The Italian Cook Book by Maria Gentile (e textbook reader TXT) 📕
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18 18
with anchovy sauce, 17 18
with butter and cheese, 15 17
with tomato sauce or brown stock, 16 18
Macaroons, 197 136
Madeleine cake, 192 132
Mantona tart, 187 128
Margherita cake, 186 127
Marmelade, apricot, 214 151
Meat, Genovese, 86 65
Omelet, 77 60
stuffing, 65 52
Milk gnocchi, 207 145
Minestrone, 9 11
Mushrooms, dried, 99 74
fried, 97 73
stewed, 98 74
Mussels, with egg sauce, 120 89
with tomato sauce, 121 89
Mutton, cutlets, 84 54
leg of, 72, 134 57-96
Omelet, curled, 60 47 lamb, 33 29 veal kidney, 61 48 Onions, stewed, 160 112 stuffed, 159 112 Orange, ice, 219 154 Orgeat, syrup, 213 150
Panata, 3 7 Paste for frying, 63 50 Pavese soup, 10 11 Peaches, stuffed, 206 144 Peas, with corned beef, 109 82 with ham, 108 81 with onion sauce, 117 80 Pigeon, surprise, 137 98 broiled, 148 106 (See Squabs) Pistache, ice, 220 155 Polenta pie, 37 31 with sausages, 36, 163 30-113 Polpettone, 77 60 Pork liver fried, 66 53 roast, 146 105 Portuguese cake, 196 136 Pot-roast, 130 94 with garlic, 131 95 larded, 136 98 Potato pudding, 203 141 Preserve, quince, 215 151 Pudding, bread, 202 141 Genovese, 88 67 hazelnuts, 182 124 lemon, 204 142 potato, 203 141 rice meal, 201 140 roasted almonds, 205 143 Puff Paste, 62 48
Quince, cake, 195 135 preserve, 215 151
Rabbit, stewed, 52 42 Raspberry syrup, 210 148 Ravioli, 10 11 Rice, cakes, 27 25 meal pudding, 201 140 pancakes, 70 55 pudding with giblets, 87 66 tart, 199 139 with saffron, 26 24 Risotto Milanaise, 22 22 with chicken giblets, 23 22 with lobster, 25 23 with peas, 24 23 with saffron, 26 24 Roast-beef, 128 93 Rolls, stuffed, 38 32 Roman fry, 68, 69 54-55
Sabayon, 208 146 Salmi of game, 50 41 Sauce, anchovy, 13 15 balsamella, 59 46 brown stock, 12 14 caper, 57 45 for broiled fish, 56 45 green, 53 43 Genovese, 58 46 tomato, 12 14 white, 54 43 yellow, 55 44 Sausages with corn meal, 163 113 with onions, 164 114 Soup, bean, 7 9 bread, 7 9 cappelletti, 2 6 lentils, 8 10 Pavese, 11 12 Queen, 6 9 stock, 1 5 vegetables, 5 8 Spaghetti, 11-15 13-17 (see _Macaroni_) Spinach, side-dish, 113 84 Squabs, ragout, 48 39 stewed, 47 39 timbale, 49 40 (See =Pigeons=) Squash, fried, 32 28 stuffed, 91 69 Steak in the saucepan, 149 106 Stewed cutlets, 73 57 Strawberry, ice, 218 154 String beans in mold, 94 71 sauté, 92 70 with egg sauce, 93 71 Stufato, 170 117 French, 173 119 Milanaise, 172 118 Southern, 171 118 Stuffing, chicken, 64 51 meat, 65 52 Sugo di carne, 13 15 Sweet-breads, 157 110 Syrup, hard blackberry, 212 149 lemon, 211 148 orgeat, 213 150 raspberry, 210 148 red currant, 209 146
Tart, curly, 188 129 farina, 200 139 Mantona, 187 128 rice, 199 139 Tenderloin, with Marsala, 85 65 with spices, 158 111 Tomato sauce, 12 14 stuffed, 110 82 Tongue, boiled, 154 108 stewed, 156 109 with olives, 155 109 Tripe with gravy, 82 63 Trout, Alpine, 174 120 fried, 176 121 Lombard, 175 121 with anchovies, 177 121 Turkey, 145 104 Tutti frutti, ice, 221 155
Veal, breast, 80 62 cutlets, 75 58 kidney with anchovy, 150 107 liver, 161 113 fried, 162 113 in gravy, 83 63 kidney sliced, 151 107 Veal, roast, 129 94 stewed, 39 32 with gravy, 81 62 with tunny, 90 68 Vegetable chowder, 10 11 soup, 7 8
Wafer biscuits, 194 134 Whiting with anchovy sauce, 117 87
Zabaione, 208 146 Zucchine, 32 28
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Omelet, curled, 60 47 lamb, 33 29 veal kidney, 61 48 Onions, stewed, 160 112 stuffed, 159 112 Orange, ice, 219 154 Orgeat, syrup, 213 150
Panata, 3 7 Paste for frying, 63 50 Pavese soup, 10 11 Peaches, stuffed, 206 144 Peas, with corned beef, 109 82 with ham, 108 81 with onion sauce, 117 80 Pigeon, surprise, 137 98 broiled, 148 106 (See Squabs) Pistache, ice, 220 155 Polenta pie, 37 31 with sausages, 36, 163 30-113 Polpettone, 77 60 Pork liver fried, 66 53 roast, 146 105 Portuguese cake, 196 136 Pot-roast, 130 94 with garlic, 131 95 larded, 136 98 Potato pudding, 203 141 Preserve, quince, 215 151 Pudding, bread, 202 141 Genovese, 88 67 hazelnuts, 182 124 lemon, 204 142 potato, 203 141 rice meal, 201 140 roasted almonds, 205 143 Puff Paste, 62 48
Quince, cake, 195 135 preserve, 215 151
Rabbit, stewed, 52 42 Raspberry syrup, 210 148 Ravioli, 10 11 Rice, cakes, 27 25 meal pudding, 201 140 pancakes, 70 55 pudding with giblets, 87 66 tart, 199 139 with saffron, 26 24 Risotto Milanaise, 22 22 with chicken giblets, 23 22 with lobster, 25 23 with peas, 24 23 with saffron, 26 24 Roast-beef, 128 93 Rolls, stuffed, 38 32 Roman fry, 68, 69 54-55
Sabayon, 208 146 Salmi of game, 50 41 Sauce, anchovy, 13 15 balsamella, 59 46 brown stock, 12 14 caper, 57 45 for broiled fish, 56 45 green, 53 43 Genovese, 58 46 tomato, 12 14 white, 54 43 yellow, 55 44 Sausages with corn meal, 163 113 with onions, 164 114 Soup, bean, 7 9 bread, 7 9 cappelletti, 2 6 lentils, 8 10 Pavese, 11 12 Queen, 6 9 stock, 1 5 vegetables, 5 8 Spaghetti, 11-15 13-17 (see _Macaroni_) Spinach, side-dish, 113 84 Squabs, ragout, 48 39 stewed, 47 39 timbale, 49 40 (See =Pigeons=) Squash, fried, 32 28 stuffed, 91 69 Steak in the saucepan, 149 106 Stewed cutlets, 73 57 Strawberry, ice, 218 154 String beans in mold, 94 71 sauté, 92 70 with egg sauce, 93 71 Stufato, 170 117 French, 173 119 Milanaise, 172 118 Southern, 171 118 Stuffing, chicken, 64 51 meat, 65 52 Sugo di carne, 13 15 Sweet-breads, 157 110 Syrup, hard blackberry, 212 149 lemon, 211 148 orgeat, 213 150 raspberry, 210 148 red currant, 209 146
Tart, curly, 188 129 farina, 200 139 Mantona, 187 128 rice, 199 139 Tenderloin, with Marsala, 85 65 with spices, 158 111 Tomato sauce, 12 14 stuffed, 110 82 Tongue, boiled, 154 108 stewed, 156 109 with olives, 155 109 Tripe with gravy, 82 63 Trout, Alpine, 174 120 fried, 176 121 Lombard, 175 121 with anchovies, 177 121 Turkey, 145 104 Tutti frutti, ice, 221 155
Veal, breast, 80 62 cutlets, 75 58 kidney with anchovy, 150 107 liver, 161 113 fried, 162 113 in gravy, 83 63 kidney sliced, 151 107 Veal, roast, 129 94 stewed, 39 32 with gravy, 81 62 with tunny, 90 68 Vegetable chowder, 10 11 soup, 7 8
Wafer biscuits, 194 134 Whiting with anchovy sauce, 117 87
Zabaione, 208 146 Zucchine, 32 28
Transcriber's Note:
All grave accents in the original have been changed to acute, and an acute accent has been added to Recipe No. 169 PUREE OF CELERY.
Inconsistencies in spelling between the main body and index have been retained, however typographical errors have been corrected in both.
End of the Project Gutenberg EBook of The Italian Cook Book, by Maria Gentile
*** END OF THIS PROJECT GUTENBERG EBOOK THE ITALIAN COOK BOOK ***
***** This file should be named 24407-h.htm or 24407-h.zip *****
This and all associated files of various formats will be found in:
http://www.gutenberg.org/2/4/4/0/24407/
Produced by Adrian Mastronardi, Annie McGuire and the
Online Distributed Proofreading Team at http://www.pgdp.net
(This file was produced from images generously made
available by The Internet Archive/American Libraries.)
Updated editions will replace the previous one--the old editions
will be renamed.
Creating the works from public domain print editions means that no
one owns a United States copyright in these works, so the Foundation
(and you!) can copy and distribute it in the United States without
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