Mirepoix Sauce (for masking)

Ingredients: Bacon, onions, carrots, ham, a bunch of herbs, parsley, mushrooms, cloves, peppercorns, stock, Chablis.

Put the following ingredients into a stewpan: Some bits of bacon and lean ham, a carrot, all cut into dice, half an onion, a bunch of herbs, a few mushroom cuttings, two cloves, and four peppercorns. To this add one and a quarter pint of good stock and a glass of Chablis, boil rapidly for ten minutes then simmer till it is reduced to a third. Pass through a sieve and use for masking meat, fowl, fish, &c.


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Bechamel Sauce

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf, cloves, thyme, peppercorns, potato flour, cream, fowl stock.

Prepare a mirepoix by mixing two ounces of butter, trimmings of lean veal and ham, a carrot, a shallot, a little celery, all cut into dice, a bay leaf, two cloves, four peppercorns, and a little thyme. Put this on a moderate fire so as not to let it colour, and when all the moisture is absorbed add a tablespoonful of potato flour. Mix well, and gradually add equal quantities of cream and fowl stock, and stir till it boils. Then let it simmer gently. Stir occasionally, and if it gets too thick, add more cream and white stock. After two hours pass it twice slowly through a tamis so as to get the sauce very smooth.


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Frittata di Prosciutto (Ham Omelet)

Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.

Beat up three eggs and add to them two tablespoonsful of clotted cream, one tablespoonful of chopped ham, one of grated Parmesan, chopped mint and a little pepper, and make the omelet in the usual way.


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Frittata Montata (Omelette Souffle)

Ingredients: Eggs, Parmesan, pepper, parsley.

Beat up the whites of three eggs to a froth and the yolks separately with a tablespoonful of grated Parmesan, chopped parsley, and a little pepper. Then mix them and make a light omelet.


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Uova alla Fiorentina (Eggs)

Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds.

Boil as many eggs as you require hard, then cut them in half and take out the yolks and pound them in a mortar with equal quantities of butter and curds, a tablespoonful of grated Parmesan, salt and pepper. Put this in a saucepan and add the yolks of eight eggs and the white of one (this is for twelve people), mix all well together and reduce a little. With this mixture fill the hard whites of the eggs and spread the rest of the sauce on the bottom of the dish, and on this place the whites. Then in another saucepan mix half a gill of cream and an ounce of butter, a dessert-spoonful of flour, salt, and pepper; let this boil for a minute, and then glaze over the eggs in the dish with it, and on the top of each egg put a little bit of butter, and over all a powdering of grated cheese. Put this in the oven, pass the salamander over the top, and when the cheese is colored serve at once.


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Uova al Pomidoro (Eggs and Tomatoes)

Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.

Cut up three or four tomatoes, and put them into a stewpan with a piece of butter the size of a walnut and a clove of garlic with a cut in it. Put the lid on the stewpan and cook till quite soft, then take out the garlic, strain the tomatoes through a fine strainer into a bain-marie, beat up two eggs and add them to the tomatoes, and stir till quite thick, then put in two tablespoonsful of grated cheese, and serve on toast.


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