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 stew pan with three or four tablespoons ful of cream, and cook till quite tender. ... Read More »
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 ... Read More »
Cetriuoli alla Borghese (Cucumber)
Ingredients: Cucumber, cream, salt, Bechamel sauce, butter, Parmesan, cayenne pepper. Cook a cucumber as in No. 165, braise it for five minutes, add to it a good rich Bechamel, mixed with cream and grated Parmesan Spread this well over the cucumber, and put it into the oven for ten minutes ... Read More »
Cetriuoli alla Parmigiana (Cucumber)
Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne. Cut a cucumber into slices about half an inch thick, boil for five minutes in salted water, drain in a sieve, and fry slightly in melted butter, then strew a little grated Parmesan over it, and add a good thick gravy, put it ... Read More »
Sedani fritti all’Italiana (Celery)
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy, eggs, bread crumbs, tomatoes Prepare a head of celery as above, and cut it up into equal pieces. Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter. Serve with tomato sauce. Read More »
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 braise them in good stock, ham, salt, and pepper. When cooked, drain and arrange them on a ... Read More »
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 ... Read More »
Cauliflower alla Parmigiana
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock. Boil a cauliflower in salted water, then sauté it in butter, but be careful not to cook it too much. Take it off the fire and strew grated Parmesan and Cheddar over it then put in a fireproof dish and add a ... Read More »
Cavoli fiodi fritti (Cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter. Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them ... Read More »
Cavoli fiodi alla Lionese (Cauliflower)
Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce. Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well colored, add the cauliflower and finish cooking it, then take it out, put ... Read More »