Now, as I was not fortunate enough to
be included in the pupils' class this morning, I must beg the next
time the dish is presented to us -- and I imagine all present will
hail its renaissance with joy -- that I may be allowed to lend a
hand, or even a finger, in its preparation."
"Veal, with the possible exception of Lombard beef, is the best
meat we get in Italy," said the Marchesa, "so an Italian cook, when
he wants to produce a meat dish of the highest excellence,
generally turns to veal as a basis. I must say that the breast of
veal, which is the part we had for lunch today, is a somewhat
insipid dish when cooked English fashion. That we have been able
to put it before you in more palatable form, and to win for it the
approval of such a connoisseur as Sir John Oglethorpe, is largely
owing to the judicious use of that Italian terror--more dire to
many English than paper-money or brigands--garlic."
"The quantity used was infinitesimal," said Mrs. Sinclair, "but it
seems to have been enough to subdue what I once heard Sir John
describe as the pallid solidity of the innocent calf.
Pages:
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61