The Cook's Decameronover 200 Italian recipes (eBook)
248 Seiten
Seltzer Books (Verlag)
978-1-4553-0104-1 (ISBN)
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 |
Haben Sie eine Frage zum Produkt? |
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