1), and
put it in the oven for ten minutes.
No. 162. Cavoli Fiori Ripieni
Ingredients: Cauliflower, butter, stock, forcemeat of fowl,
tongue, truffles, mushrooms, parsley, Espagnole, eggs.
Break up a cauliflower into separate little bunches, blanch them,
and put them in butter, and a quarter pint of reduced stock. Make
a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and
parsley, all cut up small and mixed with butter. With this mask
the pieces of cauliflower, egg and breadcrumb them, fry like
croquettes, and serve with a good Espagnole sauce (No. 1).
No. 163. Sedani alla Parmigiana (Celery)
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan,
butter, gravy.
Cut all the green off a head of celery, trim the rest. Cut it into
pieces about four inches long, blanch and braize them in good
stock, ham, salt, and pepper. When cooked, drain and arrange them
on a dish, sprinkle with grated Parmesan and Cheddar, and add one
and a half ounce of butter, then put them in the oven till they
have taken a good colour, pour a little good gravy over them and
serve.
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