1. Espagnole or Brown Sauce.

2. Velute Sauce.

3. Bechamel Sauce.

4. Mirepoix Sauce (for masking).

5. Genoese Sauce.

6. Italian Sauce.

7. Ham Sauce (Salsa di Prosciutto).

8. Tarragon Sauce.

9. Tomato Sauce.

10. Tomato Sauce Piquante.

11. Mushroom Sauce.

12. Neapolitan Sauce.

13. Neapolitan Anchovy Sauce.

14. Roman Sauce (Salsa Agro-dolce).

15. Roman Sauce (another way).

16. Supreme Sauce.

17. Pasta marinate (for masking Italian Frys).

18. White Villeroy.



Soups

19. Clear Soup.

20. Zuppa Primaverile (Spring Soup).

21. Soup alla Lombarda.

22. Tuscan Soup.

23. Venetian Soup.

24. Roman Soup.

25. Soup alla Nazionale.

26. Soup alla Modanese.

27. Crotopo Soup.

28. Soup all'Imperatrice.

29. Neapolitan Soup.

30. Soup with Risotto.

31. Soup alla Canavese.

32. Soup alla Maria l'ia.

33. Zuppa d'Erbe (Lettuce Soup).

34. Zuppa Regina di Riso (Queen's soup).



Minestre

35. A Condiment for Seasoning Minestre, &c.

36. Minestra alla Casalinga.

37. Minestra of Rice and Turnips.

38. Minestra alla Capucina.

39. Minestra of Semolina.

40. Minestrone alla Milanese.

41. Minestra of Rice and Cabbage.

42. Minestra of Rice and Celery.

43. Anguilla alla Milanese (Eels).

44. Filletti di Pesce alla Villeroy (Fillets of Fish).

45. Astachi all'Italiana (Lobster).

46. Baccala alla Giardiniera (Cod).

47. Triglie alla Marinara (Mullet).

48. Mullet alla Tolosa.

49. Mullet alla Triestina.

50. Whiting alla Genovese.

51. Merluzzo in Bianco (Cod).

52. Merluzzo in Salamoia (Cod).

53. Baccala in Istufato (Haddock).

54. Naselli con Piselli (Whiting).

55. Ostriche alla Livornese (Oysters).

56. Ostriche alla Napolitana (Oysters).

57. Ostriche alla Neneziana (Oysters).

58. Pesci diversi alla Casalinga (Fish).

59. Pesce alla Genovese (Sole or Turbot).

60. Sogliole in Zimino (Sole).

61. Sogliole al tegame (Sole).

62. Sogliole alla Livornese (Sole).

63. Sogliole alla Veneziana (Sole).

64. Sogliole alla parmigiana (Sole).

65. Salmone alla Genovese (Salmon).

66. Salmone alla Perigo (Salmon).

67. Salmone alla giardiniera (Salmon).

68. Salmone alla Farnese (Salmon).

69. Salmone alla Santa Fiorentina (Salmon).

70. Salmone alla Francesca (Salmon).

71. Fillets of Salmon in Papiliotte.



Beef, Mutton, Veal, Lamb, &c.

72. Manzo alla Certosina (Fillet of Beef).

73. Stufato alla Fiorentina (Stewed Beef).

74. Coscia di Manzo al Forno (Rump Steak).

75. Polpettine alla Salsa Piccante (Beef Olives).

76. Stufato alla Milanese (Stewed Beef).

77. Manzo Marinato Arrosto (Marinated Beef).

78. Manzo con sugo di Barbabietole (Fillet of Beef).

79. Manzo in Insalata (Marinated Beef).

80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).

81. Scalopini di Rizo (Beef with Risotto).

82. Tenerumi alla Piemontese (Tendons of Veal).

83. Bragiuole di Vitello (Veal Cutlets).

84. Costolette alla Monza (Veal Cutlets).

85. Vitello alla Pellegrina (Breast of Veal).

86. Frittura Piccata al Marsala (Fillet of Veal).

87. Polpettine Distese (Veal Olives).

88. Coste di Vitello Imboracciate (Ribs of Veal).

89. Costolette di Montone alla Nizzarda (Mutton Cutlets).

90. Petto di Castrato all'Italiana (Breast of Mutton).

91. Petto di Castrato alla Salsa piccante (Breast of Mutton).

92. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).

93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).

94. Costoletto d'Agnello alla Costanza (Lamb Cutlets).



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

95. Timballo alla Romana.

96. Timballo alla Lombarda.

97. Lingua alla Visconti (Tongue).

98. Lingua di Manzo al Citriuoli (Tongue with Cucumber).

99. Lingue di Castrato alla Cuciniera (Sheep's Tongues).

100.. Lingue di Vitello all'Italiana (Calves' Tongues).

101. Porcelletto alla Corradino (Sucking Pig).

102. Porcelletto da Latte in Galantina (Sucking Pig).

103. Ateletti alla Sarda.

1O4. Ateletti alla Genovese.

105. Testa di Vitello alla Sorrentina (Calf's Head).

106. Testa di Vitello con Salsa Napoletana (Calf's head).

107. Testa di Vitello alla Pompadour (Calf's Head).

108. Testa di Vitello alla Sanseverino (Calf's Head).

109. Testa di Vitello in Frittata (Calf's Head).

110. Zampetti (Calves' Feet).

111. Bodini Marinati.

112. Animelle alla Parmegiana (Sweetbread).

113. Animelle in Cartoccio (Sweetbread).

114. Animelle all'Italiana (Sweetbread).

115. Animelle Lardellate (Sweetbread).

116. Frittura di Bottoni e di Animelle (Sweetbreads and
Mushrooms).

117. Cervello in Filiserbe (Calf's Brains).

118. Cervello alla Milanese (Calf's Brains).

119. Cervello alla Villeroy (Calf's Brains).

120. Frittuta of Cervello (Calf's Brains).

121. Cervello alla Frittata Montano (Calf's Brains).

122. Marinata di Cervello alla Villeroy (Calf's Brains).

123. Minuta alla Milanese (Lamb's Sweetbread).

124. Animelle al Sapor di Targone (Lamb's Fry).

125. Fritto Misto alla Villeroy.

126. Fritto Misto alla Piemontese.

127. Minuta di Fegatini (Ragout of Fowls' Livers).

128. Minuta alla Visconti (Chickens' Livers).

129. Croutons alla Principessa.

130. Croutons alla Romana.



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

131. Soffiato di Cappone (Fowl Souffle).

132. Pollo alla Fiorentina (Chicken).

133. Pollo ali'Oliva (Chicken).

134. Pollo alla Villereccia (Chicken).

135. Pollo alla Cacciatora (Chicken).

136. Pollastro alla Lorenese (Fowl).

137. Pollastro in Fricassea al Burro (Fowl).

138. Pollastro in istufa di Pomidoro (Braized Fowl).

139. Cappone con Riso (Capon with Rice).

140. Dindo Arrosto alla Milanese (Roast Turkey).

141. Tacchinotto all'Istriona (Turkey Poult).

142. Fagiano alla Napoletana (Pheasant).

143. Fagiano alla Perigo (Pheasant).

144. Anitra Selvatica (Wild Duck).

145. Perniciotti alla Gastalda (Partridges).

146. Piccioni alla Diplomatica (Snipe).

147. Piccioni alla minute (Pigeons)

148. Piccioni in Ripieno (Stuffed Pigeons).

149. Lepre in istufato (Stewed Hare).

150. Lepre Agro-dolce (Hare).

151. Coniglio alla Provenzale (Rabbit).

152. Coniglio arrostito alla Corradino (Roast Rabbit).

153. Coniglio in salsa Piccante (Rabbit).



Vegetables

154. Asparagi alla salsa Suprema (Asparagus).

155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).

156. Barbabietola alla Parmigiana (Beetroot).

157. Fave alla Savoiarda (Beans).

158. Verze alla Capuccina (Cabbage).

159. Cavoli fiori alla Lionese (Cauliflower).

160. Cavoli fiori fritti (Cauliflower).

161. Cauliflower alla Parmigiana.

162. Cavoli Fiori Ripieni.

163. Sedani alla l'armigiana (Celery).

164. Sedani Fritti all'Italiana (Celery).

165. Cetriuoli alla Parmigiana (Cucumber).

166. Cetriuoli alla Borghese (Cucumber).

167. Carote al sughillo (Carrots).

168. Carote e piselli alla panna (Carrots and peas).

169. Verze alla Certosina (Cabbage).

170. Lattughe al sugo (Lettuce).

171. Lattughe farcite alla Genovese (Lettuce).

172. Funghi cappelle infarcite (Stuffed Mushrooms).

173. Verdure miste (Macedoine of Vegetables).

174. Patate alla crema (Potatoes in cream).

175. Cestelline cli patate alla giardiniera (Potatoes).

176. Patate al Pomidoro (Potatoes with Tomato Sauce).

177. Spinaci alla Milanese (Spinach).

178. Insalata di patate (Potato salad).

179. Insalata alla Navarino (Salad).

180. Insalata di pomidoro (Tomato Salad).

181. Tartufi alla Dino (Truffles).



Macaroni, Rice, Polenta, All Other Italian Pastes

182. Macaroni with Tomatoes Macaroni alla Casalinga.

183. Macaroni al Sughillo.

184. Macaroni alla Livornese.

186. Tagliarelle and Lobster.

187. Polenta.

188. Polenta Pasticciata.

189. Battuffoli.

190. Risotto all'Italiana.

191. Risotto alla Genoxese.

192. Risotto alla Spagnuola.

193. Risotto alla Capuccina.

194. Risotto alla Parigina.

195. Ravioli.

196. Ravioli alla Fiorentina.

197. Gnoechi alla Romana.

198. Gnoechi alla Lombarda.

199. Frittata di Riso (Savoury Rice Pancake).



Omelettes and Other Egg Dishes

200. Uova ai Tartufi (Eggs with Truffles).

201. Uova al Pomidoro (Eggs and Tomatoes).

202. Uova ripiene (Canapes of Egg).

203. Uova alla Fiorentina (Eggs).

204. Uova in fili (Egg Canapes).

205. Frittata di funghi (Mushroom Omelette).

206. Frittata eon Pomidoro (Tomato Omelette).

207. Frittata con Asparagi (Asparagus Omelette).

208. Frittata eon erbe (Omelette with Herbs).

209. Frittata Montata (Omelette Souffle').

210. Frittata di Proseiutto (Ham Omelette).



Sweets and Cakes

211. Bodino off Semolina.

212. Crema rappresa (Coffee Cream).

213. Crema Montata alle Fragole (Strawberry Cream).

214. Croccante di Mandorle (Cream Nougat).

215. Crema tartara alla Caramella (Caramel Cream).

216. Cremona Cake.

217. Cake alla Tolentina.

218. Riso all'Imperatrice.

219. Amaretti leggier (Almond Cakes).

220. Cakes alla Livornese.

221. Genoese Pastry.

222. Zabajone.

223. Iced Zabajone.

224. Panforte di Siena (Sienese Hardbake).



New Century Sauce

225. Fish Sauce.

226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.).

227. Sauce for Venison, Hare, &c.

228. Tomato Sauce Piquante.

229. Sauce for Roast Pork, Ham, &c.

230. For masking Cutlets, &c.

Old and Nearly Forgotten Italian Recipes. Your text here. Your text here. Your text Here

Sauces

As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.

Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.

No. 2. Velute Sauce

The same as above, but use white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.

No. 3. Bechamel Sauce

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.

Prepare a mirepoix by mixing two ounces of butter, trimmings of
lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme. Put this on a moderate fire so as not to let it colour, and
when all the moisture is absorbed add a tablespoonful of potato
flour. Mix well, and gradually add equal quantities of cream and
fowl stock, and stir till it boils. Then let it simmer gently.
Stir occasionally, and if it gets too thick, add more cream and
white stock. After two hours pass it twice slowly through a tamis
so as to get the sauce very smooth.

No. 4. Mirepoix Sauce (for masking)

Ingredients: Bacon, onions, carrots, ham, a bunch of herbs,
parsley, mushrooms, cloves, peppercorns, stock, Chablis.

Put the following ingredients into a stewpan: Some bits of bacon
and lean ham, a carrot, all cut into dice, half an onion, a bunch
of herbs, a few mushroom cuttings, two cloves, and four
peppercorns. To this add one and a quarter pint of good stock and
a glass of Chablis, boil rapidly for ten minutes then simmer till
it is reduced to a third. Pass through a sieve and use for masking
meat, fowl, fish, &c.

No. 5. Genoese Sauce

Ingredients: Onion, butter, Burgundy, mushrooms, truffles,
parsley, bay leaf, Espagnole sauce (No.1), blond of veal, essence
of fish, anchovy butter, crayfish or lobster butter.

Cut up a small onion and fry it in butter, add a glass of Burgundy,
some cuttings of mushrooms and truffles, a pinch of chopped parsley
and half a bay leaf. Reduce half. In another saucepan put two
cups of Espagnole sauce, one cup of veal stock, and a tablespoonful
of essence of fish, reduce one-third and add it to the other
saucepan, skim off all the grease, boil for a few minutes, and pass
through a sieve. Then stir it over the fire, and add half a
teaspoonful of crayfish and half of anchovy butter.

No. 6. Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs,
peppercorns, Espagnole sauce, game gravy or stock, lemon.

Put into a stewpan two glasses of Chablis, two tablespoonsful of
mushroom trimmings, a leek cut up, a bunch of herbs, five
peppercorns, and boil till it is reduced to half. In another
stewpan mix two glasses of Espagnole (No. 1) or Velute sauce (No 2)
and half a glass of game gravy, boil for a few minutes then blend
the contents of the two stewpans, pass through a sieve, and add the
juice of a lemon.

No. 7. Ham Sauce, Salsa di Prosciutto

Ingredients: Ham, Musca or sweet port, vinegar, basil spice.

Cut up an ounce of ham and pound it in a mortar then mix it with
three dessert spoonsful of port or Musca and a teaspoonful of
vinegar a little dried basil and a pinch of spice. Boil it up, and
then pass it through a sieve and warm it up in a bain-marie. Serve
with roast meats. If you cannot get a sweet wine add half a
teaspoonful of sugar. Australian Muscat is a good wine to use.

No. 8. Tarragon Sauce

Ingredients: Tarragon, stock, butter, flour.

To half a pint of good stock add two good sprays of fresh tarragon,
simmer for quarter of an hour in a stewpan and keep the lid on. In
another stewpan melt one ounce of butter and mix it with three
dessert-spoonsful of flour, then gradually pour the stock from the
first stewpan over it, but take out the tarragon. Mix well, add a
teaspoonful of finely chopped tarragon and boil for two minutes.

No. 9. Tomato Sauce

Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic,
spices.

Broil three tomatoes, skin them and mix them with a tablespoonful
of chopped ham, half an onion, salt, a dessert-spoonful of oil, a
little pounded spice and basil. Then boil and pass through a
sieve. Whilst the sauce is boiling, put in a clove of garlic with
a cut, but remove it before you pass the sauce through the sieve.

No. 10. Tomato Sauce Piquante

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,
cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or
Espagnole sauce, castor sugar, lemon.

Cut up an ounce of ham, half an onion, half a carrot, half a stick
of celery very fine, and fry them in butter together with a bay
leaf, a sprig of thyme, one clove and four peppercorns. Over this
pour a third of a cup of vinegar, and when the liquid is all
absorbed, add half a glass of Chablis and a cup of stock. Then add
six tomatoes cut up and strained of all their liquid. Cook this in
a covered stewpan and pass it through a sieve, but see that none of
the bay leaf or thyme goes through. Mix this sauce with an equal
quantity of Velute (No. 2) or Espagnole sauce, (No. 1), let it boil
and pass through a sieve again and at the last add a teaspoonful of
castor sugar, the juice of half a lemon, and an ounce of fresh
butter. (Another tomato sauce may be made like this, but use stock
instead of vinegar and leave out the lemon juice and sugar.)

No. 11. Mushroom Sauce

Ingredients: Velute sauce, essence of mushrooms, butter.

Mix two dessert-spoonsful of essence of mushrooms with a cupful of
Velute sauce (No. 2), reduce, keep on stirring, and just before
serving add an ounce of butter. This sauce can be made with
essence of truffle, or game, or shallot.

No. 12. Neapolitan Sauce

Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme,
bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1),
tomato sauce, game stock or essence.

Fry an onion in butter with some bits of cut-up ham, then pour a
glass of Marsala over it, and another of blond of veal, add a sprig
of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of
mushroom cuttings, and reduce half. In another saucepan put two
cups of Espagnole sauce, one cupful of tomato sauce, and half a cup
of game stock or essence. Reduce a third, and add the contents of
the first saucepan, boil the sauce a few minutes, and pass it
through a sieve. Warm it up in a bain-marie before using.

No. 13. Neapolitan Anchovy Sauce

Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.

Wash three anchovies in vinegar, bone and pound them in a mortar
with a teaspoonful of chopped fennel and a pinch of cinnamon. Then
mix in a teaspoonful of chopped parsley and marjoram, a squeeze of
lemon juice, a teaspoonful of flour, half a gill of boiled cream
and the bones of the fish for which you will use this sauce. Pass
through a sieve, add a clove of garlic with a cut in it, and boil.
If the fish you are using is cooked in the oven, add a little of
the liquor in which it has been cooked to the sauce. Take out the
garlic before serving. Instead of anchovies you may use caviar,
pickled tunny, or any other pickled fish.

No. 14. Roman Sauce (Salsa Agro-dolce)

Ingredients: Espagnole sauce, stock, burnt sugar, vinegar,
raisins, pine nuts or almonds.

Mix two spoonsful of burnt sugar with one of vinegar, and dilute
with a little good stock. Then add two cups of Espagnole sauce
(No. 1), a few stoned raisins, and a few pinocchi* (pine nuts) or
shredded almonds. Keep this hot in a bain-marie, and serve with
cutlets, calf's head or feet or tongue.

*The pinocchi which Italians use instead of almonds can be bought
in London when in season.

No. 15. Roman Sauce (another way)

Ingredients: Espagnole sauce, an onion, butter, flour, lemon,
herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.

Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar. Add this
to a good Espagnole (No. 1), and warm it up in a bain-marie.

No. 16. Supreme Sauce

Ingredients: White sauce, fowl stock, butter.

Put three-quarters of a pint of white sauce into a saucepan, and
when it is nearly boiling add half a cup of concentrated fowl
stock. Reduce until the sauce is quite thick, and when about to
serve pass it through a tamis into a bain-marie and add two
tablespoonsful of cream.

No. 17. Pasta marinate (For masking Italian Frys)

Ingredients: Semolina flour, eggs, salt, butter (or olive oil),
vinegar, water.

Mix the following ingredients well together: two ounces of
semolina flour, the yolks of two eggs, a little salt, and two
ounces of melted butter. Add a glass of water so as to form a
liquid substance. At the last add the whites of two eggs beaten up
to a snow. This will make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried in the Italian manner,
but if for meat or vegetables add a few drops of vinegar or a
little lemon juice.

No. 18. White Villeroy

Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two
ounces of flour, stir in some white stock and keep it very smooth.
Let it boil, and add the yolks of three eggs, mixed with two
tablespoonsful of cream and a pinch of nutmeg. Pass it through a
sieve and use for masking cutlets, fish, &c.



Soups

No. 19. Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.

Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day, and then strain it through a fine cloth.

Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.

The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.

No. 20. Zuppa Primaverile (Spring Soup)

Ingredients: Clear soup, vegetables.

Any fresh spring vegetables will do for this soup, but they must
all be cooked separately and put into the soup at the last minute.
It is best made with fresh peas, asparagus tips, and a few strips
of tarragon.

No. 21. Soup alla Lombarda

Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas,
lobster butter, eggs, asparagus.

Make a firm forcemeat of fowl and divide it into three parts, to
the first add two spoonsful of cream Bechamel, to the second four
spoonsful of puree of green peas, to the third two spoonsful of
lobster butter and the yolk of an egg; thus you will have the
Italian colours, red, white, and green. Butter a pie dish and make
little quenelles of the forcemeat. Just before serving boil them
for four minutes in boiling stock, take them out carefully and put
them in a warm soup tureen with two spoonsful of cooked green peas
and pour a very fresh clear soup over them. Hand little croutons
fried in lobster butter separately.

No. 22. Tuscan Soup

Ingredients: Stock, eggs.

Whip up three or four eggs, gradually add good stock to them, and
keep on whisking them up until they begin to curdle. Keep the soup
hot in a bain-marie.

No. 23. Venetian Soup

Ingredients: Clear soup, butter, flour, Parmesan, eggs.

Make a roux by frying two ounces of butter and two ounces of flour,
add an ounce of grated cheese and half a cup of good stock. Mix up
well so as to form a paste, and then take it off the fire and add
the yolks of four eggs, mix again and form the again and form the
paste into little quenelles. Boil these in a little soup, strain
off, put them into the tureen and pour a good clear soup over them.

No. 24. Roman Soup

Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley,
nutmeg, flour, Parmesan.

Mix three and a half ounces of butter with two eggs and four ounces
of crumbs of bread soaked in stock, a little chopped parsley, salt,
and a pinch of nutmeg. Reduce this and add two tablespoonsful of
flour and one of grated Parmesan. Form this into little quenelles
and boil them in stock for a few minutes put them into a tureen and
pour a good clear soup over them.

No. 25. Soup alla Nazionale

Ingredients: Clear soup, savoury custard.

Make a savoury custard and divide it into three parts, one to be
left white, another coloured red with tomato, and the third green
with spinach. Put a layer of each in a buttered saucepan and cook
for about ten minutes, cut it into dice, so that you have the three
Italian colours (red, white, and green) together, then put the
custard into a soup tureen and pour a good clear soup over it.

No. 26. Soup alla Modanese

Ingredients: Stock, spinach, butter, salt, eggs, Parmesan,
nutmeg, croutons.

Wash one pound of spinach in five or six waters, then chop it very
fine and mix it with three ounces of butter, salt it and warm it
up. Then let it get cold, pass through a hair sieve, and add two
eggs, a tablespoonful of grated Parmesan, and very little nutmeg.
Add this to some boiling stock in a copper saucepan, put on the
lid, and on the top put some hot coals so that the eggs may curdle
and help to thicken the soup. Serve with fried croutons.

No. 27. Crotopo Soup

Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg,
rolls.

Pound half a pound of lean veal in a mortar, then add three ounces
of cooked ham with some fat in it, the yolk of an egg, salt,
pepper, and very little nutmeg. Pass through a sieve, cut some
small French rolls into slices, spread them with the above mixture,
and colour them in the oven. Then cut them in halves or quarters,
put them into a tureen, and just before serving pour a very good
clear soup over them.

No. 28. Soup all'Imperatrice

Ingredients: Breast of fowl, eggs, salt, pepper, ground rice,
nutmeg, clear stock.

Pound the breast of a fowl in a mortar, and add to it a teaspoonful
of ground rice, the yolk of an egg, salt, pepper, and a pinch of
nutmeg. Pass this through a sieve, form quenelles with it, and
pour a good clear soup over them.

No. 29. Neapolitan Soup

Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas,
asparagus, spinach, clear soup.

Mix a quarter pound of forcemeat of fowl with a tablespoonful of
potato flour, a tablespoonful of Bechamel sauce (No. 3), and the
yolk of an egg; put this into a tube about the size round of an
ordinary macaroni; twenty minutes before serving squirt the
forcemeat into a saucepan with boiling stock, and nip off the
forcemeat as it comes through the pipe into pieces about an inch
and a half long. Let it simmer, and add boiled peas and asparagus
tips. If you like to have the fowl macaroni white and green, you
can colour half the forcemeat with a spoonful of spinach colouring.
Serve in a good clear soup.

No. 30. Soup with Risotto

Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown
soup.

If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts. Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup. The soup may be either clear or brown.

No. 31. Soup alla Canavese

Ingredients: White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a
small bit of fat bacon, and fry them in two ounces of butter. Then
cover them with good white stock, boil for a few minutes, pass
through a sieve, and add two tablespoonsful of tomato puree. Then
blanch half a cauliflower in salted water, let it get cold, drain
all the water out of it, and break it up into little bunches and
put them into a stock pot with the stock, a small leaf of dried
sage, crumbled up, and a little chopped parsley, and let it all
boil; add a pinch of grated cheese and some pepper. Serve with
grated Parmesan handed separately.

No. 32. Soup alla Maria Pia

Ingredients: White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into
a stock pot with a little salt, butter, and water, add a carrot, an
onion, two leeks, and a stick of celery, and simmer until the
vegetables are well cooked; then take out all the fresh vegetables,
drain the beans and pass them through a sieve, but first dilute
them with good stock. Put this puree into a stock pot with good
white stock, and when it has boiled keep it hot in a bain-marie
until you are about to serve; then mix the yolk of three eggs in a
cup of cream, and add this to the soup. Pour the soup into a warm
tureen, add some boiled green peas, and serve with fried croutons
handed separately.

No. 33. Zuppa d' Erbe (Lettuce Soup)

Ingredients: Stock, sorrel, endive, lettuce, chervil, celery,
carrot, onion, French roll, Parmesan cheese.

Boil the following vegetables and herbs in very good stock for an
hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a
small bunch of chervil, a stick of celery, a carrot and an onion,
all well washed and cut up. Then put some slices of toasted French
roll into a tureen and pour the above soup over them. Serve with
grated Parmesan handed separately.

No. 34. Zuppa Regina di Riso (Queen's Soup)

Ingredients: Fowl stock, ground rice, milk, butter.

Put a tablespoonful of ground rice into a saucepan and gradually
add half a pint of milk, boil it gently for twelve minutes in a
bainmarie, but stir the whole time, so as to get it very smooth.
Just before serving add an ounce of butter, pass it through a
sieve, and mix it with good fowl stock.



Minestre

Minestra is a thick broth, very much like hotch-potch, only
thicker. In Italy it is often served at the beginning of dinner
instead of soup; it also makes an excellent lunch dish. Two or
three tablespoonsful of No. 35 will be found a great improvement to
any of these minestre.

No. 35. A Condiment for Seasoning Minestre, &c.

Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.

No. 36. Minestra alla Casalinga

Ingredients: Rice, butter, stock, vegetables.

All sorts of vegetables will serve for this dish. Blanch them in
boiling salted water, then drain and fry them in butter. Add
plenty of good stock, and put them on a slow fire. Boil four
ounces of rice in stock, and when it is well done add the stock
with the vegetables. Season with two or three spoonsful of No. 35,
and serve with grated cheese handed separately.

No. 37. Minestra of Rice and Turnips

Ingredients: Rice, turnips, butter, gravy, tomatoes.

Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them. Then drain the slices, put them in a frying-pan and fry them
slightly in butter. Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock. Add three ounces of well-washed rice, and boil for
half-an-hour.

Minestra loses its flavour if it is boiled too long. In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.

No. 38. Minestra alla Capucina

Ingredients: Rice, anchovies, butter, stock, and onions.

Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.

No. 39. Minestra of Semolina

Ingredients: Stock, semolina, Parmesan.

Put as much stock as you require into a saucepan, and when it
begins to boil add semolina very gradually, and stir to keep it
from getting lumpy Cook it until the semolina is soft, and serve
with grated Parmesan handed separately. To one quart of soup use
three ounces of semolina.

No. 40. Minestrone alla Milanese

Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of
vegetables.

Minestrone is a favourite dish in Lombardy when vegetables are
plentiful. Boil all sorts of vegetables in stock, and add bits of
bacon, ham, onions braized in butter, chopped parsley, a clove of
garlic with two cuts, and rice or macaroni. Put in those
vegetables first which require most cooking, and do not make the
broth too thin. Leave the garlic in for a quarter of an hour only.

No. 41. Minestra of Rice and Cabbage

Ingredients: Rice, cabbage, stock, ham, tomato sauce.

Cut off the stalk and all the hard outside leaves of a cabbage,
wash it and cut it up, but not too small, then drain and cook it in
good stock and add two ounces of boiled rice. This minestre is
improved by adding a little chopped ham and a few spoonsful of
tomato sauce.

No. 42. Minestra of Rice and Celery

Ingredients: Celery, rice, stock.

Cut up a head of celery and remove all the green parts, then boil
it in good stock and add two ounces of rice, and boil till it is
well cooked.



Fish

No. 43. Anguilla alla Milanese (Eels).

Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper,
Chablis, a macedoine of vegetables.

Cut up a big eel and fry it in two ounces of butter, and when it is
a good colour add a tablespoonful of flour, about half a pint of
stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil
till it is well cooked. In the meantime boil separately all sorts
of vegetables, such as carrots, cauliflower, celery, beans,
tomatoes, &c. Take out the pieces of eel, but keep them hot,
whilst you pass the liquor which forms the sauce through a sieve
and add the vegetables to this. Let them boil a little longer and
arrange them in a dish; place the pieces of eel on them and cover
with the sauce. It is most important that the eels should be
served very hot.

Any sort of fish will do as well for this dish.

No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)

Ingredients: Fish, flour, butter, Villeroy.

Any sort of fish will do, turbot, sole, trout, &c. Cut it into
fillets, flour them over and cook them in butter in a covered
stewpan; then make a Villeroy (No. 18), dip the fillets into it and
fry them in clarified butter.

No. 45. Astachi all'Italiana (Lobster)

Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of
fish, olives, anchovy butter, button mushrooms, truffles, lemon,
crayfish, Italian sauce.

Two boiled lobsters are necessary. Cut all the flesh of one of the
lobsters into fillets and put them into a saucepan with half a cup
of Velute sauce (No. 2) and half a glass of Marsala, and boil for a
few minutes. Put a crouton of fried bread on an oval dish and
cover it with a forcemeat of fish, and on this place the whole
lobster, cover it with buttered paper, and put it in a moderate
oven just long enough to cook the forcemeat. Then make some
quenelles of anchovy butter, olives, and button mushrooms, mix them
with Italian sauce (No. 6), and garnish the dish with them, and
round the crouton arrange the fillets of lobster with a garnish of
slices of truffle. Add a dessert-spoonful of crayfish butter and a
good squeeze of lemon juice to the sauce, and serve.

No. 46. Baccala alla Giardiniera (Cod)

Ingredients: Cod or hake, carrots, turnips, butter, herbs.

Boil a piece of cod or hake and break it up into flakes, then cut
up two carrots and a turnip; boil them gently, and when they are
half boiled drain and put them into a stewpan with an ounce of
butter, half a teacup of boiling water, salt, and herbs. When they
are well cooked add the fish and serve. Fillets of lemon soles may
also be cooked this way.

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