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Delicious Italian dishes Ebook

Delicious Italian dishes
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Title: Delicious Italian dishes
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(Collection of 185 Italian recipes)

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Italian Sauces As the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian recipes for them.
Australian wines may be used in all recipes where wine is mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

No. 2. Velute Sauce The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

Italian Soups
No. 1. Clear Soup Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot with two quarts of cold water, three carrots, and three turnips cut up, three onions with a clove stuck in each one, a bunch of herbs and a blade of mace. Let it come to the boil and then draw it off, at once skim off all the scum, and keep it gently simmering, and occasionally add two or three tablespoonsful of cold water. Let it simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and vegetables are in the stock pot.

 

Contents

Italian Sauces

  1. Velute Sauce.
  2. Espagnole or Brown Sauce.
  3. Bechamel Sauce.
  4. Genoese Sauce.
  5. Mirepoix Sauce
  6. Italian Sauce.
  7. Tarragon Sauce.
  8. Ham Sauce (Salsa di Prosciutto)
  9. Tomato Sauce.
  10. Mushroom Sauce.
  11. Tomato Sauce Piquante.
  12. Neapolitan Sauce.
  13. Roman Sauce (Salsa Agro-dolce)
  14. Neapolitan Anchovy Sauce.
  15. Roman Sauce (another)
  16. Pasta marinate (for masking Italian Frys)
  17. Supreme Sauce.
  18. White Villeroy.

Modern Italian Sauces

  1. Sauce Piquante (for Meat, Fowl, Game, Rabbit)
  2. Fish Sauce.
  3. Sauce for Venison, Hare
  4. Sauce for Roast Pork, Ham etc.
  5. Tomato Sauce Piquante.
  6. For masking Cutlets

Italian Soups

  1. Zuppa Primaverile (Spring Soup)
  2. Clear Soup.
  3. Soup alla Lombard
  4. Venetian Soup.
  5. Tuscan Soup.
  6. Roman Soup.
  7. Soup alla Modanese.
  8. Soup alla Nazionale.
  9. Crotopo Soup.
  10. Neapolitan Soup.
  11. Soup all'Imperatrice.
  12. Soup with Risotto.
  13. Soup alla Maria l'i
  14. Soup alla Canavese.
  15. Zuppa d'Erbe (Lettuce Soup).
  16. Zuppa Regina di Riso (Queen's soup).

Italian Minestre

  1. Minestra alla Casaling
  2. A Condiment for Seasoning Minestre.
  3. Minestra of Rice and Turnips.
  4. Minestra of Semolin
  5. Minestra alla Capucin
  6. Minestrone alla Milanese.
  7. Minestra of Rice and Celery.
  8. Minestra of Rice and Cabbage.
  9. Anguilla alla Milanese (Eels)
  10. Astachi all'Italiana (Lobster).
  11. Filletti di Pesce alla Villeroy (Fillets of Fish)
  12. Baccala alla Giardiniera (Cod)
  13. Mullet alla Tolosa.
  14. Triglie alla Marinara (Mullet)
  15. Mullet alla Triestin
  16. Merluzzo in Bianco (Cod).
  17. Whiting alla Genovese.
  18. Merluzzo in Salamoia (Cod)
  19. Naselli con Piselli (Whiting).
  20. Baccala in Istufato (Haddock)
  21. Ostriche alla Livornese (Oysters)
  22. Ostriche alla Neneziana (Oysters)
  23. Ostriche alla Napolitana (Oysters).
  24. Pesci diversi alla Casalinga (Fish).
  25. Sogliole in Zimino (Sole)
  26. Pesce alla Genovese (Sole or Turbot)
  27. Sogliole al tegame (Sole).
  28. Sogliole alla Veneziana (Sole).
  29. Sogliole alla Livornese (Sole)
  30. Sogliole alla parmigiana (Sole)
  31. Salmone alla Perigo (Salmon)
  32. Salmone alla Genovese (Salmon).
  33. Salmone alla giardiniera (Salmon).
  34. Salmone alla Santa Fiorentina (Salmon).
  35. Salmone alla Farnese (Salmon)
  36. Salmone alla Francesca (Salmon)
  37. Fillets of Salmon in Papiliotte.

Beef, Mutton, Veal and Lamb

  1. Stufato alla Fiorentina (Stewed Beef).
  2. Manzo alla Certosina (Fillet of Beef)
  3. Coscia di Manzo al Forno (Rump Steak)
  4. Stufato alla Milanese (Stewed Beef)
  5. Polpettine alla Salsa Piccante (Beef Olives).
  6. Manzo Marinato Arrosto (Marinated Beef).
  7. Manzo in Insalata (Marinated Beef).
  8. Manzo con sugo di Barbabietole (Fillet of Beef)
  9. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).
  10. Tenerumi alla Piemontese (Tendons of Veal).
  11. Scalopini di Rizo (Beef with Risotto)
  12. Bragiuole di Vitello (Veal Cutlets)
  13. Vitello alla Pellegrina (Breast of Veal)
  14. Costolette alla Monza (Veal Cutlets).
  15. Frittura Piccata al Marsala (Fillet of Veal).
  16. Coste di Vitello Imboracciate (Ribs of Veal).
  17. Polpettine Distese (Veal Olives)
  18. Costolette di Montone alla Nizzarda (Mutton Cutlets).
  19. Petto di Castrato alla Salsa piccante (Breast of Mutton).
  20. Petto di Castrato all'Italiana (Breast of Mutton).
  21. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
  22. Costoletto d'Agnello alla Costanza (Lamb Cutlets).
  23. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).

Tongue, Sweetbread, Calf's Head and Liver

  1. Timballo alla Lombard
  2. Timballo alla Roman
  3. Lingua alla Visconti (Tongue).
  4. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
  5. Lingua di Manzo al Citriuoli (Tongue with Cucumber).
  6. Lingue di Vitello all'Italiana (Calves' Tongues)
  7. Ateletti alla Genovese.
  8. Ateletti alla Sarda.
  9. Testa di Vitello alla Sorrentina (Calf's Head).
  10. Testa di Vitello alla Pompadour (Calf's Head)
  11. Testa di Vitello con Salsa Napoletana (Calf's head).
  12. Testa di Vitello alla Sanseverino (Calf's Head).
  13. Zampetti (Calves' Feet)
  14. Testa di Vitello in Frittata (Calf's Head)
  15. Bodini Marinati.
  16. Animelle in Cartoccio (Sweetbread).
  17. Animelle alla Parmegiana (Sweetbread)
  18. Animelle all'Italiana (Sweetbread)
  19. Sweetbreads and Mushrooms
  20. Animelle Lardellate (Sweetbread).
  21. Cervello in Filiserbe (Calf's Brains).
  22. Cervello alla Villeroy (Calf's Brains).
  23. Cervello alla Milanese (Calf's Brains)
  24. Frittuta of Cervello (Calf's Brains)
  25. Marinata di Cervello alla Villeroy (Calf's Brains)
  26. Cervello alla Frittata Montano (Calf's Brains).
  27. Minuta alla Milanese (Lamb's Sweetbread).
  28. Fritto Misto alla Villeroy.
  29. Animelle al Sapor di Targone (Lamb's Fry)
  30. Fritto Misto alla Piemontese.
  31. Minuta alla Visconti (Chickens' Livers)
  32. Minuta di Fegatini (Ragout of Fowls' Livers).
  33. Croutons alla Principessa.
  34. Croutons alla Romana.

Fowl, Duck, Game, Hare and Rabbit

  1. Pollo alla Fiorentina (Chicken).
  2. Soffiato di Cappone (Fowl Souffle)
  3. Pollo ali'Oliva (Chicken)
  4. Pollo alla Cacciatora (Chicken)
  5. Pollo alla Villereccia (Chicken).
  6. Pollastro alla Lorenese (Fowl).
  7. Pollastro in istufa di Pomidoro (Braized Fowl).
  8. Pollastro in Fricassea al Burro (Fowl)
  9. Cappone con Riso (Capon with Rice)
  10. Tacchinotto all'Istriona (Turkey Poult)
  11. Dindo Arrosto alla Milanese (Roast Turkey).
  12. Fagiano alla Napoletana (Pheasant).
  13. Anitra Selvatica (Wild Duck).
  14. Fagiano alla Perigo (Pheasant)
  15. Perniciotti alla Gastalda (Partridges)
  16. Piccioni alla minute (Pigeons)
  17. Piccioni alla Diplomatica (Snipe).
  18. Piccioni in Ripieno (Stuffed Pigeons).
  19. Lepre Agro-dolce (Hare).
  20. Lepre in istufato (Stewed Hare)
  21. Coniglio alla Provenzale (Rabbit)
  22. Coniglio in salsa Piccante (Rabbit).
  23. Coniglio arrostito alla Corradino (Roast Rabbit).

Italian Vegetable Dishes

  1. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
  2. Asparagi alla salsa Suprema (Asparagus)
  3. Barbabietola alla Parmigiana (Beetroot)
  4. Verze alla Capuccina (Cabbage)
  5. Fave alla Savoiarda (Beans).
  6. Cavoli fiori alla Lionese (Cauliflower).
  7. Cauliflower alla Parmigiana.
  8. Cavoli fiori fritti (Cauliflower)
  9. Cavoli Fiori Ripieni.
  10. Sedani Fritti all'Italiana (Celery).
  11. Sedani alla l'armigiana (Celery)
  12. Cetriuoli alla Parmigiana (Cucumber)
  13. Carote al sughillo (Carrots)
  14. Cetriuoli alla Borghese (Cucumber).
  15. Carote e piselli alla panna (Carrots and peas).
  16. Lattughe al sugo (Lettuce).
  17. Verze alla Certosina (Cabbage)
  18. Lattughe farcite alla Genovese (Lettuce)
  19. Verdure miste (Macedoine of Vegetables)
  20. Funghi cappelle infarcite (Stuffed Mushrooms).
  21. Patate alla crema (Potatoes in cream).
  22. Patate al Pomidoro (Potatoes with Tomato Sauce)
  23. Cestelline cli patate alla giardiniera (Potatoes).
  24. Spinaci alla Milanese (Spinach).
  25. Insalata alla Navarino (Salad).
  26. Insalata di patate (Potato salad)
  27. Insalata di pomidoro (Tomato Salad)
  28. Tartufi alla Dino (Truffles).

Macaroni, Rice, Polenta, All Other Italian Pastes

  1. Macaroni alla Casalinga.
  2. Macaroni with Tomatoes
  3. Macaroni al Sughillo.
  4. Tagliarelle and Lobster.
  5. Macaroni alla Livornese.
  6. Polent
  7. Battuffoli.
  8. Polenta Pasticciat
  9. Risotto all'Italiana.
  10. Risotto alla Spagnuol
  11. Risotto alla Genoxese.
  12. Risotto alla Capuccina.
  13. Ravioli. 15. Ravioli alla Fiorentina.
  14. Risotto alla Parigin
  15. Gnoechi alla Roman
  16. Frittata di Riso (Savoury Rice Pancake).
  17. Gnoechi alla Lombard

Omelettes and Other Egg Dishes

  1. Uova al Pomidoro (Eggs and Tomatoes).
  2. Uova ai Tartufi (Eggs with Truffles)
  3. Uova ripiene (Canapes of Egg)
  4. Uova in fili (Egg Canapes)
  5. Uova alla Fiorentina (Eggs).
  6. Frittata di funghi (Mushroom Omelette).
  7. Frittata con Asparagi (Asparagus Omelette).
  8. Frittata eon Pomidoro (Tomato Omelette)
  9. Frittata eon erbe (Omelette with Herbs)
  10. Frittata di Proseiutto (Ham Omelette).
  11. Frittata Montata (Omelette Souffle').

Italian Sweets and Cakes

  1. Crema rappresa (Coffee Cream).
  2. Bodino off Semolin
  3. Crema Montata alle Fragole (Strawberry Cream)
  4. Crema tartara alla Caramella (Caramel Cream)
  5. Croccante di Mandorle (Cream Nougat).
  6. Cremona Cake.
  7. Riso all'Imperatrice.
  8. Cake alla Tolentina.
  9. Amaretti leggier (Almond Cakes)
  10. Genoese Pastry.
  11. alla Livornese.
  12. Zabajone.
  13. Panforte di Siena (Sienese Hardbake).
  14. Iced Zabajone.
Ebook cover: Delicious Italian dishes
Delicious Italian dishes

$5.95
Add to Cart

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