"
"Oh, Colonel, Colonel," said Van der Roet. "You know you've been
hungering after the cookery of Italy, and trying to find a genuine
Italian lunch, and have failed, just as Sir John and I failed, and
have come here in despair. But never mind, just wait for a year or
so, until the 'Cook's Decameron' has had a fair run for its money,
and then you'll find you'll fare as well at the ordinary Italian
restaurant as you did at the 'Laurestinas,' and that's saying a
good deal."
Part II -- Recipes
Sauces
As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.
No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game.
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