<h4>86</h4>
<h4>MEAT GENOVESE</h4>
<h4>(Carne alla Genovese)</h4>
<p>Take thick slices of good lean veal, weighing about a pound, beat it and
flatten it well. Beat three or four eggs, season them with salt and
pepper, a pinch of grated cheese and some chopped parsley. Fry the eggs
in butter in the form of an omelet about the size of the meat over<span class='pagenum'><SPAN name="Page_66" id="Page_66"></SPAN></span>
which it will be laid, cutting it where it overlaps and putting the
pieces where it lacks so as to cover the meat entirely. After that roll
tight the meat together with the omelet and tie it with thread. Then
sprinkle some flour over it and put it in a saucepan with a piece of
butter, seasoning with salt and pepper. When it is well browned on all
sides, pour some soup stock to complete the cooking and serve it in its
gravy which will be thick enough on account of the flour.</p>
<h4>87</h4>
<h4>RICE PUDDING WITH GIBLETS</h4>
<h4>(Sfornato di riso con rigoglie)</h4>
<p>Make a good brown stock (see No. 13) and use the same for the rice as
well as for the giblets. To these add some thin slices of ham and brown
them first in butter, seasoned moderately with salt and pepper,
completing the cooking with brown stock. A taste of mushrooms will be
found useful.</p>
<p>Brown the rice equally in butter, then complete the cooking with hot
water. Drain and put the brown stock, adding grated cheese and two
beaten eggs, when the rice has cooled a little.</p>
<p>Take a smooth mold, round or oval, grease it evenly with butter, cover
the bottom with buttered paper and place in it the rice to harden it in
the oven. When taken from the mold pour over<span class='pagenum'><SPAN name="Page_67" id="Page_67"></SPAN></span> the gravy from the
giblets, slightly thickened with a pinch of flour and serve with the
giblets around, seeing that there is plenty of gravy for them.</p>
<h4>88</h4>
<h4>PUDDING GENOESE</h4>
<h4>(Budino alla genovese)</h4>
<p>Chop together a slice of veal, some chicken breast and two slices of ham
and then grind or better pound them, with a small piece of butter, a
tablespoonful of grated cheese and a crumb of bread soaked with milk.
Rub through a sieve and add three tablespoonfuls of <b>Balsamella</b> (see No.
54) which you will make thick enough for this dish, three eggs and just
a taste of nutmeg, mixing everything well.</p>
<p>Take a smooth mold, grease it evenly with butter and put on the bottom a
sheet of paper, cut according to the shape of the bottom and equally
greased with butter. Pour over the above ingredients and cook in a
vessel immersed in boiling water (double boiler).</p>
<p>When taken from the mold, remove the paper and in its place put a gravy
formed with chopped chicken giblets cooked in brown stock. Serve hot.<span class='pagenum'><SPAN name="Page_68" id="Page_68"></SPAN></span></p>
<h4>89</h4>
<h4>LIVER LOAF</h4>
<h4>(Pane di fegato)</h4>
<p>Cut about one pound of veal liver in thin slices and four chicken livers
in two parts and put all this in a saucepan with rosemary and a piece of
butter. When this is melted put in another piece and season with salt
and pepper. After four or five minutes at a live fire, remove the liver
(dry) and grind it together with the rosemary. In the gravy that remains
in the saucepan put a big crumb of bread, cut into small pieces and make
a paste that will also be ground with the liver. Then rub everything
through a sieve, add one whole egg and two yolks and a pinch of grated
cheese, diluting with brown stock or water. Finally put in a smooth mold
with a sheet of paper in the bottom, all evenly greased with butter and
cook in a double boiler. Remove from the mold when cool and serve cold,
with gelatine.</p>
<h4>90</h4>
<h4>VEAL WITH TUNNY</h4>
<h4>(Vitello tonnato)</h4>
<p>Take two pounds of meat without bones, remove the fat and tendons, then
lard it with two anchovies. These must be washed and boned and cut
lengthwise, after opening them, making<span class='pagenum'><SPAN name="Page_69" id="Page_69"></SPAN></span> in all eight pieces. Tie the
piece of meat not very tight and boil it for an hour and a half in
enough water to cover it completely. Previously put into the water one
quarter of an onion larded with clover, one leaf of laurel, celery,
carrot and parsley. Salt the water generously and don't put the veal in
until it is boiling. When the veal is cooked, untie, dry it and keep it
for two or three days in the following sauce in quantity sufficient to
cover it.</p>
<p>Grind ¼ pound tunny fish preserved in olive oil and two anchovies,
crush them well with the blade of a knife and rub through a sieve adding
good olive oil in abundance little by little, and squeeze in one whole
lemon, so that the sauce should remain liquid. Finally mix in some
capers soaked in vinegar.</p>
<p>Serve the veal cold, in thin slices, with the sauce.</p>
<p>The stock of the veal can be rubbed through a sieve and used for
risotto.</p>
<h4>91</h4>
<h4>STUFFED ITALIAN SQUASH</h4>
<h4>(Zucchini ripieni)</h4>
<p>For a description of the <b>Zucchini</b> see No. 32.</p>
<p>To make the stuffed zucchini first cut them lengthwise in two halves and
remove the interior pulp, leaving space enough for the filling.<span class='pagenum'><SPAN name="Page_70" id="Page_70"></SPAN></span></p>
<p>Take some lean veal (quantity in proportion to the squashes) cut it into
pieces and place it on the fire in a saucepan with a hash of onion,
parsley, celery, carrot, a little corned beef cut in little pieces, a
little oil, salt and pepper. Stir it often with a spoon and when the
meat is brown pour in a cup of water and then another after a while.
Then rub the gravy through a sieve and put it aside.</p>
<p>Chop the cooked meat fine and grind it in the grinder and make a hash of
it and one egg, a little grated cheese, a crumb of bread boiled in milk
or in soup stock and just a taste of nutmeg. Put this hash inside each
half squash and put them to brown in butter, completing the cooking with
the gravy set aside.</p>
<h4>92</h4>
<h4>STRING BEANS AND SQUASHES SAUTÉ</h4>
<h4>(Fagiolini e zucchini sauté)</h4>
<p>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.<span class='pagenum'><SPAN name="Page_71" id="Page_71"></SPAN></span></p>
<h4>93</h4>
<h4>STRING BEANS WITH EGG SAUCE</h4>
<h4>(Fagiuolini in salsa d'uovo)</h4>
<p>Take less than a pound of string beans, cutting off the two points and
removing all the strings, and then cook them partially in water
moderately salted. Take them from the kettle, drain, and brown with
butter, salt and pepper. Beat one yolk with a teaspoonful of flour and
the juice of half a small lemon, dilute with half a cup of cold broth
from which the fat has been removed and put this liquid on the fire in a
small saucepan stirring continually. When the liquid has become, through
the cooking, like a cream, pour it on the string beans that you will
keep on the fire a little longer, with the sauce. The string beans so
prepared can be served with boiled beef.</p>
<h4>94</h4>
<h4>STRING BEANS IN MOLD</h4>
<h4>(Sformato di fagiolini)</h4>
<p>Take one pound of string beans, seeing that they are quite tender. Cut
off the ends and remove the strings. Throw them into boiling water with
a pinch of salt and when they are half cooked take them away and put
them in cold water. If you have brown stock complete the cooking with
this and with butter, otherwise brown a piece of<span class='pagenum'><SPAN name="Page_72" id="Page_72"></SPAN></span> onion, some parsley, a
piece of celery and olive oil. When the onion is browned put in the
string beans and complete the cooking with a little water if necessary.</p>
<p>Prepare a <b>Balsamella</b> sauce (No. 54) with a small piece of butter, half a
teaspoonful of flour and half a cup of milk. With this, a tablespoonful
of grated cheese and four beaten eggs bind the string beans when they
are cold, mix and put in a mold, evenly greased with butter and the
bottom covered with paper. Cook in a double boiler and serve hot.</p>
<h4>95</h4>
<h4>CAULIFLOWER IN MOLD</h4>
<h4>(Sformato di cavolfiore)</h4>
<p>Take a good sized cauliflower, remove the stalk and outside leaves, half
cook it in water and then cut it into small pieces. Salt them and put
them to brown with a little piece of butter and then complete the
cooking with a cup of milk. Then rub them through a sieve. Prepare a
<b>Balsamella</b> (No. 54) and add it to the cauliflower with 3 beaten eggs and
a tablespoonful of grated cheese.</p>
<p>Cook in a greased mold and serve hot.<span class='pagenum'><SPAN name="Page_73" id="Page_73"></SPAN></span></p>
<h4>96</h4>
<h4>ARTICHOKES IN MOLD</h4>
<h4>(Sformato di carciofi)</h4>
<p>Remove the outside leaves of the artichokes, the harder part of all
leaves, and clean the stalks without removing them.</p>
<p>Cut each artichoke into four parts and put them to boil in salt water
for only five minutes. If left longer on the fire they become too soaked
in water and lose their taste. Remove from the water, drain them, grind
or pound and rub them through a sieve. Season the pulp so obtained with
two or three beaten eggs, two or three tablespoonfuls of <b>Balsamella</b> (No.
54) grated cheese, salt and a taste of nutmeg, but taste the seasoning
several times to see that it is correctly dosed.</p>
<p>Place in a mold with brown stock or meat gravy (in that case use a mold
with a hole) and cook in double boiler.</p>
<h4>97</h4>
<h4>FRIED MUSHROOMS</h4>
<h4>(Funghi fritti)</h4>
<p>Choose middle-sized mushrooms, which are also of the right ripeness:
when they are too big they are too soft and if small they are too hard.</p>
<p>Scrape the stems, wash them carefully but do not keep in water, for then
they would lose their<span class='pagenum'><SPAN name="Page_74" id="Page_74"></SPAN></span> pleasant odor. Then cut them in rather large
slices and dip them in flour before putting in the frying pan. Olive oil
is best for frying mushrooms and the seasoning is composed exclusively
of salt and pepper to be applied when they are frying. They can also be
dipped in beaten eggs after being sprinkled with flour, but this is
superfluous.</p>
<h4>98</h4>
<h4>STEWED MUSHROOMS</h4>
<h4>(Funghi in umido)</h4>
<p>For a stew the mushrooms ought to be below middle-size. Clean, wash and
cut as for the preceding. Put a saucepan on the fire with olive oil, one
or two cloves of oil and some mint leaves. When the oil begins to
splutter, put the mushrooms in without dipping in flour, season with
salt and pepper and when they are half cooked pour in some tomato sauce.
Be sparing however, with the seasoning, in order that the mushrooms do
not absorb it too much and so lose some of their own delicate flavor.</p>
<h4>99</h4>
<h4>DRIED MUSHROOMS</h4>
<h4>(Funghi secchi)</h4>
<p>Mushrooms are an excellent condiment of various dishes and for this
reason it is well to have some always at hand. Since, however, it is
not<span class='pagenum'><SPAN name="Page_75" id="Page_75"></SPAN></span> always possible to have them fresh, the following recipe to prepare
dried mushrooms will be found useful.</p>
<p>First of all wait until there is a sunny day. Choose young mushrooms
middle sized or big, but not too soft. Scrape the stem, clean them well
in order to remove the earth and, without washing cut them in big
pieces. This because when dried they diminish considerably in size. Keep
these pieces exposed in the sun for two or three days, then thread them
on a string (practising a hole in them) and keep in a well ventilated
room or in the sun until they become quite dry. Then put them away well
closed in a paper bag, but don't fail to look at them from time to time
to see if it is necessary to expose them some more to sun and
ventilation.</p>
<p>To use them soften in warm water, but keep them in as little as
possible, so that they do not lose their delicate flavor. The best time
to dry the mushrooms is June or July.</p>
<div style="break-after:column;"></div><br />