Boil a bunch of spinach and rub it through a sieve. Beat two eggs, season with salt and pepper and mix with them enough spinach to make the eggs appear green. Put the frying pan on the fire with only enough oil to grease it and when very hot put in a portion of the eggs, moving the frying pan so as to make a very thin omelet. When well cooked, remove it from the frying pan and repeat the operation once or twice in order to have two or three very thin omelets. Put these one over the other and cut them in small strips that are to be browned in b.u.t.ter adding a little grated cheese. These strips of omelet, resembling noodles, form a tasty and attractive dressing for a fricandeau (veal stew) or a similar dish.
61
VEAL KIDNEY OMELET
(Frittata di rognone di vitella)
Take a veal kidney, open it lengthwise and leave all its fat. Season with oil, salt and pepper, broil it and cut in thin slices. Beat enough eggs in proportion to the size of the kidney, season them with salt and pepper, both in moderate quant.i.ty and mix with them a sprig of parsley and some grated cheese. Put the sliced kidney in the eggs, mix all together and make an omelet with some b.u.t.ter.
62
PUFF PASTE
(Pasta sfoglia)
The =Pasta sfoglia= is not too difficult to make and if the following instructions are carefully followed, this fine and light paste can easily be prepared. It is well to have a marble slab to roll it on but this is not absolutely necessary. A warm, damp day is not favorable for the making of the =Pasta sfoglia=, which succeeds better when the weather is cold and dry.
Mix half a pound of flour of the very best quality with a piece of b.u.t.ter as big as a walnut, some warm, but not hot water, enough salt and a teaspoonful of good brandy. When the paste is formed knead it well for about half an hour, first with the hands, then throwing it repeatedly with force against the bread board. Make a cake of a rectangular form, wrap it in cloth and let it rest for a while. Meanwhile work with the hand 1/2 lb. of b.u.t.ter that has been kept previously on ice or, better, in a bowl of ice-water, until it becomes smooth and flexible, then make of it a little cake like that of the paste and throw it in a bowl of cold water. When the dough has rested take the b.u.t.ter from the water, wipe it with a cloth and dip it in flour.
Roll the paste only as long as it is necessary to enclose within the cake of b.u.t.ter. This is placed in the middle and the edges of the sheet of paste are drawn over it, closing well with fingers moistened in a little water so that no air remains inside. Then begin to flatten, first with the hands, then with the rolling pin, making the sheet as thin as possible, but taking care that the b.u.t.ter does not come out. If this happens throw at once a little flour where the b.u.t.ter appears and always have the marble slab (or bread board) and the rolling pin sprinkled with flour. Fold it over, making three even layers of paste, and again roll the folded strip, repeating the operation six times and letting the paste rest from time to time for a few minutes. At the last time, fold it in two and reduce it to the necessary thickness that is, about one third of an inch. After each folding press the edges gently with the rolling pin to shut in the air, and turn the paste so as to roll in a different direction.
When the paste has had six turns cut it into the desired forms and put on ice, or in a cold place for twenty to thirty minutes before putting it on the oven, which must be very hot, with the greatest heat at the bottom.
The puff paste is used for pate sh.e.l.ls and vol-au-vent cake and for light pastries of all kinds.
63
PASTE FOR FRYING
(Pastella per fritto)
Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two eggs, a pinch of salt, and mix well. This mixture will take on the aspect of a smooth cream and is used to glaze fried brains, sweetbreads and the like. All these things are first to be scalded in boiling salt water. Add a pinch of salt and one of pepper when taking from the water.
The brains, sweetbreads etc. are then to be cut in irregular pieces, thrown into the paste, or cream, described above and fried in oil or good lard.
In frying these are often united to liver or veal cutlets. The liver must be cut in very thin slices and the cutlets beaten with the side of a big knife and given a good shape. Season with salt and pepper, dip in beaten egg and after a few hours sprinkle with bread crumbs and fry.
Serve with lemon.
64
CHICKEN STUFFING
(Ripieno di pollo)
The ingredients are 1/4 lb. lean veal or pork or breast of turkey and chicken giblets. Cook this meat together with a little hash of onion, parsley, celery, carrot and b.u.t.ter. Season with salt pepper and spices, moistening it with broth. Take dry from the fire, take off the soft parts of the giblets, add a few dry mushrooms softened in water, a little slice of lean fat ham and chop everything fine. Into the sauce that has remained from the cooking throw enough breadcrumbs to make a tablespoonful of hard soaked bread. Mix it with the chopped hash, add a pinch of grated cheese and two eggs and fill the chicken with all this, sewing up the opening afterwards. The chicken can be boiled or stewed.
If boiled you will have an excellent bouillon, but pay attention when cutting the chicken to extract the stuffing in one piece in order to slice it.
65
MEAT STUFFING FOR VOL-AU-VENT
(Ripieno di carne per pasticcini di pasta sfoglia)
This stuffing can be made either with stewed veal or chicken giblets or sweetbreads. The latter are preferable, being more delicate and a taste of truffles greatly improves the stuffing. If sweetbreads are used, put them on the fire with a piece of b.u.t.ter and season with salt and pepper.
When they have begun to take color, complete the cooking with some brown stock, then cut them in pieces as little as a bean. Add one or two spoons of =Balsamella= (see No. 54) a little tongue, one or two slices of ham cut in little squares, a pinch of grated cheese and a taste of nutmeg, seeing that the ingredients are in such quant.i.ties as to make the mixture tasty and delicate. Leave it cool well, as in this way it hardens and can be worked better.
In order to enclose it in pate sh.e.l.ls made with puff-paste (see No. 57) there are two ways. One is to cook the sh.e.l.ls filled with the stuffing, the other to fill them after they are cooked. In the first case put the stuffing in the prepared disk of paste, moisten the edge with a wet finger, cover with another disk of paste and cook. In the second case, which is more convenient because the sh.e.l.ls can be prepared one day before, the two disks are put together without the stuffing, but in the upper disk a circular cut must be made as large as a half dollar coin.
The pate on cooking swells and leaves an empty s.p.a.ce in the interior.
Lifting with the point of a knife the little circle above, which has the form of a cover, the interior s.p.a.ce can be made larger, filled with the stuffing and covered with the little cover. In this way it is enough to warm them before sending to the table. The puff-paste must always be glazed with the yolk of eggs.
If a large vol-au-vent is to be filled instead of little pate-sh.e.l.ls, a ragout of chicken giblets and sweetbread, cut in large pieces, is better.
66
PORK LIVER FRIED
(Fegato di maiale fritto)
Cut in to thin slices some pork liver, sprinkle with flour and fry in good lard. It must be served with its sauce. Squeeze in a lemon while it is frying.
67
FRIED CROQUETTES, BOLOGNA STYLE
(Fritto composto alla Bolognese)
Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything fine. Add a yolk of egg or a whole egg, according to the quant.i.ty, and a little =Balsamella= (see No.
54). Put the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate. When quite cold make some little b.a.l.l.s as large as a walnut and roll them in flour. Then dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.
68
ROMAN FRY
(Fritto alla Romana)
I.
Put on the fire a hash of onion and b.u.t.ter and when it is well browned cook in it a piece of lean veal seasoned with salt and pepper. When the meat begins to brown put in a little sherry wine to complete the cooking.
Pound the whole to soften it a little using the sauce remained and if this is not enough add some broth and finally the yolk of an egg. See that the whole is not softened too much.