Recipes
Recipes
PAGE SAUCES 8. Tarragon Sauce • 99 NO. 1. Espagnole 2. Veluté Sauce PAGE 9. Tomato Sauce 99 or Brown 10. Tomato Sauce Piquante 100 Sauce 0…
Recipes (SAUCES As the three chief)
SAUCES As the three chief foundation sauces in cookery, Espagnole or brown sauce, Veluté or white sauce, and Béchamel, are alluded to so…
Recipes: Sauce
No. 2. Veluté Sauce The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead…
Recipes: Ingredients
No. 4. Mirepoix Sauce (for masking) Ingredients: Bacon, onions, carrots, ham, a bunch of herbs, parsley, mushrooms, cloves, peppercorns…
Recipes: Muscat
No. 7. Ham Sauce, Salsa di Prosciutto Ingredients: Ham, Muscat or sweet port, vinegar, basil, spice.
Recipes: Clear
SOUPS No. 19. Clear Soup Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three…
Recipes: Parmesan
No. 23. Venetian Soup Ingredients: Clear soup, butter, flour, Parmesan, eggs.
Recipes: Minestra
No. 36. Minestra alla Casalinga and Turnips Ingredients: Rice, turnips, butter, gravy, tomatoes.
Recipes: Mullet
No. 47. Triglie alla Marinara (Mullet) Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.
Recipes: Oysters
No. 55. Ostriche alla Livornese (Oysters) Ingredients: Oysters, parsley, shallot, anchovies, fennel, pepper, bread crumbs, cream, lemon.
Recipes: Sogliole
No. 60. Sogliole in Zimino (Sole) Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or white wine.
Recipes: Fillet
Fillet a sole and put it in a sauté-pan with one and a half ounces of butter and a clove of garlic with one cut in it, then sprinkle over…
Recipes: Cover
Fillet a sole and interlard each piece with a bit of anchovy. Tie up the fillets and put them in a sauté-pan with two ounces of butter, a…
Recipes: Salmon
No. 65. Salmone alla Genovese (Salmon) Ingredients : Salmon, Genoese sauce (No. 5), butter, lemon.