Care should be
taken not to cook the cucumber too long, or it will break in pieces
and spoil the look of the dish.
No. 167. Carote al sughillo (Carrots)
Ingredients: Carrots, stock, butter, sausage, pepper.
Boil some young carrots in stock, slice them up, and put them in a
stewpan with a sausage cut up; cook for quarter of an hour on a
slow fire, then stir up the fire, and when the carrots and sausage
are a good colour add a good Espagnole sauce (No. 1), and serve.
No. 168. Carote e piselli alla panna (Carrots and Peas)
Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots
should be cut in dice, and will require a little longer cooking),
then put them together in a stewpan with three or four
tablespoonsful of cream, and cook till quite tender. Serve hot.
No. 169. Verze alla Certosine (Cabbage)
Ingredients: Cabbage, butter, salt, leeks or shallots, sardines,
cheese.
Any vegetable may be cooked in the following simple manner: Boil
them well, then slightly fry a little bit of leek or shallot and a
sardine in butter; drain the vegetables, put them in the butter,
and cook gently so that they may absorb all the flavour, and at the
last add a dust of grated cheese and a tiny pinch of spice.
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