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.
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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 chopp... 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 litt... 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 teaspo... 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 we... 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 essen... 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 parsle... 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 ... 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 ar... 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. ... 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... 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 p... 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, fl... 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 bu... 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... 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 ... 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 ove... 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 a... 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 eg... 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 oun... 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... 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... 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... 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 ad... 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 ... 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 sq... 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, f...