Chapter 8

NUMBERS REFER TO RECIPES

Page

African hen, 143 103

Almond, cake, 189 129 crisp cake, 193 133 (roasted) pudding, 205 143

Anchovy sauce, 14 16

Apricot marmelade, 214 151

Artichokes, with butter, 31 27 fried, 28 25 in mold, 96 73 steamed, 29 26 stewed, 30 27 stuffed, 105 78 stuffed with meat, 106 79 with sauce, 104 78

Asparagus, 114 85

Balsamella, sauce, 59 46

Bean soup, 7 9

Birds, 132 95

Biscuit, 191 131

Biscuit (ice), 216 153

Biscuit, crisp, 183 124 soft, 184 125 sultan, 185 126 wafer, 194 134

Blackberry syrup, 212 149

Bread soup, 3 7

Breast of Veal stuffed, 80 62

Brittle (see crisp cake)

Broth, 1 5

Brown stock, 13 15

Cabbage, stuffed, 112 83

Cake, almond, 189 129 corn meal, 190 130 crisp, 206 144 Madeleine, 192 132 Margherita, 186 127 portugaise, 196 136 quince, 195 135

Cakes, farina, 198 138

Caper Sauce, 57 45

Cappelletti, soup, 2 6

Cauliflower, in mold, 95 72 with balsamella, 111 83

Celery, au jus, 166 116 dressing 103 77 fried, 168 117 purée, 169 117 sauce for, 167 116 with butter, 165 115

Chicken alla cacciatora, 35 30 boned and stuffed, 40 33 breasts sauté, 45 37 fried, 34 29 sauté, 142 102 stuffed, 139 100 stuffing, 64 51 with ham, 141 102 with egg sauce, 44 37 with sausages, 43 36 with sherry, 42 36 with tomatoes, 41 35 with sauce piquante, 140 101

Cod fish, boiled, 122, 123 90-91 croquettes, 125 91 fried, 124 91

Corn meal, cake, 190 130 pie, 37 31 with sausages, 36 30

Crisp cake in double boiler, 206 144

Croquettes, fried, 67 53

Curly tart, 188 129

Currant, syrup, 209 146

Cutlets, chopped meat, 74 58 veal, 75 58 stewed, 73 57 stuffed, 76, 138 59-99

Dog fish, fried, 126 92 stewed, 127 92

Duck, tame, 144 104 wild, 46 38

Eels, stewed, 118 88 with peas, 119 88

Eggs, scrambled, 181 123 with ham, 179 122 with onion sauce, 178 122 with tomato sauce, 180 123

Egg-plants, fried, 100 75 in the oven, 102 76 stewed, 101 76

Farina, cakes, 198 138 tart, 200 139

Fish, with bread crumbs, 115 86 cutlets, stewed, 116 86

Fry, Roman, 68, 69 54-55

Gnocchi, 4 7 milk, 207 145

Hare, roast, 135 97 stewed, 51 42

Ices, biscuits, 216 153 lemon, 217 153 orange, 219 154 pistache, 220 155 strawberry, 218 154 tutti frutti, 221 155

Kidney, broiled, 152 108 fried, 153 108 sauté, 71 56 sliced 151 107 with anchovy, 150 107 omelet, 61 48

Lamb, leg of, 147 105 omelet, 33 29 shoulder, 79 61 roast, 133 96 with peas, 78 61

Lemon, ice, 217 153 pudding, 204 142 syrup, 211 148

Lentils, soup, 9 10

Liver, loaf, 89 68

Macaroni, Napolitaine, 20 20 fried with oil, 21 21 au gratin, 19 19 a la Corinna, 18 18 with anchovy sauce, 17 18 with butter and cheese, 15 17 with tomato sauce or brown stock, 16 18

Macaroons, 197 136

Madeleine cake, 192 132

Mantona tart, 187 128

Margherita cake, 186 127

Marmelade, apricot, 214 151

Meat, Genovese, 86 65 Omelet, 77 60 stuffing, 65 52

Milk gnocchi, 207 145

Minestrone, 9 11

Mushrooms, dried, 99 74 fried, 97 73 stewed, 98 74

Mussels, with egg sauce, 120 89 with tomato sauce, 121 89

Mutton, cutlets, 84 54 leg of, 72, 134 57-96

Omelet, curled, 60 47 lamb, 33 29 veal kidney, 61 48

Onions, stewed, 160 112 stuffed, 159 112

Orange, ice, 219 154

Orgeat, syrup, 213 150

Panata, 3 7

Paste for frying, 63 50

Pavese soup, 10 11

Peaches, stuffed, 206 144

Peas, with corned beef, 109 82 with ham, 108 81 with onion sauce, 117 80

Pigeon, surprise, 137 98 broiled, 148 106 (See Squabs)

Pistache, ice, 220 155

Polenta pie, 37 31 with sausages, 36, 163 30-113

Polpettone, 77 60

Pork liver fried, 66 53 roast, 146 105

Portuguese cake, 196 136

Pot-roast, 130 94 with garlic, 131 95 larded, 136 98

Potato pudding, 203 141

Preserve, quince, 215 151

Pudding, bread, 202 141 Genovese, 88 67 hazelnuts, 182 124 lemon, 204 142 potato, 203 141 rice meal, 201 140 roasted almonds, 205 143

Puff Paste, 62 48

Quince, cake, 195 135 preserve, 215 151

Rabbit, stewed, 52 42

Raspberry syrup, 210 148

Ravioli, 10 11

Rice, cakes, 27 25 meal pudding, 201 140 pancakes, 70 55 pudding with giblets, 87 66 tart, 199 139 with saffron, 26 24

Risotto Milanaise, 22 22 with chicken giblets, 23 22 with lobster, 25 23 with peas, 24 23 with saffron, 26 24

Roast-beef, 128 93

Rolls, stuffed, 38 32

Roman fry, 68, 69 54-55

Sabayon, 208 146

Salmi of game, 50 41

Sauce, anchovy, 13 15 balsamella, 59 46 brown stock, 12 14 caper, 57 45 for broiled fish, 56 45 green, 53 43 Genovese, 58 46 tomato, 12 14 white, 54 43 yellow, 55 44

Sausages with corn meal, 163 113 with onions, 164 114

Soup, bean, 7 9 bread, 7 9 cappelletti, 2 6 lentils, 8 10 Pavese, 11 12 Queen, 6 9 stock, 1 5 vegetables, 5 8

Spaghetti, 11-15 13-17 (see _Macaroni_)

Spinach, side-dish, 113 84

Squabs, ragout, 48 39 stewed, 47 39 timbale, 49 40 (See =Pigeons=)

Squash, fried, 32 28 stuffed, 91 69

Steak in the saucepan, 149 106

Stewed cutlets, 73 57

Strawberry, ice, 218 154

String beans in mold, 94 71 sauté, 92 70 with egg sauce, 93 71

Stufato, 170 117 French, 173 119 Milanaise, 172 118 Southern, 171 118

Stuffing, chicken, 64 51 meat, 65 52

Sugo di carne, 13 15

Sweet-breads, 157 110

Syrup, hard blackberry, 212 149 lemon, 211 148 orgeat, 213 150 raspberry, 210 148 red currant, 209 146

Tart, curly, 188 129 farina, 200 139 Mantona, 187 128 rice, 199 139

Tenderloin, with Marsala, 85 65 with spices, 158 111

Tomato sauce, 12 14 stuffed, 110 82

Tongue, boiled, 154 108 stewed, 156 109 with olives, 155 109

Tripe with gravy, 82 63

Trout, Alpine, 174 120 fried, 176 121 Lombard, 175 121 with anchovies, 177 121

Turkey, 145 104

Tutti frutti, ice, 221 155

Veal, breast, 80 62 cutlets, 75 58 kidney with anchovy, 150 107 liver, 161 113 fried, 162 113 in gravy, 83 63 kidney sliced, 151 107

Veal, roast, 129 94 stewed, 39 32 with gravy, 81 62 with tunny, 90 68

Vegetable chowder, 10 11 soup, 7 8

Wafer biscuits, 194 134

Whiting with anchovy sauce, 117 87

Zabaione, 208 146

Zucchine, 32 28

+---------------------------------------------------+ |Transcriber's Note: | | | |All grave accents in the original have been | |changed to acute and an acute accent has been | |added to Recipe No. 169 PUREE OF CELERY. | | | |Inconsistencies in spelling between the main body | |and index have been retained, however typographical| |typographical errors have been corrected in both. | |in both. | +---------------------------------------------------+