Gradinger," said
the Marchesa. "Time is getting on, and some of the dishes to-day
are rather elaborate, so now to the kitchen."
Menu -- Lunch.
Risotto alla Genovese. Savoury rice.
Pollo alla Villereccia. Chicken alla Villereccia.
Lingue di Castrato alla cucinira. Sheeps' tongues alla cucinira.
Menu -- Dinner
Zuppa alla Veneziana. Venetian soup.
Sogliole alla giardiniera. Sole with Vegetables.
Timballo alla Romana. Roman pie.
Petto di Castrato alla salsa di burro. Breast of mutton with butter sauce.
Verdure miste. Mixed vegetables.
Crema rappresa. Coffee cream.
Ostriche alla Veneziana. Oyster savoury.
THE FOURTH DAY
THE Colonel was certainly the most severely critical member of the
company. Up to the present juncture he had been sparing of
censure, and sparing of praise likewise, but on this day, after
lunch, he broke forth into loud praise of the dish of beef which
appeared in the menu. After specially commending this dish he went
on--
"It seems to me that the dinner of yesterday and to-day's
lunch bear the cachet of a fresh and admirable school of cookery.
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