The Cook's Decameronover 200 Italian recipes (eBook)

eBook Download: EPUB
2018
248 Seiten
Seltzer Books (Verlag)
978-1-4553-0104-1 (ISBN)

Lese- und Medienproben

The Cook's Decameronover 200 Italian recipes - Mrs. W. G. Waters
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First published around 1900.With links to each of the 230 recipes. According to the Preface: 'Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day.'I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death.I put this Fellow upon an Account of his office:Where he fell to Discourse of this Palate-Science, with such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divinity.He made a Learned Distinction of the several sorts of Appetites, of that of a Man before he begins to eat, and of those after the second and third Service:The Means simply to satisfy the first, and then to raise and acute the other two:The ordering of the Sauces, first in general, and then proceeded to the Qualities of the Ingredients, and their Effects:The Differences of Sallets, according to their seasons, which ought to be serv'd up hot, and which cold:The Manner of their Garnishment and Decoration, to render them yet more acceptable to the Eye after which he entered upon the Order of the whole Service, full of weighty and important Considerations.'


First published around 1900. With links to each of the 230 recipes. According to the Preface: "e;Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day. "e;I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate-Science, with such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divinity. He made a Learned Distinction of the several sorts of Appetites, of that of a Man before he begins to eat, and of those after the second and third Service: The Means simply to satisfy the first, and then to raise and acute the other two: The ordering of the Sauces, first in general, and then proceeded to the Qualities of the Ingredients, and their Effects: The Differences of Sallets, according to their seasons, which ought to be serv'd up hot, and which cold: The Manner of their Garnishment and Decoration, to render them yet more acceptable to the Eye after which he entered upon the Order of the whole Service, full of weighty and important Considerations."e;

No. 85.  Vitello alla Pellegrina (Breast of Veal)


 

Ingredients:  Breast of veal, butter, onions, sugar, stock, red  wine, mushrooms, bacon, salt, flour, bay leaf.

 

Roast a bit of breast of veal, then glaze over two Spanish onions  witl1 butter and a little sugar, and when they arc a good colour  pour a teacup of stock and a glass of Burgundy over them, and add a  few mushrooms, a bay leaf, some salt, and a few bits of bacon.

When the mushrooms and onions are cooked, skim off the fat and  thicken the sauce with a little flour and butter fried together;  pour it over the veal and put the onions and mushrooms round the  dish.

 

No. 86.  Frittura Piccata al Marsala (Fillet of Veal)


 

Ingredients:  Veal, butter, Marsala, stock, lemon, bacon.

 

Cut a tender bit of veal steak into small fillets, cut off all the  fat and stringy parts, flour them and fry them in butter.  When  they are slightly browned add a glass of Marsala and a teacup of  good stock, and fry on a very hot fire, so that the fillets may  remain tender.  Take them off the fire, put a little roll of fried  bacon on each, add a squeeze of lemon juice, and serve.

 

No. 87.  Polpettine Distese (Veal Olives)


 

Ingredients:  Veal steak, butter, bread, eggs, pistacchio nuts,  spice, parsley.

 

Cut some slices of veal steak very thin as for veal olives, and  spread them out in a well-buttered stewpan.  On each slice of veal  put half a spoonful of the following mixture:  Pound some crumb of  bread and mix it with a whole egg; add a little salt, some  pistacchio nuts, herbs, and parsley chopped up, and a little  butter.  Roll up each slice of veal, cover with a sheet of buttered  paper, put the cover on the stewpan and cook for three-quarters of  an hour in two ounces of butter on a slow fire.  Thicken the sauce  with a dessert-spoonful of flour and butter fried together.

 

No. 88.  Coste di Vitello Imboracciate (Ribs of Veal)


 

Ingredients:  Ribs of veal, butter, eggs, Parmesan, bread crumbs,  parsley.

 

Cut all the sinews from a piece of neck or ribs of veal, cover the  meat with plenty of butter and half cook it on a slow fire, then  let it get cold.  When cold, egg it over and roll it in bread  crumbs mixed with a tablespoonful of grated Parmesan; fry in butter  and serve with a garnish of fried parsley and a rich sauce.  A  dessert-spoonful of New Century sauce mixed with quarter of a pint  of good thick stock makes a good sauce.  (See No. 226.)

 

No. 89.  Costolette di Montone alla Nizzarda  (Mutton Cutlets)


 

Ingredients:  Mutton cutlets, butter, olives, mushrooms, cucumbers.

 

Trim as many cutlets as you require, and marinate them in vinegar,  herbs, and spice for two hours.  Before cooking wipe them well and  then saute them in clarified butter, and when they are well  coloured on both sides and resist the pressure of the finger, drain  off the butter and pour four tablespoonsful of Espagnole sauce (No.  1) with a teaspoonful of vinegar and six bruised pepper corns over  them.  Arrange them on a dish, putting between each cutlet a  crouton of fried bread, and garnish with olives stuffed with  chopped mushrooms and with slices of fried cucumber.

 

No. 90.  Petto di Castrato all'Italiana (Breast of Mutton)


 

Ingredients:  Breast of mutton, veal, forcemeat, eggs, herbs,  spice, Parmesan.

 

Stuff a breast of mutton with veal forcemeat mixed with two eggs  beaten up, herbs, a little spice, and a tablespoonful of grated  Parmesan, braize it in stock with a bunch of herbs and two onions.

Serve with Italian sauce (No. 6).

 

No. 91.  Petto di Castrato alla Salsa piccante (Breast of Mutton)


 

Ingredients:  Same as No. 90.

 

When the breast of mutton has been stuffed and cooked as above, let  it get cold and then cut it into fillets, flour them over, fry in  butter, and serve with tomato sauce piquante (No. 10), or one  dessert-spoonful of New Century sauce in a quarter pint of good  stock or gravy.

 

No. 92.  Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)


 

Ingredients:  Tendons of lamb, eggs, bread crumbs, truffles,  butter, stock, Villeroy sauce.

 

Slightly cook the tendons (the part of the breast near the ribs) of  lamb, press them between two dishes till cold, then cut into a good  shape and dip them into a Villeroy sauce (No. 18) egg and bread-  crumb, and saute them in butter.  When about to serve, put them in  a dish with very good clear gravy.  A teaspoonful of chopped mint  and a tablespoonful of chopped truffles mixed with the bread crumbs  will be a great improvement.

 

No. 93.  Tenerumi d' Agnello alla Veneziana  (Tendons of Lamb)


 

Ingredients:  Tendons of lamb, butter, parsley, onions, stock.

 

Fry the tendons of lamb in butter together with a teaspoonful of  chopped parsley and an onion.  Serve with good gravy

 

No. 94.  Costolette d' Agnello alla Costanza (Lamb Cutlets)


 

Ingredients:  Lamb cutlets, butter, stock, cocks' combs, fowl's  liver, mushrooms.

 

Fry as many lamb cutlets as you require very sharply in butter,  drain off the butter and replace it with some very good stock or  gravy.  Make a ragout of cocks' combs, bits of fowl's liver and  mushrooms all cut up; add a white sauce with half a gill of cream  mixed with it, and with this mask the cutlets, and saute them for  fifteen minutes.

 

Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.


 

No. 95.  Timballo alla Romana


 

Ingredients:  Cold fowl, game, or sweetbread, butter, lard, flour,  Parmesan, truffles, macaroni, onions, cream.

 

Make a light paste of two ounces of butter, two of lard, and half a  pound of flour, and put it in the larder for two hours.  In the  meantime boil a little macaroni and let it get cold, then line a  plain mould with the paste, and fill it with bits of cut-up fow1,  or game, or sweetbread, bits of truffle cut in small dice, grated  Parmesan, and a little chopped onion.  Put these ingredients in  alternately, and after each layer add enough cream to moisten.

Fill the mould quite full, then roll out a thin paste for the top  and press it well together at the edges to keep the cream from  boiling out.  Bake it in a moderate oven for an hour and a half,  turn it out of the mould, and serve with a rich brown sauce.

Decorate the top with bits of red tongue and truffles cut into  shapes or with a little chopped pistacchio nut.

 

No. 96.  Timballo alla Lombarda


 

Ingredients:  Macaroni, fowl or game, eggs, stock, Velute sauce  (No. 2), tongue, butter, truffles.

 

Butter a smooth mould, then boil some macaroni, but take care that  it is in long pieces.  When cold, take the longest bits and line  the bottom of the mould, making the macaroni go in circles; and  when you come to the end of one piece, join on the next as closely  as possible until the whole mould is lined; paint it over now and  then with white of egg beaten up; then mask the whole inside with a  thin layer of forcemeat of fowl, which should also be put on with  white of egg to make it adhere; then cut up the bits of macaroni  which remain, warm them up in some good fowl stock and Velute sauce  much reduced, a little melted butter, some bits of truffle cut into  dice, tongue, fowl, or game also cut up in pieces.  When the mould  is full, put on another layer of forcemeat, steam for an hour, then  turn out and serve with a very good brown sauce.

 

No. 97.  Lingua alla  Visconti (Tongue)


 

Ingredients:  Tongue, glaze, bread, spinach, white grapes, port.

 

Soak a smoked tongue in fresh water for forty-eight hours, then  boil it till it is tender.  Peel off the skin, cut the tongue in  rather thick slices, and glaze them.  Prepare an oval border of  fried bread, cover it with spinach about two inches thick, and on  this arrange the slices of tongue.  Fill in the centre of the dish  with white grapes cooked in port or muscat.

 

No. 98.  Lingua di Manzo al Citriuoli (Tongue with Cucumber)


 

Ingredients:  Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,  carrots, onions, thyme, bay leaves, cloves, stock.

 

Gently boil an ox tongue until you can peel off the skin, then lard  it, season it with salt, pepper, nutmeg, and chopped parsley, and  boil it with some bits of bacon, ham, veal, a carrot, an onion, two  bay leaves, thyme and two...

Erscheint lt. Verlag 1.3.2018
Sprache englisch
Themenwelt Sachbuch/Ratgeber Essen / Trinken Grundkochbücher
ISBN-10 1-4553-0104-3 / 1455301043
ISBN-13 978-1-4553-0104-1 / 9781455301041
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