No. 49. Mullet alla Triestina
Ingredients: Mullet (or sole or turbot), butter, salt half a
lemon, Chablis.
Put the fish in a fireproof dish with one and a half ounces of
butter, salt, a squeeze of lemon juice, and half a glass of
Chablis. Put it on a very, slow fire and turn the fish when
necessary. When it is cooked serve in the dish.
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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 ... 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 th... 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 ... 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 ha... 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 he... 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 par... 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 impr... 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 ... 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 clar... 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... 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 b... No. 47. Triglie alla Marinara (Mullet)
Ingredients: Mullet, salt, pepper, onions, parsley, oil, water. Cut a mullet into pieces and put it into a stewpan (with the lid on), with salt, pepper, a cut-up onion, some chopped parsley, half a wineglass of the finest olive oil and half a pint of wat... No. 48. Mullet alla Tolosa
Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes. Cut off the fins and gills of a mullet, put it in a fireproof dish with two ounces of butter and salt. Cut up a small bit of onion, a sprig of parsley, a... No. 49. Mullet alla Triestina
Ingredients: Mullet (or sole or turbot), butter, salt half a lemon, Chablis. Put the fish in a fireproof dish with one and a half ounces of butter, salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on a very, slow fire and turn the fis... 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 cu... No. 50. Whiting alla Genovese
Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley, onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovies. Put one or two whiting into a stewpan with two ounces of butter, salt, pepper, two bay leaves, and a glass of cla... No. 51. Merluzzo in Bianco (Cod)
Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips, marjoram, chervil, milk. Boil gently in a big cupful of salted water two onions, one turnip, a pinch of chopped parsley, chervil, and marjoram and four cloves. After half an hour pass t... No. 52. Merluzzo in Salamoia (Cod)
Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, eggs. Put a salt-spoonful of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom, and th... No. 53. Baccala in Istufato (Haddock)
Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock. Stuff a haddock (or filleted lemon sole) with some slices of carrot which have been masked with a paste made of pounded anchovies, very littl... No. 54. Naselli con Piselli (Whiting)
Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan, Bechamel sauce. Cut a big whiting into two or three pieces and fry them slightly in butter, add a small bit of onion, a teaspoonful of chopped parsley and fry for a few minutes more... No. 55. Ostriche alla Livornese (Oysters)
Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread crumbs, cream, lemon. Detach the oysters from their shells and put then into china shells with their own liquor. Have ready a dessert-spoonful of parsley, shallot, anchovy and very ... No. 56. Ostriche alla Napolitana (Oysters)
Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil, lemon. Prepare the oysters as above, but rub each shell with a little garlic. Put on each oyster a mixture made of chopped parsley, a little thyme, pepper, and bread crumbs. Then pour a... No. 57. Ostriche alla Veneziana (Oysters)
Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat of fish. Take several oysters out of their shells and cook them in butter, a little chopped shallot, and their own liquor, add a little lemon juice and then put in each of the deepe... No. 58. Pesci diversi alla Casalinga (Fish)
Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper, flour, tomatoes. Chop up a stick of celery, a sprig of parsley, a carrot, an onion. Pound up an anchovy in brine (well cl... No. 59. Pesce alla Genovese (Sole or Turbot)
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tomatoes, flour, anchovies. Fry an onion slightly in one and a half ounces of butter, add a small cut-up carrot, half a ... 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, an... No. 60. Sogliole in Zimino (Sole)
Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or white wine. Cut up a small onion and fry it slightly in one ounce of butter, then add some slices of beetroot (well-washed and drained), and a little celery cut up; to this add fillets o...