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Fowl, Duck, Game, Hare: Lettuce
No. 170. Lattughe al sugo (Lettuce) Ingredients: Lettuce, Parmesan, bacon, stock, butter, croûtons of bread, gravy.
Take off the outside leaves of a lettuce, blanch and drain them well. Put on each leaf a mixture of grated Parmesan, salt, little bits of chopped bacon or ham, add a little good stock, cover over with buttered paper, and cook in a hot oven for five minutes.
Then drain off the stock and roll up each leaf with the bacon, &c., put them on croûtons of fried bread and pour some good thick gravy over them.
No. 171. Lattughe farcite alla Genovese (Lettuce) Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole sauce.
Prepare a lettuce as above, and spread on each leaf a spoonful of forcemeat of fowl or veal, add a little cooked ham chopped up, roll up the leaves, and cook as above. Drain them on a cloth, arrange them neatly on a dish, and pour some good Espagnole sauce (No. 1) over them.
No. 172. Funghi cappelle infarcite (Stuffed Mushrooms) Ingredients: Mushrooms, bread, stock, garlic, parsley, salt, Parmesan, butter, eggs, cream.
Choose a dozen good fresh mushrooms, take off the stalks and put the tops into a saucepan with a little butter. See that they lie bottom upwards.
Then cut up and mix together half the stalks of the mushrooms, a little bread crumb soaked in gravy, the merest scrap of garlic and a little chopped parsley. Put this into a separate saucepan and add to it two eggs, half a gill of cream, salt, and two tablespoonsful of grated Parmesan. Mix well so as to get a smooth paste and fill in the cavities of the mushrooms with it.
Then add a little more butter, strew some bread crumbs over each mushroom, and cook in the oven for ten to fifteen minutes.
No. 173. Verdure miste (Macédoine of Vegetables) Ingredients: Cauliflower, carrots, celery, spinach, butter, cream, pepper, Parmesan.
Boil some carrots, cauliflower, spinach, and celery (all cut up) in water. Then put them in layers in a buttered china mould, and between each layer add a little cream, pepper, and a little grated Parmesan and Cheddar. Fill the mould in this manner, and put it in the oven for half an hour, so that the vegetables may cook without adhering to the mould. Turn out and serve.