for each person. When the pork is very soft, remove and slice in little ribbons
40 minute read
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FRENCH ONION SOUP Minestra di Cipolla alla Francese
FRENCH ONION SOUP Minestra di Cipolla alla Francese
Peel the onions and slice them very thin. Fry them slowly in the fat until they are a uniform golden brown, using a kettle deep enough to hold the water afterwards. When the onions are thoroughly fried add the hot water, cover and let simmer at least three-quarters of an hour, seasoning to taste. The onions will make a clean brown liquor without the use of any meat but soup stock may be used instead of water, or beef extract or bouillon cubes may be added to the water if a meat soup is preferred
39 minute read
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PARADISE SOUP Minestra del Paradiso
PARADISE SOUP Minestra del Paradiso
Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter. Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup. This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of
48 minute read
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PEA SOUP Zuppa di Piselli
PEA SOUP Zuppa di Piselli
Chop fine or put through a meat grinder the ham, onion, carrot and celery, add the parsley chopped or clipped fine with scissors, and the bay leaf. Fry all this in the oil until it is golden brown, but not at all scorched. Add one pint of boiling water and the peas. If this cooks away add more water as needed until the peas are tender. Rub the soup through a sieve. Serve this soup garnished with croutons or toast triangles, and send a dish of grated cheese to the table with it to be added accord
30 minute read
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BEAN SOUP Zuppa di Fagiuoli
BEAN SOUP Zuppa di Fagiuoli
Soak the beans over night. Boil until tender. Many cooks put the beans to cook in cold water with a pinch of soda. When they come to a boil, pour off this water and add fresh. Chop fine the onion, garlic, parsley and celery and put them to fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add to them two cups of the broth from the beans, and the tomatoes. Let all come to a boil and pour the mixture into the kettle of beans from which some of the w
40 minute read
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QUEEN'S SOUP Zuppa Regina
QUEEN'S SOUP Zuppa Regina
Grind the meat and almonds in a meat grinder, or chop very fine. Soak the bread crumbs in the milk, and rub all these ingredients to a very smooth paste. Add the hot broth. If you wish the soup to be richer and have a more milky consistency use the yolk of an egg, which should be beaten and have a few tablespoons of the hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle. Cut the stale bread into cubes and fry in deep fat. Put th
36 minute read
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VEGETABLE SOUP Zuppa Sauté
VEGETABLE SOUP Zuppa Sauté
Many kinds of vegetables may be used for this soup, carrots, celery, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety. Select three or four kinds of vegetables. Shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables. Put them over the fire with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed the fat. Then add broth and cook until the vegetables are very tender. Fry
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SOUP WITH LITTLE HATS Cappelletti all' uso di Romagna
SOUP WITH LITTLE HATS Cappelletti all' uso di Romagna
Grind the meat very fine and make a highly seasoned mixture of it and all the other ingredients. The ground meat may be sautéed in a little butter or drippings before it is mixed with the other ingredients to improve the flavor. Cut rounds measuring about three inches in diameter from a thin sheet of paste made according to the recipe on page 20. Place a spoonful of the filling in the middle of each circle of paste. Fold over and moisten the edge of the paste with the finger dipped in water to m
41 minute read
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MILANESE RICE Risotto alla Milanese I
MILANESE RICE Risotto alla Milanese I
Chop the onion very fine, or put it through a meat grinder. Put it to cook in the butter, until it is soft and yellow. Wash the rice and add it to the onion and butter, stirring constantly so that it will not stick. Salt it and add boiling water, a little at a time, until the rice is cooked tender, yet not too soft, with each grain distinct. Dissolve the curry powder in a tablespoon of cold water and add to the rice. Take from the fire and serve very hot after mixing into it a handful of grated
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RICE WITH CHICKEN GIBLETS Risotto alla Milanese II
RICE WITH CHICKEN GIBLETS Risotto alla Milanese II
The broth for this Risotto may be made by cooking together the giblets, neck and tips of wings of a chicken which is to be roasted, or it may be made from the remnants of roast fowl. Boil the rice until it is about half done in salted water. Then let the water cook away and begin adding the broth, in such quantity that the rice will be nearly dry when it is tender. Fry the chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "soffritto." Mince the chicken
39 minute read
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RICE AND PEAS Risotto coi Piselli
RICE AND PEAS Risotto coi Piselli
Clean the rice. Chop the onion fine and fry it a golden color in the oil. Put in the rice and stir it until it has absorbed all the oil. Salt and add boiling water. Boil until the rice is tender, taking care to keep plenty of water on it until the very end when it should cook almost dry. Drain the peas and add them toward the end of the cooking. Grated cheese is a good addition to this dish....
25 minute read
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STRING BEANS WITH EGG SAUCE Fagiuolini in Salsa d'Uovo
STRING BEANS WITH EGG SAUCE Fagiuolini in Salsa d'Uovo
String the beans and parboil them in salted, boiling water. Drain, cut up into inch pieces and season with butter, salt and pepper. Beat the egg yolk in a sauce pan. Beat in the flour and lemon juice, add the stock (cold water will do) and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment so that they will absorb the flavor of the sauce but not long enough to curdle the egg....
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FRIED CELERY Sedano Fritto
FRIED CELERY Sedano Fritto
Cut the outside stalks of celery into pieces 3 to 4 inches long, and strip off the coarsest fibres. Cook in water until soft and transparent. Drain in colander. When it is as dry as possible roll each piece separately in flour, and sauté separately, not in a mass, in butter, vegetable oil or drippings, with salt and pepper. Each piece must be turned to cook on both sides. Swiss chard may be cooked in the same way. Mme. Varesi....
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BOILED CELERY Sedano per Contorno
BOILED CELERY Sedano per Contorno
Cook the outside stalks of celery, cut into small pieces, in boiling salted water for 5 minutes. Drain and sauté in a very little butter. Add a few tablespoons of brown stock and simmer until tender. Sprinkle with grated cheese if desired, before serving....
15 minute read
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BOILED CAULIFLOWER Cavolfiore in Umido
BOILED CAULIFLOWER Cavolfiore in Umido
Chop fine the onion and salt pork, and brown together, adding the butter and spices. Add enough tomato paste and boiling water to moisten the mixture thoroughly, and let it boil a few minutes. Then add the finely chopped sausage and more water as necessary to keep it boiling. Wash and quarter the cauliflower and cook it for ten minutes in boiling, slightly salted water. Drain it and add it to the sauce, and simmer slowly until tender. Be careful not to cook it so long that it gets mushy. Grated
34 minute read
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VEGETABLES ALLA NAPOLITANA Giambotto alla Napolitana
VEGETABLES ALLA NAPOLITANA Giambotto alla Napolitana
Zucchini are a kind of small squash for sale in groceries and markets of the Italian neighborhoods of our large cities. Summer or winter squash, ripe cucumber or even pumpkin make good substitutes. Chop the onion and fry in oil. The other vegetables should be in proportion to each other. For example, if there is a cupful of each of the other vegetables when they are cut up, use a cupful of tomatoes unless you wish the tomato flavor to be very pronounced. Peel and cube the potatoes, eggplant and
47 minute read
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EGGPLANT WITH TOMATO SAUCE Melanzana in Umido
EGGPLANT WITH TOMATO SAUCE Melanzana in Umido
Peel and cut up the eggplant. Salt it and let it stand for an hour or so to draw out the bitter juices. Drain and sauté in a little oil or drippings. Add tomato sauce [2] and simmer a few moments until tender....
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BAKED EGGPLANT WITH CHEESE Tortino di Melanzana alla Parmigiana
BAKED EGGPLANT WITH CHEESE Tortino di Melanzana alla Parmigiana
The eggplant should be prepared as for ordinary frying, that is, it should be peeled, sliced and the slices sprinkled with salt and left under a weighted plate for some time to extract the bitter juices. Sauté the slices in oil or lard. Line a baking dish with them. Fill the center of the dish with hard boiled eggs and cheese cut into little pieces. Add to this filling enough grated cheese and tomato sauce to flavor it to taste. Cover the top with another layer of the fried eggplant and a little
32 minute read
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POTATOES "STUFATO" Stufato di Patate
POTATOES "STUFATO" Stufato di Patate
Peel the potatoes and cut them into little pieces. Cook in boiling water for ten minutes. Take them out, drain thoroughly, and put in a saucepan, sprinkling them with flour, then adding the butter and milk. Cover the pan and let the potatoes cook slowly for a quarter of an hour or until thoroughly done. Season well with salt and pepper and a generous amount of grated cheese before serving. Signorina Irene Merlani....
23 minute read
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MOULD OF PEAS OR BEANS Sformato di Fagiuolini o Piselli
MOULD OF PEAS OR BEANS Sformato di Fagiuolini o Piselli
String the beans. Blanch them by throwing them into boiling water. As soon as the water has boiled again drain the beans and plunge them into cold water. Fry the finely chopped onion, parsley and celery in a tablespoon of oil. When the onion is a golden color add the beans and let them absorb the oil. Add just enough water to keep them from burning until the beans have simmered tender. Make a white sauce of the milk, flour and one tablespoon of oil. Beat the eggs. Let the beans and sauce cool a
46 minute read
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MOULD OF SPINACH Stampa di Spinaci
MOULD OF SPINACH Stampa di Spinaci
Make a smooth white sauce of the milk, butter and flour. Let it cook until it is thick and the flour is thoroughly cooked. Add to the sauce the spinach (drained, rinsed and chopped very fine) a few tablespoons of grated cheese, two eggs beaten, a few tablespoons of brown stock (or a bouillon cube dissolved in a little hot water) and salt. Mix thoroughly and pour into a buttered mould. Steam as a custard until it is firm. Brown stock or tomato sauce may be poured over this, but it is excellent se
39 minute read
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EGGS ALL' AURORA
EGGS ALL' AURORA
Hard boil the eggs. Make a white sauce of the flour, milk and butter. Be sure to cook it thoroughly. Add the whites of the eggs diced very fine. Pour this out on a platter and cover with the yolks forced through a sieve or potato ricer....
14 minute read
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TOMATOES WITH EGGS
TOMATOES WITH EGGS
Peel the tomatoes. Cut a slice from the top of each, and scoop out the core. Break a raw egg into each and replace the top. Put in a baking dish and bake until the eggs are set. Serve with a cream sauce or brown gravy. Corn Meal Dishes...
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CORN MEAL LOAF Pasticcio di Polenta
CORN MEAL LOAF Pasticcio di Polenta
The day before this dish is to be served, cook cornmeal very thoroughly with only enough water to make it very stiff. Turn out to cool in just the shape of the dish in which it has cooked. Next day take this same dish, butter it and sprinkle with bread crumbs. Cut the mould of cornmeal in horizontal slices about ¼ inch thick. Lay the top slice in the bottom of the dish where it fits. Dot with two or three small pieces of butter and three or four dried mushrooms which have had boiling water poure
54 minute read
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POLENTA PIE Polenta Pasticciata
POLENTA PIE Polenta Pasticciata
Make a very stiff mush of the cornmeal. Salt it well and when it is cooked spread it out to cool on a bread board in a sheet about an inch thick. Make a smooth white sauce of the milk, cornstarch and butter. Prepare the Bolognese Sauce according to its recipe. When the cornmeal is cold slice it down in half inch slices and cut into diamonds or squares. Butter a baking dish. Put in a layer of the cornmeal, sprinkle it with cheese and a few tablespoons each of the white sauce and the meat sauce. R
39 minute read
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GNOCCHI OF FARINA OR CORNMEAL Gnocchi alla Romana
GNOCCHI OF FARINA OR CORNMEAL Gnocchi alla Romana
Let the milk come to a boil, salt it and add the farina gradually, stirring constantly so it will not become lumpy. Take from the fire and add a tablespoon of butter and several tablespoons of grated cheese, also the egg slightly beaten. Mix well and spread out on a moulding board in a sheet about ¾ inch thick. When it is cold cut it in squares or diamonds. Put a layer of these on a shallow baking dish or platter that has been buttered. Sprinkle with cheese and dot with butter. Make another laye
35 minute read
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SPAGHETTI WITH ANCHOVIES
SPAGHETTI WITH ANCHOVIES
Put the anchovies into a colander and dip quickly into boiling water to loosen the skins, and remove the salt. Skin and bone them. Chop them and put over the fire in a sauce-pan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. Boil the spaghetti in water that is only slightly salted and take care not
43 minute read
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SPAGHETTI ALLA NAPOLITANA
SPAGHETTI ALLA NAPOLITANA
Grind the salt pork and try it out in a saucepan. While it is frying put the onion through the grinder. As soon as the pork begins to brown add the onion, the parsley chopped, the garlic shredded fine, and the mushrooms which have been softened by soaking in warm water. When the vegetables are very brown (great care must be taken not to burn the onion, which scorches very easily) add the meat ground coarsely or cut up in little cubes. When the meat is a good brown color, add about one pint of to
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NOODLES OR HOME MADE PASTE Tagliatelli o Pasta Fatta in Casa
NOODLES OR HOME MADE PASTE Tagliatelli o Pasta Fatta in Casa
The best and most tender paste is made simply of eggs and flour and salt. Water may be substituted for part of the eggs, for economy, or when a less rich paste is needed. Allow about a cup of flour to an egg. Put the flour on a bread board, make a hole in the middle and break in the egg. Use any extra whites that are on hand. Work it with a fork until it is firm enough to work with the hands. Knead it thoroughly, adding more flour if necessary, until you have a paste you can roll out. Roll it as
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RAVIOLI
RAVIOLI
Drain and chop the greens. Mix well with the curds, egg, a little grated cheese, salt and nutmeg. Make a paste such as that described in the recipe for Pasta fatta in Casa , page 20. Roll out this paste very thin and mark it off in two or three inch squares. Place a spoonful of the mixture on each square. Fold together diagonally. Moisten the edges with the finger dipped in cold water, to make them stick together, and press them down with the fingers or the tines of a fork. Another method is to
58 minute read
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RAVIOLI WITH MEAT Ravioli alla Genovese
RAVIOLI WITH MEAT Ravioli alla Genovese
Chop the meat and spinach fine and work to a stiff mixture with the egg. Season with cheese, nutmeg and salt to taste. Enclose in little squares of the home made paste described above, and cook and serve as in the preceding recipe for Ravioli ....
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NOODLES WITH HAM Tagliatelle col Presciutto
NOODLES WITH HAM Tagliatelle col Presciutto
Cut the ham into little pieces. Chop carrot and celery to equal the ham in quantity. Put them all on the fire with some butter. When the mixture is brown add a few tablespoons of tomato paste dissolved in a cup of hot water. Cook the noodles in water that is only slightly salted. Drain and dress with the sauce and grated cheese. The quantities to use in the sauce must be determined by the amount of noodles to be cooked. Sauces...
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BOLOGNESE SAUCE FOR MACARONI Maccheroni alla Bolognese
BOLOGNESE SAUCE FOR MACARONI Maccheroni alla Bolognese
Chop the meat and vegetables fine and put them over the fire with the butter. When the meat has browned add the flour and wet the mixture with hot water or broth, allowing it to simmer from half an hour to an hour. It is done when it is the consistency of a thick gravy. This is enough sauce for 1 lb. of macaroni or spaghetti. Dried mushrooms are a good addition to this sauce. They may be soaked, drained and chopped with other vegetables. This sauce forms the basis for the dish of scalloped cornm
32 minute read
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TOMATO SAUCE Salsa di Pomidoro
TOMATO SAUCE Salsa di Pomidoro
Pellegrino Artusi, the inimitable author of that droll yet practical manual of cooking SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL (La Scienza in Cucina e l'Arte di mangiar bene) has the following to say about tomato sauce. "There was once a good old priest in a village of the Romagna who stuck his nose into everything; in every family circle and in every domestic affair he wanted to have his finger in the pie. Aside from this he was a kindly old party and as his zeal was the source of mor
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WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER Salsa Bianca
WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER Salsa Bianca
Melt half the butter, add the flour and cook until it begins to brown. Add the water slowly, stirring meanwhile, the vinegar and the rest of the butter. Take from the fire and add the beaten egg yolk. This sauce should be smooth like a thin custard....
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PIQUANT SAUCE Salsa Piccante
PIQUANT SAUCE Salsa Piccante
Wash, skin and bone the anchovies. Chop the parsley very fine with the onion. Rub a bowl with the cut side of a clove of garlic. Put in the anchovies and rub to a paste. Add the parsley and onion, a tablespoon each of lemon juice and vinegar, ¼ cup olive oil and salt and pepper to taste. Stir the mixture until it is smooth and thick. Capers may be added by way of variety. This is delicious as a sauce for plain boiled meat or fish. Signorina Cornelia Cuniberti. Fish...
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SALMON ALLA FIORENTINA
SALMON ALLA FIORENTINA
Boil the piece of salmon for half an hour with the parsley, garlic, sage and bay leaf. Bone and roll into fillets ¾ inch thick. If the fish has boiled very tender it may be necessary to tie the fillets in shape with string or strips of cheese cloth. Dip in beaten egg, then in flour, salt and pepper. Sauté a delicate brown. Serve with oil mayonnaise. The white from the egg used in the mayonnaise may serve for dipping the fillets if only a small piece of salmon is cooked....
27 minute read
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CODFISH "STUFATO" Stufato di Baccala
CODFISH "STUFATO" Stufato di Baccala
Freshen and soak the codfish in cold water, changing the water two or three times. Heat the oil, with the parsley finely chopped. Add the tomato paste, pepper and enough water to make sufficient liquid to cover the fish. Add the fish and let it simmer over a slow fire until it is done. Signorina Irene Merlani....
18 minute read
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CODFISH CROQUETTES Cotolette di Baccala
CODFISH CROQUETTES Cotolette di Baccala
Flake the codfish and put it on the fire in cold water. When it has come to a boil remove from fire and drain. Clean the anchovies and chop them together with the codfish and parsley. Add enough hot water to the bread crumbs and butter to moisten thoroughly. Mix with the other ingredients Form into croquettes and dip into egg and crumbs and fry in deep fat. Serve with tomato sauce or simply garnish with lemon. Meats...
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FRIED CHIPPED VEAL Frittura Piccata
FRIED CHIPPED VEAL Frittura Piccata
Take any piece of veal and slice it as thin as possible in small irregular slices like chipped beef. Roll in flour, put butter in frying pan; when hot add the vinegar and stir hard. Lay in the slices of veal and sprinkle salt, pepper and chopped parsley over it. sauté first on one side, then on the other, turning each piece separately. Serve hot with its own butter and vinegar sauce poured over it. Mme. Varesi....
24 minute read
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SCALLOPED MEAT Piatto di Carne Avanzata
SCALLOPED MEAT Piatto di Carne Avanzata
Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover th
34 minute read
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MEAT SOUFFLÉ Flam di Carne Avanzata
MEAT SOUFFLÉ Flam di Carne Avanzata
Make the butter, flour and milk into a white sauce by melting the butter, cooking the flour in it until the mixture bubbles and begins to brown, then adding the milk and cooking until it is smooth. Let this cool. Brown the meat in a saucepan with a little fat or drippings, salt and pepper. Take it from the fire and add the white sauce and the eggs well beaten. Season with grated cheese, salt and pepper. Butter a mould and sprinkle it with bread crumbs, fill with the mixture and steam or bake as
33 minute read
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MEAT OMELETTE Polpettone
MEAT OMELETTE Polpettone
Chop or grind cold boiled meat and form into an oval cake after mixing it with enough slightly beaten egg and bread crumbs (soaked in hot water and seasoned with butter) to make it hold its shape. Sauté on one side in a frying pan. To turn it use a plate or cover so as not to break it. Sauté on the other side. Lift it from the pan and with the fat remaining in the pan make a gravy to pour over it, which may be enriched by the addition of a beaten egg and a dash of lemon juice just as it is taken
43 minute read
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STEW OF BEEF OR VEAL WITH MACARONI Stufato di Vitello con Maccheroni
STEW OF BEEF OR VEAL WITH MACARONI Stufato di Vitello con Maccheroni
Cut the meat into little pieces and season each piece with salt and pepper. Chop the onions very fine or put them through the meat grinder, and fry them brown in the fat. Put in the meat and let it cook until it has absorbed all the fat and is slightly browned. Add the broth or milk and let it cook over a moderate fire. As a vegetable with this stew serve macaroni boiled, drained and seasoned with tomato sauce [10] and butter....
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PIGEONS IN CORNMEAL Piccioni con Polenta
PIGEONS IN CORNMEAL Piccioni con Polenta
Make a stiff cornmeal mush, thoroughly cooked. Cut the pigeons in quarters or even smaller pieces. Brown them in butter with salt, pepper and a little chopped onion. Cover with stock, add a bit of sage and stew slowly for an hour and a half. If the birds are young less time will do. Line a round dish with the mush, hollowed out. Lay the pigeons with their sauce inside of this and serve hot....
24 minute read
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SMOTHERED CHICKEN Stufato di Pollo
SMOTHERED CHICKEN Stufato di Pollo
Cut up the chicken, rub it with the lard and brown it in the other half of the fat. Add the strained tomato, then the finely chopped onion, finally the carrot and celery cut into small pieces, and season with salt and pepper. Let it simmer slowly until perfectly tender, adding hot water enough to keep it moist, from time to time, as the strained tomato cooks away....
21 minute read
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CHICKEN ALLA CACCIATORA Pollo alla Cacciatora
CHICKEN ALLA CACCIATORA Pollo alla Cacciatora
Grind or chop the salt pork and put in a large frying pan with the onions sliced thin. Fry the onions slowly and carefully until they are golden brown. Skim them out. Cut up the chicken, sprinkle the pieces with flour, salt and pepper, and sauté in the fat which remains in the frying pan. When the chicken is brown add the tomatoes and green peppers and put back the onions. When the vegetables have cooked down to a thick gravy keep adding enough hot water to prevent their burning. Cover the pan t
39 minute read
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BOILED FOWL WITH RICE Lesso di Pollo col Riso
BOILED FOWL WITH RICE Lesso di Pollo col Riso
Cut up the fowl and boil until it is tender. Wash the rice and blanch it by letting it come to a boil and cook a few minutes in salted water. Finish cooking it in the broth from the boiled fowl. Do not cook it too long or it will be mushy. Add the broth a little at a time to be sure the rice is not too wet when it is done. Season with cheese and butter and add the egg yolk to bind it just as it is taken from the fire. Serve as a border around the fowl....
32 minute read
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STUFFING FOR ROAST CHICKEN OR TURKEY Ripieno
STUFFING FOR ROAST CHICKEN OR TURKEY Ripieno
Brown the sausages and giblets in drippings. Add a cup of boiling water and simmer until cooked. Skim them from their broth and put the bread crumbs to soak in it. Skin the sausages and chop or grind them together with the giblets, chestnuts and the mushrooms which have been washed and soaked in warm water. Mix thoroughly with the bread crumbs. Add more bread crumbs or hot water if it is not the right consistency. Double the quantity for a turkey. This dressing is very nice sliced cold. Sweets..
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CHOCOLATE PUDDING Budino di Cioccolata
CHOCOLATE PUDDING Budino di Cioccolata
Make a custard of the eggs, milk, sugar and chocolate. Cook it in a double boiler until it thickens. Take from the fire and add the finely ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mould and chill thoroughly on the ice....
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ZABAIONE
ZABAIONE
Beat the eggs, beat in the sugar, add the wine. Cook over a slow fire, beating constantly until the mixture begins to thicken. Take from the fire and continue to beat a moment so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety. It is best to cook Zabaione in a double boiler or in a dish set into a larger one of boiling water
39 minute read
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MONT BLANC Monte Bianco, Dolce di Castagne
MONT BLANC Monte Bianco, Dolce di Castagne
Boil the chestnuts for two hours and then peel off the shells and inner skins. Put them over the fire with a little milk, and mash them to a paste, adding more milk if necessary, to make them of about the consistency of mashed potatoes. Flavor with sugar and cinnamon. Pass them through a sieve or potato ricer to form a mound on the plate on which the Mont Blanc is to be served. Decorate with a generous quantity of whipped cream just before serving. Vanilla or a little wine may be used for flavor
31 minute read
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NUT CAKE
NUT CAKE
Blanch the almonds and filberts and dry them thoroughly. Grind them very fine and mix with the rice flour and two tablespoons of the sugar. Beat the eggs light and beat in the rest of the sugar. Pour the eggs into the other mixture and beat all very light. Add the melted butter and continue to beat. Pour into a buttered loaf-cake tin and bake in a moderate oven....
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PASTA MARGUERITA
PASTA MARGUERITA
Beat the egg yolks thoroughly and beat in the sugar. Then add the flour and lemon juice and beat in all ½ hour. Beat the whites of the eggs dry and fold them into the rest. Butter a mould and sprinkle with powdered sugar. Pour into the mould and bake. When it is cool turn out of the mould and sprinkle with powdered sugar....
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BIGNÉ
BIGNÉ
Boil the water and melt the butter in it. Salt it, add the flour and let it cook a little while. Cool and add the beaten eggs. Form this into 12 Bigné , (little cakes or cookies) and bake them in the oven. When they are baked split them open and fill with a custard flavored with vanilla and sprinkle them with powdered sugar. Signorina Irene Merlani....
20 minute read
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