No. 82. Tenerumi alla Piemontese (Tendons of Veal)
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto
(No. 190), a cock's comb, tongue.
Tendons of veal are that part of the breast which lies near the
ribs, and forms an opaque gristly substance. Partly braize a fine
bit of this joint, and press it between two plates till cold. Cut
it up into fillets, and on each spread a thin layer of fowl
forcemeat, and decorate with slices of truffle. Put the fillets
into a stewpan, cover them with very good stock, and boil till the
forcemeat and truffles are quite cooked. Prepare a risotto
all'Italiana (No. 190), put it on a dish and decorate it with bits
of red tongue cut into shapes, and in the centre put a whole cooked
truffle and a white cock's comb, both on a silver skewer. Place
the tendons of veal round the dish. Add a good Espagnole sauce
(No. 1) and serve.
If you like, leave out the risotto and serve the veal with
Espagnole sauce mixed with cooked peas and chopped truffle.
More
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No. 64. Sogliole alla Parmigiana (Sole).
Ingredients: Sole, Parmesan, butter, cream, cayenne. Fillet a sole and wipe each piece with a clean cloth, then place them in a fireproof dish, and put a small piece of butter on each fillet. Then make a good white sauce, and mix it with two tablespoons... No. 65. Salmone alla Genovese (Salmon)
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon. Boil a bit of salmon, drain it, take off the skin, and mask it with a Genoese sauce, to which add a spoonful of the water in which the salmon has been boiled, and at the last add a pat of fresh b... No. 66. Salmone alla Perigo (Salmon)
Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter. Cut a bit of salmon into well shaped fillets, and marinate them in lemon juice and a bunch of herbs for two hours, wipe them, put a laye... No. 67. Salmone alla giardiniera (Salmon)
Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce. Prepare the fillets as above (No. 66), and put on each a layer of white forcemeat of fish. Cook a macedoine of vegetables separately, and garnish each fillet with... No. 68. Salmone alla Farnese (Salmon)
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives, anchovy butter, white truffles, mushrooms in oil, crayfish. Boil a piece of salmon, and when cold cut it into fillets an... No. 69. Salmone alla Santa Fiorentina (Salmon)
Ingredients: Salmon, eggs, mayonnaise, parsley, flour. Marinate a piece of boiled salmon for an hour; take out the bone and cut the fish into fillets, wipe them, roll them in flour and dip them in eggs beaten up or in mayonnaise sauce, and fry them a goo... 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, an... No. 70. Salmone alla Francesca (Salmon)
Ingredients: Salmon, butter, onions, parsley, salt, pepper, nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy butter, lemon. Put a firm piece of salmon in a stewpan with one and a half ounces of butter, an onion cut up, a teaspoonful of c... No. 71. Fillets of Salmon in Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs. Cut a piece of salmon into fillets, marinate them in oil, lemon juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put them into paper souffle cases with a little oil, butte... No. 72. Manzo alla Certosina (Fillet of Beef)
Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt, nutmeg, anchovies, herbs, stock, garlic. Put a piece of very tender rump steak or fillet of beef into a stewpan with two slices of fat bacon and three teaspoonsful of the finest olive oil... No. 73. Stufato alla Florentina (Stewed Beef)
Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy, tomatoes, stock, potatoes, butter, garlic. Cut up an onion and three leaves of rosemary, fry them slightly in an ounce of butter, then add meat (beef, mutton, or veal), cut into fair-sized p... No. 74. Coscia di Manzo al Forno (Rump Steak)
Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon, onion, stock, white wine. Lard a bit of good rump steak with bits of lean ham, and season it with salt, pepper, and a little spice, slightly brown it in butter for a few minutes, then cover it... No. 75. Polpettine alla Salsa Piccante (Beef Olives)
Ingredients: Beef steak, butter, onions, stock, sausage meat. Cut some thin slices of beef steak, and on each place a little forcemeat of fowl or veal, to which add a little sausage meat: roll up the slices of beef and cook them with butter and onions, a... No. 76. Stufato alla Milanese (Stewed Beef)
Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves, butter, onions, Burgundy. Beat a piece of rump steak to make it tender and lard it well, cut up some bits of fat bacon and dust them over with salt, pepper, and a tiny pinch of cinnamon... No. 77. Manzo Marinato Arrosto (Marinated Beef)
Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices, herbs, flour. Beat a piece of rump steak, or fillet to make it tender; sprinkle it well with salt and some chopped herbs, and leave it for an hour; then lard it and marinate it as follows... No. 78. Manzo con sugo di Barbabietole (Fillet of Beef)
Ingredients: Beef, beetroot, salt. Cut up three raw beetroots put them into an earthen ware pot and cover them with water. Keep them in some warm place, and allow them to ferment for five, six, or eight days according to the season; the froth at the top... No. 79. Manzo in Insalata (Marinated Beef)
Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers, mushrooms, olives, vegetables. Cook a fillet of beef (or the thin end of a sirloin), which has been previously marinated for two days in oil, salt, pepper, vinegar, and chopped parsley. Whe... 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-sp... No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with
Pistacchios) Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy. Cut a piece of tender beef into little fillets, and put a them in a stewpan with a tablespoonful of olive oil and salt. After they have cooked for a few minutes, powder ... No. 81. Scalopini di Riso (Beef with Risotto)
Ingredients: Rump steak, butter, rice, truffles, tongue, stock, mushrooms. Slightly stew a bit of rump steak with bits of tongue and mushrooms; let it get cold, and cut it into scallops. Butter a pie dish, and garnish the bottom of it with cooked tongue... No. 82. Tenerumi alla Piemontese (Tendons of Veal)
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No. 190), a cock's comb, tongue. Tendons of veal are that part of the breast which lies near the ribs, and forms an opaque gristly substance. Partly braize a fine bit of this joint, and pr... No. 83. Bragiuole di Vitello (Veal Cutlets)
Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon. Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. Add two ounces of butter, a cut-up carrot, an... No. 84. Costolette alla Manza (Veal Cutlets)
Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles, mushrooms, tongue, parsley, pasta marinate (No. 17). Cut a few horizontal lines along your cutlets, and on each put a little veal or fowl forcemeat, to which add in equal quantities... No. 85. Vitello alla Pellegrina (Breast of Veal)
Ingredients: Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon, salt, flour, bay leaf. Roast a bit of breast of veal, then glaze over two Spanish onions with butter and a little sugar, and when they arc a good colour pour a teacup ... No. 86. Frittura Piccata al Marsala (Fillet of Veal)
Ingredients: Veal, butter, Marsala, stock, lemon, bacon. Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. When they are slightly browned add a glass of Marsala and a teacup of g... No. 87. Polpettine Distese (Veal Olives)
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice, parsley. Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stewpan. On each slice of veal put half a spoonful of the following mixture... No. 88. Coste di Vitello Imboracciate (Ribs of Veal)
Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley. Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold. When cold, egg it over and rol... No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers. Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then saute them in clarified butter, and when they ar... 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 ... No. 90. Petto di Castrato all'Italiana (Breast of Mutton)
Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan. Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of he... No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)
Ingredients: Same as No. 90. When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante (No. 10), or one dessert-spoonful of New Centu... No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)
Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce. Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a V... No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock. Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy. ... No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms. Fry as many lamb cutlets as you require very sharply in butter, drain off the butter and replace it with some very good stock or gravy. Make a ragout of cocks' combs, bits ... No. 95. Timballo alla Romana
Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream. Make a light paste of two ounces of butter, two of lard, and half a pound of flour, and put it in the larder for two hours. In the meantime bo... No. 96. Timballo alla Lombarda
Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2), tongue, butter, truffles. Butter a smooth mould, then boil some macaroni, but take care that it is in long pieces. When cold, take the longest bits and line the bottom of the mould,... No. 97. Lingua alla Visconti (Tongue)
Ingredients: Tongue, glaze, bread, spinach, white grapes, port. Soak a smoked tongue in fresh water for forty-eight hours, then boil it till it is tender. Peel off the skin, cut the tongue in rather thick slices, and glaze them. Prepare an oval border ... No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock. Gently boil an ox tongue until you can peel off the skin, then lard it, season it with salt, pepper, nutmeg, and chopped parsley, and b... No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour. Cook three or four sheep's tongues in good stock, and add some slices of bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice. Let them get cold, fl... NOB HILL PUDDING
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry hea...