Serve
cold.
No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with
Pistacchios)
Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts,
gravy.
Cut a piece of tender beef into little fillets, and put a them in a
stewpan with a tablespoonful of olive oil and salt. After they
have cooked for a few minutes, powder them with flour, and strew
over each fillet some chopped pistacchio nuts. Add a few spoonsful
of very good boiling gravy, and cook for another half-hour.
No. 81. Scalopini di Riso (Beef with Risotto)
Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.
Slightly stew a bit of rump steak with bits of tongue and
mushrooms; let it get cold, and cut it into scallops. Butter a pie
dish, and garnish the bottom of it with cooked tongue and slices of
cooked truffle, then over this put a layer of well-cooked and
seasoned risotto (No. 190), then a layer of the scallops of beef,
and then another layer of risotto. Heat in a bain-marie, and turn
out of the pie dish, and serve with a very good sauce poured round
it.
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