TROUT LOMBARD
(Trota fritta)
Clean, scale, wash and wipe the trout. Salt and leave for half an hour.
Fill with water half a fish-kettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided into four parts, salt and three cloves. When the water is lukewarm, dip in the trout. Cook on a moderate fire and serve the trout with parsley, slices of lemon and young potatoes boiled. A good fish-sauce ought to accompany it.
176
FRIED TROUT
(Trota fritta)
Small and young trouts are best for frying. Scale, clean, wash and wipe.
Then dip in flour and fry like the other fish in oil or in b.u.t.ter. Serve with browned parsley and lemon.
177
TROUT WITH ANCHOVIES
(Trota alle acciughe)
Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped fine; with mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil. Rub the pickled pieces at the sieve and place it and the trout in a baking-tin. Bake in the oven and serve with anchovy sauce (No. 17).
178
EGGS WITH ONION SAUCE
(Uova trippate)
Prepare some hard boiled eggs, sh.e.l.l and cut into disks one third of an inch thick.
Melt in a saucepan a piece of b.u.t.ter in which brown half an onion cut into thin slices, to be removed from the b.u.t.ter when browned. Then add to the b.u.t.ter two teaspoonfuls of flour, mix but don"t allow to brown, thin with a cup of hot broth, add salt and pepper and let simmer for ten minutes. Put the sliced eggs in the sauce to warm them, stir a little, but carefully to avoid breaking them, and do not boil again. Just before serving add to the sauce a teaspoonful of cream and stir carefully.
179
EGGS WITH HAM
(Uova al prosciutto)
Place in a frying pan as many pieces of b.u.t.ter, large like a nut, as there are eggs to be cooked. For each piece of b.u.t.ter put a little slice of ham and place the frying pan on the fire. As soon as the b.u.t.ter is melted break an egg on each slice of ham. Let cook for ten minutes on a moderate fire.
180
EGGS WITH TOMATO SAUCE
(Uova al pomidoro)
Prepare some hard boiled eggs, cut them through the middle lengthwise, place in good order upon a plate and pour some good tomato sauce, taking care not to cover the upper part of the eggs, which must emerge from the sauce.
Instead of the tomato, the eggs may be arranged with a =balsamella= sauce (No. 54).
181
SCRAMBLED EGGS
(Uova strapazzate)
Break the eggs in a plate, a.s.suring first that they are all fresh.
Melt in a saucepan a piece of b.u.t.ter about as big as an egg. When it is melted pour the egg and scramble them with a fork on a low fire.
When the eggs are cooked season moderately with salt and b.u.t.ter. Just when you take them away from the fire and before serving add a tablespoonful of milk or liquid cream. Serve hot with a little grated cheese.
The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc. which are prepared just as if they were to go in an omelet.
PART II
PASTRY, SWEETS, FROZEN DELICACIES, SYRUPS
182
PUDDING OF HAZELNUTS
(Budino di nocciuole)
Sh.e.l.l half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts. Put one quart of milk on the fire, and when it begins to boil, put two third lb. lady fingers or macaroons crumbed and let it boil for five minutes, adding a small piece of b.u.t.ter. Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar. Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with b.u.t.ter and sprinkled with bread crumbs ground fine. The mold must not be all full.
Bake in the oven and serve cold.
This dose will be sufficient for eight or ten persons.
183
CRISP BISCUITS
(Biscotti croccanti)
One pound of flour.