Then fill in the cavities with a macedoine of
cooked vegetables and add a little cream to each.
No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)
Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.
Peel three or four raw potatoes, cut them in slices about the size
of a five-shilling piece, then put them into a stewpan with two
ounces of melted butter, and cook them gently until they are a good
colour, add salt, drain off the butter, then glaze them by adding
half a glass of good stock. Arrange them on a dish, pour some good
tomato sauce over them, and add a little butter and a squeeze of
lemon juice.
No. 177. Spinaci alla Milanese (Spinach)
Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour,
stock.
Wash three pounds of spinach at least six times, boil it in a pint
of water, then mince it up very fine, pass it through a hair-sieve,
and put it in a saucepan with one and a half ounces of butter, add
a cupful of reduced Velute sauce (No.
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