Clean and cut two dozen Jerusalem artichokes into pieces about half an inch long, wash and put them into a stew-pan with half an ounce of fresh butter, and a quarter of an ounce of white pounded sugar. Put them on a slow fire for a few minutes, add four tablespoonfuls of white sauce, eight of veal broth (or milk), and simmer until the Jerusalem artichokes are soft, then skim, mix the yolk of an egg with two tablespoonfuls of milk, pour it into the stew-pan, stir quickly, and serve hot. The Jerusalem artichokes must be well cooked, but not reduced to a pulp.
Wash well and boil twelve Jerusalem artichokes in three pints of water with one ounce of butter and one tablespoonful of salt. When soft, chop them up; meanwhile cook slowly in a stew-pan one sliced onion, a little celery, half a turnip, two ounces of butter, one of ham, three or four bay leaves, and a little grated nutmeg. Put in the artichokes, stir, and add one tablespoonful of flour and one pint (or less) of milk to form a proper thickness when boiled. Pass through a fine hair sieve and serve hot.
Cut off the root, peel the white part of the leek (about three inches), and blanch them in hot water. Dry, braise them in butter, stock, and a little sugar; and when well glacé serve at once.
Take twenty leeks, cut them into pieces two inches long, and put them into cold water. Then boil them in plenty of salted boiling water, and when done throw them again into cold water. Melt some fresh butter in a sauce-pan and simmer the leeks over a slow fire, add seven tablespoonfuls of a white sauce made with cream and chicken broth, a sprinkling of Parmesan cheese, and the yolk of an egg. Mix well, then put the leeks into a baking dish and brown them slightly in the oven. Serve hot.
Take twenty leeks, cut them into pieces two inches long and put them into cold water. Then boil them in plenty of salted boiling water, when done throw them again into cold water. Put fresh butter into a sauce-pan and simmer the leeks over a slow fire, add five tablespoonfuls of a white sauce made with cream and chicken broth, and a little pepper. Serve up hot.
After boiling one pint of lentils with a bouquet of sweet herbs, strain them. Meanwhile mince some ham with a very little onion and put it to brown with some butter; then add one or two ladlefuls of good stock, boil, and strain. Pour this sauce over the lentils with a good piece of butter, salt and pepper to taste, heat them, and garnish boiled beef or pork with them.
Put an earthen pot on the fire, and just before the water boils throw in one pint of lentils. As it boils skim off the lentils which float to the surface, and continue to do this until all are taken out; the few which remain at the bottom of the pot must be strained through a sieve. Chop up two anchovies, place them in a sauce-pan with some pure oil and butter, and a little minced shallot, brown them well, put in the lentils, and then add some good stock or soup. When cooked serve up hot.
Leave one pint of lentils in cold water for twelve hours. Strain, put them into hot water, and boil them rapidly; then cook them slowly for about an hour, drain them well, put them back into boiling water and cook until quite soft. Pass them through a sieve, and put them into a sauce-pan with two ounces of butter, a very little onion juice, pepper and salt to taste, and stir for a quarter of an hour over the fire. Serve up very hot. Two tablespoonfuls of cream are a good addition.
Boil the lentils in water with a spoonful of butter, then rub them through a sieve. Put some minced parsley, celery, carrot, and a very little onion on the fire with two or three ounces of butter; when brown, pour in a ladleful of good stock. Strain, flavour the lentils with it, adding salt and pepper to taste. The purée should be pretty stiff.
Cook the lentils as in ‘alla Provenzale.’ Then take half a pint of rice and put it into an earthen pot of boiling water. When cooked, drain the rice through a sieve, and stand it near the fire for ten or fifteen minutes to dry. Place two ounces of butter in a frying-pan, and when melted, add a small onion chopped up fine; when browned, put in the lentils and rice, and stir them over the fire for a quarter of an hour. Add a little salt and pepper, and serve up very hot.
Cut off the roots, wash, and clean five or six lettuce heads. Put them into boiling water for five minutes, then fill the inside with force-meat. Tie the tops together, and put them in a sauce-pan, adding a quarter of a pint of Marsala sauce, and the same of good white broth. Add salt and pepper to taste, cover the sauce-pan with buttered paper, and cook in the oven for fifteen minutes. Place the lettuces on a hot dish (having untied them), pour the sauce over, and serve hot.
Wash the lettuce, remove the faded leaves, and cut off the root. Tie the tops together, lay the lettuces side by side in a baking-pan, and pour in one and a half inches of stock. Cover the pan and put it in a moderate oven for half an hour, adding stock when necessary. Place a fork under the middle of each lettuce, raise and drain, and lay them doubled up on a hot dish. Season the gravy in the pan with butter, salt and pepper, thicken with one beaten egg, and pour it over the lettuce. Serve hot.
Remove the lower leaves and cut twelve fine lettuces in half, blanch, then drain, and put them into a sauce-pan; sprinkle with salt, and cover them with slices of lard and ham, moisten with a little broth, cover the pan with greased paper, and cook in the oven. Drain and remove the fat, then roll the lettuces in the shape of prunes, and lay them on croûtons of buttered toast. Pour some sauce ‘Suprema’ (see Sauces, p. 125) over them, and serve hot.
Take three-quarters of a pound of blanched maccaroni (see p. 3) and put it into a sauce-pan with three ounces of good fresh butter, tossing until the butter is thoroughly absorbed. Then add five or six tablespoonfuls of grated cheese, one spoonful of salt, a little pepper and grated nutmeg, and quarter of a pint of sauce ‘alla Béchamel’ (see Sauces, p. 119). Toss well together, without stirring, and heat for five minutes. Place in a deep dish and serve up hot.
Boil three-quarters pound of fresh maccaroni in plenty of salted water for three quarters of an hour, with an onion stuck with two cloves and half an ounce of butter. Drain it well (taking out the onion) and put it back in a sauce-pan with four ounces of butter, four ounces of grated Swiss cheese, and four of grated Parmesan cheese, a small pinch of nutmeg, and a pinch of pepper. Add half a pint of veal broth, and four or five tablespoonfuls of cream. Cook for five minutes, stirring well, and as soon as the maccaroni is ropy serve up hot.
Boil three-quarters of a pound of maccaroni as in above recipe. When drained, put it into a baking dish, sprinkle with bread-crumbs and grated Parmesan cheese, pour a little clarified fresh butter over it, and place it in the oven for ten minutes. When of a golden colour serve up at once.
Break some large maccaroni into pieces about four inches long, and stew it in consommé or veal broth until tender. Put a layer of maccaroni in a dish, and sprinkle with salt, pepper, and Gruyère cheese grated fine. Repeat the layers until the dish is full, then cover the top with a thick layer of the cheese, some finely grated bread-crumbs, and small bits of fresh butter. Bake long enough to brown the top, and serve at once.
Break enough maccaroni into bits one and a half or two inches long to half-fill a pie-dish. Put it into salted boiling water, and boil for twelve or fifteen minutes until perfectly soft. Shake the sauce-pan often, or the maccaroni will stick to the bottom. Drain it well, then put it into the dish with butter, salt, and grated cheese. Fill the dish with milk, so as to cover the maccaroni, and bake until the milk is absorbed and the top browned. For every half-pound of maccaroni one and a half tablespoonfuls of melted butter must be used. Middle-sized maccaroni is the best for this dish.
Take three-quarters of a pound of blanched maccaroni (see p. 3). Make a good white sauce, mix in plenty of grated Parmesan cheese, and add salt and pepper to taste. Place the maccaroni and sauce in a dish, and bake in a moderate oven until browned.
Prepare three-quarters of a pound of fresh maccaroni as in ‘alla Crema.’ Then place it in a sauce-pan with a gill of Vellutata sauce (see Sauces, p. 127), to which add a little Marsala, and a quarter of a pound of grated Parmesan cheese. Add very little salt, some pepper and nutmeg, and cook slowly for ten minutes, tossing frequently. Serve on a hot dish with grated Parmesan cheese separately.
Parboil three-quarters pound of long maccaroni in salted water, then drain it well. Put half an ounce of flour and two ounces of butter into a sauce-pan and stir them well; when they begin to colour, pour one and a quarter to one and a half pints of milk in gradually, and boil for ten minutes. Then put in the maccaroni and one ounce of grated Gruyère cheese, stand the sauce-pan on the edge of the fire to simmer, and let the maccaroni absorb the milk. When cooked, add one and a half ounces more butter and one and a half ounces of grated Parmesan cheese, put the maccaroni into a baking dish and cover it with grated bread-crumbs. Place it in an oven and serve when browned.
Boil and prepare three-quarters of a pound of maccaroni as in ‘alla Crema.’ Drain, and put it in a sauce-pan with half a pint of sauce ‘Suprema,’ half a pint of Tomato sauce (see Sauces, pp. 125, 126), a quarter of a pound of grated Parmesan cheese, two truffles, six mushrooms, and half an ounce of tongue, all cut up into small pieces. Cook over a sharp fire for ten minutes, tossing well all the time, and serve hot.
Parboil twelve ounces of maccaroni and drain it well. Put one onion, a little parsley, and six anchovies all finely chopped up, into a frying-pan with butter, and fry for six or eight minutes; add this to the maccaroni with half a tumbler of white wine, one of fish soup (or water), and a pinch of white pepper, boil over a slow fire for twenty minutes, and serve at once sprinkled with grated Parmesan cheese.
Boil twelve ounces of maccaroni in salted boiling water, then drain well and put them on a hot dish. Pour four ounces of fresh melted butter over them and mix in gradually six ounces of grated Swiss cheese. Stir with two forks, and sprinkle grated Parmesan cheese thickly over before serving hot.
Blanch (see p. 3) and strain about three-quarters of a pound of fresh maccaroni and cut it into small pieces, then mince one pound of roast veal, four ounces of ham, slice four hard-boiled eggs, and mix with one and a half tablespoonfuls of finely chopped-up sweet herbs, add salt and pepper to taste. Butter a mould, and sprinkle it well with bread-crumbs, then line it with thin paste; put in alternate layers of maccaroni sprinkled with grated Parmesan cheese, and of force-meat, until the mould is full; add half a pint of good stock, cover with paste and bake in a slow oven for about forty minutes. Serve hot.
Take one pound of flour, one pound of butter, a quarter of an ounce of salt, and one wineglassful of water, and work the paste well; roll it out thin and cover carefully the inside of a timbale shape. If any air bubbles remain between the paste and the shape, prick them to let out the air. Cook three-quarters of a pound of maccaroni in salted boiling water, drain, and put it into a sauce-pan with some good gravy, two ounces of butter, a little grated nutmeg, and some grated Gruyère cheese; mix well, pour into the mould, and cover with a piece of paste which fits, passing some white of egg with a brush round the join. Bake in the oven for three-quarters of an hour, turn the timbale carefully out of the shape and serve. The timbale can be enriched by adding thin slices of hare, veal, or sweetbread, truffles and small mushrooms to the maccaroni.
Boil half a pound of maccaroni as in ‘alla Crema.’ Prepare a timbale shape about seven inches in diameter and butter it. Arrange long maccaroni round and round the mould inside until it is covered, and then stand it in the ice-box until wanted. Put the remaining maccaroni into a sauce-pan with two ounces of good butter, tossing well for five minutes, then add a tablespoonful of salt and a little cayenne pepper, five tablespoonfuls of grated Gruyère cheese, and a quarter of a pint of Tomato sauce (see Sauces, p. 126), and again toss all well together. Add some thin slices of truffles and boiled tongue, toss for two minutes, and take it off the fire to cool for a quarter of an hour. Then fill the mould with the maccaroni, taking great care not to disturb the inside coil of maccaroni. Put the mould into a large sauce-pan, filled to only half the height of the mould with water, and place it in a moderate oven to cook for one hour. When done turn the timbale carefully out of the mould on to a hot dish, pour a little hot Tomato sauce round it, and serve.
Take the meat of a boiled chicken (hare, pheasant, or any game will do as well) and pound in a mortar with one truffle, two ounces of crumb of bread soaked in veal broth, two ounces of butter, a pinch of salt, the same of pepper, and a little grated nutmeg. When well worked into a paste rub it through a sieve. Meanwhile take one pound of flour, three eggs, half a tumbler of milk, and a pinch of salt, mix up into a paste and work it well. Lay it aside for half an hour, then roll it out very thin, divide it in half and let it dry. Then take one half and put the meat paste on it in little heaps (half a teaspoonful) about three inches distant from each other. Cover them with the other half of paste, cut round the little heaps, and press the edges of the two pastes together to prevent the meat stuffing from coming out. Put the agnellotti into a sauce-pan with a great deal of salted boiling water in it, and boil slowly. When done take them out with a strainer, season with butter, grated Parmesan cheese, and good gravy. Serve very hot.
Boil a bunch of spinach, drain it well and put it to simmer with some pure olive oil, a taste of shallot, some chopped parsley, and salt and pepper to taste: season with some raisins (stoned) and some currants, and a little sugar. Put the spinach into rounds of paste made of flour and eggs, about two inches in diameter, and fold the paste over the spinach (as you make a turnover). Fry in pure olive oil.
Mix five and a half ounces of flour and two eggs in a sauce-pan, add one pint of milk by degrees, and three-quarters of an ounce of Gruyère cheese cut into bits. When the paste is cooked put in salt to taste, and three-quarters of an ounce of good butter, spread it in a dish to the thickness of three-quarters of an inch, and let it cool. Then cut it into small square pieces and pile it in layers in a baking-dish with three-quarters of an ounce of good butter in bits, and three-quarters of an ounce of grated Parmesan cheese between the layers (but not on the outside). Brown with the salamander or in a hot oven, and serve at once.
Take one pint of milk, four and a half ounces of semolina and boil; before taking it off the fire add salt to taste, one ounce of good butter, and three-quarters of an ounce of Parmesan cheese. Before it gets cold mix in two eggs, then pour it out on a dish, spreading it in an even thickness of about three-quarters of an inch. When cold cut it in small square pieces. Pile them one on another in a vegetable dish, adding between each layer one ounce of good butter in bits, and some grated Parmesan cheese (but not on the top), put the gnocchi into a hot oven to be slightly browned, and serve hot.
Make a paste with flour, and three eggs, roll it about the thickness of a florin, and cut it into strips the width of a finger. Boil in salted water and put it aside to dry. Cut up the fillets, or the thighs of a hare (about eight ounces) into small pieces, mince one and a half ounces of bacon, half a small onion, half a carrot, and a quarter of a head of celery, and put them to cook with three-quarters of an ounce of butter, and season with salt and pepper. When browned, sprinkle the meat with one tablespoonful of flour, moisten it with one wine-glassful of gravy, and let it simmer for a time, adding one and a quarter ounces of butter and a little grated nutmeg. Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.
Take twelve ounces of medium-sized spaghetti, parboil in slightly salted water; meanwhile wash and bone five anchovies, chop them up fine and put them into a sauce-pan with an abundance of pure olive oil, and a pinch of pepper. Do not let them boil, but when hot add two ounces of butter and the pulp of one or two tomatoes (or some tomato conserve). Pour this sauce over the spaghetti and serve hot.
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, adding an onion with two or three cloves stuck into it and half an ounce of butter. Drain and place them in a sauce-pan with half a pint of sauce ‘Alla Tedesca’ and half a pint of sauce ‘Alla Béchamel.’ Add a good pinch of pepper, a little grated nutmeg, and a quarter of a pound of grated Gruyère cheese. Toss well, then put them in a baking-dish, sprinkle with grated Parmesan cheese and bread-crumbs, pour a little clarified butter over them, and put into the oven. When baked a golden colour (about fifteen minutes) serve up hot.
Boil the spaghetti as above (‘al Forno’), drain, add one pint of Tomato sauce (see Sauces, p. 126) (or conserve) and a quarter of a pound of grated cheese, add a little pepper and grated nutmeg, and cook for ten minutes, tossing well. Serve hot with some grated Parmesan cheese separate.
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, with an onion stuck with cloves, and half an ounce of butter. Drain and put them into a saucepan with half a pint of Tomato sauce (see Sauces, p. 126) (or tomato conserve), half a pint of sauce ‘Suprema’ (see Sauces, p. 125), two truffles, seven or eight mushrooms, and a piece of smoked tongue, all cut up small. Add a little pepper, grated nutmeg, and a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, serve hot with some grated Parmesan cheese separate.
Slide long pieces of spaghetti (or small maccaroni) gently into a sauce-pan, turning them round so that they should not be broken. Boil in salted water until tender, then lay them straight out on a cloth to cool. Butter small moulds (about three inches high), and wind spaghetti round inside them, beginning at the bottom. As you wind, fill each mould with boiled maccaroni, pieces of sweetbread cut into small bits, and button mushrooms, already cooked and prepared. Fill the moulds rather tight, or the timbaletti will not stand up, cover them with buttered paper, and stand them in a pan of hot water to cook in a slow oven for half an hour. Turn the timbaletti carefully out of the moulds, pour a little gravy round them, and serve hot.
Take one pound of flour, three eggs, half a tumbler of milk, and a pinch of salt, mix up into a paste and work it well. Lay it aside for half an hour, then roll it out very thin and let it dry before cutting it into long thin strips (tagliarini). Boil these in salted water over a very slow fire for twenty minutes and then drain well. Meanwhile prepare four ounces of grated Parmesan cheese, five ounces of grated Gruyère, and six ounces of butter; put a layer of tagliarini into a baking-dish, and cover them with cheese and butter. Repeat the alternate layers of tagliarini, cheese and butter, until the dish is full. Sprinkle the top with bread-crumbs and bits of butter, bake in the oven for quarter of an hour and serve in the baking-dish very hot.
Make a stiff paste with flour and eggs, roll it to the thickness of a florin, cut it into strips half or three-quarters of an inch broad, and parboil with a very little salt. Meanwhile cut up into small square pieces a thick slice of ham, mince some carrot and celery (about the same in quantity as the ham) and put them into a frying-pan with two, or more, ounces of butter. When they begin to brown add some tomato juice (or tomato conserve) and a cupful of broth (or water). Place the tagliatelle, well strained, on to a hot dish, season with grated Parmesan cheese, some bits of butter, and the ham.
Put one clove of garlic (or a sliced onion) and a bunch of parsley into a frying-pan with some pure olive oil. As soon as the garlic (or onion) begins to brown, add six or seven tomatoes cut in slices, and salt and pepper to taste. When they are cooked strain off the gravy. Meanwhile make a paste as in ‘Tagliatelle with Ham,’ parboil in plenty of slightly salted water, then put it into a sauce-pan, pour the hot gravy over it, add some butter and a sprinkling of Parmesan cheese, mix, and serve at once.
Prepare the tagliatelle as in the recipe ‘with Ham,’ only substitute sausages for the ham.
Take seven ounces of curds (squeeze them through a cloth to extract all the water), one and a half ounce of Parmesan cheese, one egg, and one yolk of an egg, a little grated nutmeg and some allspice, a pinch of salt, and a little chopped-up parsley. Mix well together and put a spoonful on to little rounds of paste (about two and a half inches in diameter). Fold the paste over the curds, as you would a turnover, and put them into boiling salted water. Take them out with a strainer, season with butter and Parmesan cheese and serve hot. The quantities given ought to make about twenty-four tortelli.
Cut one carrot and one turnip into small dice, balls, or any fancy shapes; take a quarter of a pint of green peas, a quarter of a pint of young flageolet beans, a quarter of a pint of French beans cut into slices half an inch long, and some small pieces of cauliflower. Boil each vegetable separate, and drain them well before mixing them together lightly with a sauce ‘Alla Panna’ or ‘Alla Béchamel’ (see Sauces, pp. 119, 125), or a seasoning of melted butter, pepper, and salt.
[4] Agaricus campestris. The mushroom usually cultivated in England.
Take large mushrooms, clean them carefully, break off the stalks and peel the tops, put them on a gridiron, season with a little pepper and salt, turn them, and when done serve up on a very hot dish; put a good piece of fresh butter on to each, and a squeeze of lemon. Place them in a hot oven for a minute, or even in front of a hot fire, and serve on buttered toast.
[5] Boletus edulis.
Peel two pounds of fine mushrooms and put them into fresh water. Melt four ounces of butter in a sauce-pan with two or three spoonfuls of pure olive oil, one or two leaves of mint, an anchovy finely chopped up, and a little pounded parsley. Stir well together, put the mushrooms into the sauce-pan, having first dried them well, and sprinkled them with salt, then cook slowly. Serve up on slices of bread fried in butter, and squeeze the juice of half a lemon over them.
[6] Agaricus campestris.
Take one pound of fine mushrooms, break off the stalks, clean, wash, and drain them. (If very large divide them in two.) Put them into a sauté-pan with one ounce of fresh butter, season with one spoonful of salt and half a spoonful of pepper, and cover the pan. Cook over a moderate fire for six or seven minutes, then add half a cupful of cream and two tablespoonfuls of Vellutata sauce (see Sauces, p. 127). Cook for four minutes, and serve at once in a hot dish with croûtons (fried bread).
Mushrooms (Porcini[7]) ‘alla Francese’.
[7] Boletus edulis.
Peel two pounds of mushrooms, wash, drain, cut them into halves and pickle them for one hour in pure olive oil, salt and pepper. Put some pure olive oil into a clean frying-pan, throw in the mushrooms and add some finely chopped-up parsley. When done put them on slices of bread fried in fresh butter and serve hot.
[8] Boletus edulis.
Clean and wash some large mushrooms thoroughly; put them into a sauce-pan with a bay leaf, a clove of garlic (or an onion), a little thyme, salt, and a ladleful of water flavoured with a few drops of vinegar or lemon. Boil for two minutes, then drain, and cut them into slices. Throw the slices into a paste made of flour, one or two yolks of eggs, a little white wine (or water), and half a teaspoonful of pure olive oil. Fry in pure olive oil over a good fire, and serve up hot.
[9] Boletus edulis.
Choose porcini of a medium size, clean, and wash them well, but do not let them soak, as it spoils the flavour. Cut them into slices and flour well before throwing them into the frying-pan. Fry in pure olive oil, and season with salt and pepper while they are frying.
[10] Boletus edulis.
Remove the skin of some medium-sized heads of porcini (keep the stalks), clean, wash, and put them on a napkin to dry. Make a stuffing of the stalks, some parsley, a very little garlic (or onion), and put a small portion inside each mushroom head, salt according to taste, with a pinch of pepper; season with olive oil, place the heads thus prepared on a gridiron, and cook them over a slow fire for about a quarter of an hour. Serve very hot.
[11] Boletus edulis.
Put several peeled mushrooms into a sauce-pan with two or four ounces of butter (according to the quantity of mushrooms used), add a small bunch of parsley and two or three small onions. Put them on the fire, mix with a little flour, a tumbler of soup, half a tumbler of white wine, the same of clear gravy, and boil for an hour. Then skim off the grease, add a little more gravy if required, dust with flour, and put back to cook with salt and pepper to taste. Serve up hot.
[12] Agaricus Georgii (or Tricholoma Georgii).
Wash and clean one pound of prugnuoli and put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper, and cook over a brisk fire for ten minutes. Moisten well with chicken broth, and add a little sauce ‘Suprema’ (see Sauces, p. 125) (made with chicken broth). Prepare croûtons (fried bread) on a hot dish, and after sprinkling the juice of half a lemon over the mushrooms, put them on the bread and serve.
[13] Hygrophorus Marzuolus.
Clean and wash well one pound of dormienti, put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper; boil for a quarter of an hour, and add three tablespoonfuls of veal broth. Prepare croûtons (fried bread) on a hot dish, squeeze the juice of half a lemon over the mushrooms, place them on the bread and serve.
[14] Agaricus campestris.
Choose large fresh mushrooms, peel, and break the stalks off level; sprinkle pepper and salt on them and place a small piece of butter on each. Melt some butter in a frying-pan and put the mushrooms in, covering the pan closely with buttered paper. Fry slowly for ten minutes, then place the mushrooms on buttered toast, and serve at once.
[15] Boletus edulis.
Clean and cut the porcini into small pieces, wash, dry, and put them into a sauce-pan with one clove of garlic (or a little onion), and a little salt, adding some tomato conserve or the pulp of two raw tomatoes without skin or seeds, after pounding it well. Serve up hot.
[16] Amanita Caesarea.
Choose the ovoli young whilst still closed and of the form of an egg. Clean and wash them and cut them into thin slices. Fry in good butter, and season with salt, pepper, and grated Parmesan cheese. A little gravy is an improvement. Serve hot with croûtons (fried bread).
Boil six large onions for an hour in their skins. After draining, peel them and cut out their centres. Meanwhile prepare the following stuffing: Chop up fine four ounces of ham, or tongue, add grated bread, some melted butter, one or two tablespoonfuls of cream, a little salt and pepper. Mix well into a paste and fill the centre of the onions with it, then put them into a frying-pan, sprinkle them with a Butter sauce, and grated bread, and cook them with fire above and below, or in the oven. Just before serving pour ‘Alla Panna’ sauce over them (see Sauces, pp. 122, 125).
Peel and slice four medium-sized onions and put them into milk for a short time, then dip them in flour and fry them in very hot fat for eight or ten minutes. Strain, put them on a napkin to dry, and serve on a hot dish garnished with fried parsley.
Peel twelve large onions and put them into boiling water for about twenty minutes. Then drain, throw them into cold water, remove the two outer skins, and cut out their centres. Stand the onions in a frying-pan and put a teaspoonful of sugar into the centre of each, add four ounces of butter and cook them slowly until soft and slightly browned. Add some strong broth, a little at a time, and let it cook until it becomes reduced, keeping the frying-pan covered. Sprinkle the onions with the sauce and they will be well glacées.
Boil three-quarters of a pound of small white onions, then put them into a sauce-pan with two ounces of butter and a little flour, and cook them till they turn a good colour. Add about a quarter or half a pint of white wine or broth, and before they have finished cooking add some pepper and grated nutmeg. When the liquid is reduced, serve at once.
The onions can also be put into the oven, sprinkled with Parmesan cheese and melted butter, and browned.
Peel two pounds of onions and, after putting them into cold water, place them in a sauce-pan and cover them with good broth, letting them cook slowly. If young, one hour will suffice, if old, allow two hours. When soft, strain, and put them on a dish. Melt two ounces of butter in a frying-pan, add a spoonful of flour, and three-quarters of a pint of broth, mixing well until it boils, then add a little salt and pepper, and pour it over the onions. Serve hot.
If the parsnips are young and tender they must be put into cold water immediately after being scraped, to keep them white. If old they must be peeled and cut lengthwise into four pieces. Boil young parsnips three-quarters of an hour, old ones one and a quarter hours. Then drain, arrange on a hot dish, and pour a sauce ‘Alla Panna’ over them (see Sauces, p. 125).
Wash and peel six large parsnips, cut them in two and put them into a sauce-pan with enough boiling water to cover them, for one hour. Then drain, and place them on a hot dish. Meantime melt two ounces of butter in a frying-pan with three or four tablespoonfuls of flour, and stir to prevent browning. Add half a pint of hot water and boil for five minutes, stirring constantly. Add salt and pepper to taste, pour the sauce over the parsnips, sprinkle them with bread-crumbs and grated cheese, and bake for a quarter of an hour in a slow oven.
Boil the parsnips till tender; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoonfuls of dripping in a frying-pan, put in the parsnips, and fry until browned on both sides.
Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one egg. Make them up into small round cakes and fry in dripping, turning occasionally, until browned on both sides.
Shell carefully three quarts of young peas and wrap them in a wet cloth until wanted. Wash and tie up a lettuce head, and put it with the peas into a sauce-pan, adding one tumbler of water, a quarter of a pound of fresh butter, and a pinch of salt. Cook for a quarter of an hour, take out the lettuce, and before serving put in three tablespoonfuls of cream, mixed with the yolk of one egg, a spoonful of powdered sugar, and half a saltspoonful of white pepper. Boil for five minutes and serve hot.
Put one quart of young shelled peas into a sauce-pan with a little browned onion, one or two slices of ham chopped up fine, one ounce of fresh butter, a bunch of sweet herbs, and a sprinkling of flour. Add a large ladleful of good stock and cook slowly. When done, mix in a cupful of milk, a little powdered sugar, and thicken with two yolks of eggs. Serve up hot.
Put one quart of shelled peas into a sauce-pan with a little cold water and four ounces of fresh butter. Place them on a hot fire, add a cupful of boiling water, salt and pepper to taste, a spoonful of sugar, and a bunch of parsley. When reduced take out the parsley, add one or two ounces of fresh butter, and serve hot.
Boil one and a half quarts of peas, and two carrots cut into small square pieces, in good broth, with a tablespoonful of powdered sugar, for about an hour. Just before serving put the peas on to croûtons (fried bread) fried in fresh butter.
Cook one pint of shelled peas in an earthen pot of salted boiling water for a quarter of an hour, then drain. Put two ounces of fresh butter into a sauce-pan with one tablespoonful of flour, then add half a pint of milk and mix until it boils. Add salt and pepper to taste, and then put in the peas. Cook in a Bain-marie for a quarter of an hour, and serve as a garnish to any baked meat.
Take two young onions, cut them in half lengthwise, tie them up with a bunch of parsley leaves, and put them into a sauce-pan with one ounce of butter. When browned, pour a large cupful of broth over them and boil. As soon as the onions are quite soft rub them through a sieve together with the broth, and put them into a sauce-pan with one quart of peas and two heads of lettuce. Season with salt and pepper to taste, and boil slowly. When half done add one ounce more of butter mixed with a dessert-spoonful of flour, and a little more broth, if needed. Before serving take out the lettuce and thicken with two yolks of eggs mixed in a little broth.
Cut two young onions into fine slices, and put them in a sauce-pan with one ounce of butter. When browned, mix in a sprinkling of flour, pour in one or two cupfuls of broth and let the flour cook. Put in one quart of young peas, season with salt and pepper, and when half-cooked add two heads of lettuce. Boil slowly, taking care that the gravy does not get too thick, and before serving take out the lettuce. Sugar can be added, but only in small quantities.
Make a cross cut in an onion and put it into a sauce-pan with one ounce of butter; when browned, take it out and add a little flour to the butter. Mix and put in one quart of boiled peas, sprinkling them with salt and allspice. As soon as they have taken up the butter pour in a cupful of stock to finish the cooking, and serve.
Boil the peas in salted water with a bunch of parsley, drain when done. Just before serving turn them into the dish adding a few slices of fresh butter.
Boil one quart of shelled peas in salted water for fifteen minutes, then strain and keep them hot while preparing the omelette. Beat up four eggs, and add four tablespoonfuls of hot water, three-quarters of an ounce of fresh butter, and three or four drops of onion juice. Then put four ounces of butter into a frying-pan, brown it well and put in the eggs. Stir over a brisk fire till the eggs have set, then tilt the pan so that the butter passes under the omelette, and sprinkle with salt and pepper. Put two spoonfuls of the boiled peas into the middle of the omelette, turn one half of it over the peas, and put it on a very hot dish. Add a spoonful of Butter sauce to the rest of the peas and put them round the omelette. Serve up very hot.
Melt two ounces of fresh butter in a sauce-pan, when browned put in one quart of shelled peas, add salt to taste, and mix for three minutes. Then moisten with strong stock (for maigre use fish soup) and add a little cinnamon and allspice. When the peas are soft to the touch rub them through a sieve. Meanwhile cook two ounces of butter in a sauce-pan, put in the purée of peas, stir, and add a tablespoonful of flour, and then (stirring all the time) two pounded maccaroons, and three yolks of eggs. Take the peas off the fire and let them cool before mixing lightly with them three whites of eggs well beaten up. Butter a shape, put in the peas, and cook in a Bain-marie with fire above and below.
Take two pounds of very young peas in their pods and boil them in an earthen pot in salted boiling water for about half an hour. When cooked put them into a hot dish and pour sauce ‘Alla Panna’ over them (see Sauces, p. 125), or melted butter, salt, and pepper. Serve hot.
Take one and a half or two pounds of shelled peas, and put them into a sauce-pan with some ham, two ounces of butter, a bunch of sweet herbs, and a little fried onion. Simmer gently till they are done, then blend with the yolks of two or three eggs. Serve hot.
Take one pound of shelled peas, put them into a sauce-pan with two ounces of butter, one tumbler of water, one ounce of sugar, and a sprinkling of salt. Cook them over a sharp fire for a quarter of an hour; when tender, take them off the fire and add the yolks of four eggs well beaten up with half a tumbler of cream. Put them on the fire again and stir continually to prevent them from boiling. As soon as the eggs are set serve at once.
Scald one pint of Indian corn flour in boiling water. Mix together one dessert-spoonful of butter, two lightly beaten-up eggs, one wine-glassful of cream and a little salt, add this to the corn flour, and drop the paste from a spoon into a well-buttered pan. Bake in a moderate oven.[17]