Now, if we loosen the purse-strings
a little, and use the best English materials, I affirm that we
shall achieve a result excellent enough to prove that Italian
cookery is worthy to take its stand beside its great French rival.
I am glad Mrs. Wilding has given me an opportunity to impress upon
you all that its main characteristics are simplicity and cheapness,
and I can assure her that, even if she should reproduce the most
costly dishes of our course, she will not find any serious increase
in her weekly bills. When I use the word simplicity, I allude, of
course, to everyday cooking. Dishes of luxury in any school require
elaboration, care, and watchfulness."
Menu -- Dinner*
Zuppa d'uova alla Toscana. Tuscan egg-soup.
Sogliole alla Livornese. Sole alla Livornese.
Manzo alla Certosina. Fillet of beef, Certosina sauce.
Minuta alla Milanese. Chickens' livers alla Milanese.
Cavoli fiodi ripieni. Cauliflower with forcemeat.
Cappone arrosto con insalata.
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