The Italian Cook Book - The Original Classic Edition
Nonfiction, Reference & Language, Reference, Fiction & Literature
| Author: | Gentile Mrs | ISBN: | 9781486418176 |
| Publisher: | Emereo Publishing | Publication: | October 24, 2012 |
| Imprint: | Emereo Publishing | Language: | English |
| Author: | Gentile Mrs |
| ISBN: | 9781486418176 |
| Publisher: | Emereo Publishing |
| Publication: | October 24, 2012 |
| Imprint: | Emereo Publishing |
| Language: | English |
Finally available, a high quality book of the original classic edition.
This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside:
When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way: Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper.
...This, if to be used, for example, for six artichokes, must be composed of the above small leaves, 1/8 lb. of ham more lean than fat, one fourth of a small onion, just a taste of garlic, some leaves of celery or parsley, a pinch of dry mushrooms, softened in water, a crumb of bread and a pinch of pepper, but no salt.
...Make a hash with onion, parsley and celery, put it on the fire with a piece of butter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary.
...Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare.
...The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespoonful of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.
Finally available, a high quality book of the original classic edition.
This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside:
When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way: Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper.
...This, if to be used, for example, for six artichokes, must be composed of the above small leaves, 1/8 lb. of ham more lean than fat, one fourth of a small onion, just a taste of garlic, some leaves of celery or parsley, a pinch of dry mushrooms, softened in water, a crumb of bread and a pinch of pepper, but no salt.
...Make a hash with onion, parsley and celery, put it on the fire with a piece of butter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary.
...Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare.
...The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespoonful of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.
