Put it in the
oven for a few minutes, and serve very hot in the dish.
No. 157. Fave alla Savoiarda (Beans)
Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.
Boil one pound of broad beans in salt and water, skin and cook them
in a saucepan with a quarter pint of reduced stock and a hunch of
herbs. Drain them, take out the herbs, and season with two glasses
of Bechamel sauce (No. 3).
No. 158. Verze alla Capuccina (Cabbage)
Ingredients: Cabbage or greens, anchovies, salt, butter, parsley,
gravy, Parmesan.
Boil two cabbages in a good deal of water, and cut them into
quarters. Fry two anchovies slightly in butter and chopped
parsley, add the cabbages, and at the last three tablespoonsful of
good gravy, two tablespoonsful of grated Parmesan, salt and pepper,
and when cooked, serve.
No. 159. Cavoli fiodi alla Lionese (Cauliflower)
Ingredients: Cauliflower, butter, onions, parsley, lemon,
Espagnole sauce.
Blanch a cauliflower and boil it, but not too much.
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