ONIONS "ALLA PARMEGIANA"
Take six onions. Take out the centers with an apple-corer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in olive-oil or b.u.t.ter.
Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted b.u.t.ter. Put them in the oven and bake until golden.
ONIONS "ALLA VENEZIANA"
Take six small onions, remove the centers with an apple-corer. Boil them for a few moments, drain them, and stuff them with the following: Take a piece of bread, dip it in milk, squeeze out the milk, and mix the bread with one tablespoon of grated Parmesan cheese, the yolks of two hard-boiled eggs. Mix well together, then add some fine-chopped parsley, a pinch of sugar, salt and pepper, and the yolk of one raw egg; mix again well, and then stuff the onions with the mixture. Then dip them in flour and in egg, and fry them in lard. Put them on a platter and serve with a piquante sauce, made as follows: Chop up fine some pickles, capers, and pickled pepper, and add one-half cup of water. When these are cooked, add one tablespoon of b.u.t.ter and cook a little while longer, then pour over the onions and serve.
LIMA BEANS WITH HAM
Take three-quarters of a pound of lima beans, very tender young ones.
Put them in boiling water for about five minutes to whiten them. Then put into a saucepan one heaping tablespoon of b.u.t.ter, some chopped parsley, and one small onion chopped up fine. When the onion is fried, add three ounces of raw ham, also chopped up. When the ham is fried put in the lima beans, and a little while before they are cooked add two or three tablespoons of stock. Serve with dice of fried bread.
FRIED SQUASH, PARSNIPS, CELERY, AND MUSHROOMS
Take two small squash, the smallest size possible; cut off the two ends, divide them in two, and slice them in fine slices lengthwise.
Put them in an earthen dish and sprinkle well with salt. Take one parsnip, sc.r.a.pe it, wash it, and boil it slightly, slice it, add it to the squash with more salt. Take the heart of celery, boil for a moment, and slice as with the other vegetables. Lastly, take some mushrooms, not very large ones, clean them, boil them a moment, and add them to the rest. Then dry all the vegetables with a clean towel, mix them all together, roll them thoroughly in flour, dip in egg, and fry in hot lard, dropping them in carelessly. Serve them in a hot dish with a napkin under them.
PUMPKIN "ALLA PARMEGIANA"
Take a slice of pumpkin, remove the rind and the seeds, cut into square pieces, and then slice these into slivers about the thickness of a ten-cent piece. Boil these for a moment in salted water, drain and put them into a saucepan, and fry in b.u.t.ter, with a little salt and a pinch of allspice. Serve with grated Parmesan cheese and melted b.u.t.ter. Or, if preferred, when the pumpkin is fried, put it in a baking-dish, add thin slices of cheese (Parmesan or Gruyere), and put it into the oven until browned.
FRIED PUMPKIN
Take a slice of pumpkin, remove the rind and the seeds. Cut it into strips as for French fried potatoes, only finer. Roll in flour and dip in egg, and fry in boiling lard or olive-oil.
If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry.
SPINACH "ALLA ROMANA"
Clean and prepare the spinach. Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach.
When the spinach is cooked--in about ten minutes--drain it in a colander, and turn onto it the cold water from the faucet for a few moments. Then squeeze out all the water with the hands. Put three tablespoons of olive-oil into a frying-pan; when this is thoroughly hot add the spinach, salt, and pepper. Cook for a few moments, stirring well with a fork and spoon, so the oil will permeate the spinach; then serve. Do not chop the spinach.
SPINACH SOUFFLE
Wash the spinach in several waters, put it in a covered saucepan on a good fire. Stir now and then to prevent burning, and after fifteen minutes add one tablespoon of salt. Cook five minutes more; drain and squeeze out the water. Then chop up very fine. Put into a saucepan one generous tablespoon of b.u.t.ter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper. Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning. Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups or b.u.t.tered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked or not served at once, the souffle will be spoiled.
SPINACH "IN RICCIOLI"
Boil the spinach and pa.s.s it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green. Put a little olive-oil into a frying-pan, and when it is thoroughly heated (but not boiling), pour a little of the egg, turning the pan about so that the pancake should be as thin as a piece of paper and dry. Toss if necessary. Take it out; repeat with the rest of the egg. Then take the pancakes, place them one on top of the other, and cut them into pieces the width of a finger and about two inches long. Fry them in b.u.t.ter, and grate a little Parmesan cheese over them. They make a very nice garnish.
SPINACH IN A MOLD WITH MUSHROOMS
Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pa.s.s it through a fine colander. Put it into a saucepan with a lump of b.u.t.ter and a few drops of lemon juice. Let it boil for a few moments, then turn it into a dish and allow it to cool.
When cold mix with it the beaten-up yolks of two eggs. Put them into a b.u.t.tered mold, leaving an empty s.p.a.ce in the middle. Bake in a slow oven for about an hour. When cooked turn it out onto a dish, and fill up the empty s.p.a.ce with mushrooms, which you have prepared as follows: Wash and clean a sufficient quant.i.ty of mushrooms and put them into a saucepan with a good-sized lump of b.u.t.ter, a little flour, salt, and pepper. Cook over a brisk fire for ten minutes. Moisten well with chicken broth or stock, and add some roux made as follows: Put one tablespoon of flour and one of b.u.t.ter into a saucepan, and cook until the flour has lost all raw taste. Then add stock or milk as desired, slowly--one cup for every tablespoon of b.u.t.ter or flour--and stir until smooth. Squeeze the juice of half a lemon on the mushrooms, put them with their sauce into the spinach, and serve.
FLAN OF VEGETABLES
Wash, chop up fine, and boil several vegetables, a potato, some spinach, a carrot, and a small beet, etc., then boil them again in a saucepan with some stock; then add a half a cup of cream or milk, stir well together, take them off the stove, and let them cool. When cool add the yolks of two eggs, some grated cheese, and the whites of the eggs beaten up. Put the vegetables into a mold which has been well b.u.t.tered and lined with bread crumbs, and cook in the oven.
LETTUCE IN THE OVEN
Take several young lettuces, wash them and remove their wilted leaves, tie the tops together, and lay the lettuces side by side in a baking-pan and pour in one and one-half inches of stock. Cover the pan, and put it in a moderate oven for one-half an hour, adding stock when necessary. Place a fork under the middle of each lettuce, raise and drain, and lay them doubled up on a hot dish. Season the gravy in the pan with b.u.t.ter, salt, and pepper, thicken with one beaten egg, and pour it over the lettuce. Serve hot.
CUc.u.mBERS "ALLA TOSCANA"
Peel and blanch three or four cuc.u.mbers in boiling salted water for five minutes. Drain and cut them into pieces one inch thick and put them into a frying-pan with one ounce of b.u.t.ter, a little flour, and one-half pint of veal broth, stir well, and add some salt and pepper.
Reduce for about fifteen minutes, stirring until it boils, add one teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg, one-half a cup of cream, and the beaten-up yolks of two eggs. Put on the fire again for three or four minutes. Do not let boil, and serve hot.
CAULIFLOWER "IN STUFATO"
Remove the outer leaves and clean a fine cauliflower. Cut it into several pieces and wash them well with cold water, put them into a pot of boiling salted water, and cook quickly for twenty or thirty minutes, until they are quite tender. Take them out without breaking, and place them on pieces of b.u.t.tered toast, then put some b.u.t.ter in a frying-pan, add a little flour mixed with some stock, stir well until it boils, then add several finely chopped mushrooms, and cook a little more. Take it off the fire, and add the yolks of two eggs which have been well beaten, salt, pepper, grated nutmeg, and the juice of one lemon. Pour this sauce over and round the cauliflower, and serve. The sauce must not be boiled after adding the eggs.
CELERY FRIED
Cut off the green leaves, and cut the stalks of the celery in pieces about an inch long. Wash them and then put them into boiling water for fifteen minutes. Then dry on a napkin. Beat up an egg with a little stock, or hot water, add salt and pepper, dip the celery in, then roll it in bread crumbs, and fry in boiling lard.
CELERY WITH TOMATO SAUCE
Cut off the green leaves, clean and wash the celery stalks, and then throw them into boiling water and boil fast for twenty minutes.
Drain, dry well, put them on a dish, and pour a pint of tomato sauce, or tomato paste diluted with hot water, over them.
TOMATOES "ALLA PIEMONTESE"
Take four rather unripe tomatoes of about the same size, put them into boiling water and boil for a few minutes. Cut off the stem part, and take out some of the inside with as many seeds as you can. Fill them with boiled rice and some mushrooms chopped up small. Pour over them the yolks of two eggs, place them in the oven to color; serve hot.
TOMATOES "ALLA SPAGNUOLA"
Take three or four large ripe tomatoes and boil them. Lay them on a sieve to drain until wanted, and then pa.s.s them through a fine hair sieve. Put them in a stew-pan and stir until all the liquid is evaporated. Then add a small piece of b.u.t.ter and three or four raw eggs, stirring them quickly with the tomatoes. When the eggs are cooked, turn all out into a dish and serve hot.