The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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String Beans and Squashes Saute'

(Fagiolini e zucchini sautè) Brown in butter some string beans, that have been previously half cooked in water and some raw squashes cut in cubes. Put the squashes in only when the butter is beginning to brown. Season moderately with salt and butter and add some brown stock or good tomato sauce.

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