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.
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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... 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 teaspoonf... 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 flavour... 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. Th... 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... 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... 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 b... 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 pi... 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... 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 ... 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 ... 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 pure... 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 w... 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 w... 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... 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 ... 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... 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 a... 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 (...