The Italian Cook Book / The Art of Eating Well

Index

NUMBERS REFER TO RECIPES

African hen, 143 103
Almond, cake, 189 129
crisp cake, 193 133
(roasted) pudding, 205 143
Anchovy sauce, 14 16
Apricot marmelade, 214 151
Artichokes, with butter, 31 27
fried, 28 25
in mold, 96 73
steamed, 29 26
stewed, 30 27
stuffed, 105 78
stuffed with meat, 106 79
with sauce, 104 78
Asparagus, 114 85
Balsamella, sauce, 59 46
Bean soup, 7 9
Birds, 132 95
Biscuit, 191 131
Biscuit (ice), 216 153
Biscuit, crisp, 183 124
soft, 184 125
sultan, 185 126
wafer, 194 134
Blackberry syrup, 212 149
Bread soup, 3 7
Breast of Veal stuffed, 80 62
Brittle (see crisp cake)
Broth, 1 5
Brown stock, 13 15
Cabbage, stuffed, 112 83
Cake, almond, 189 129
corn meal, 190 130
crisp, 206 144
Madeleine, 192 132
Margherita, 186 127
portugaise, 196 136
quince, 195 135
Cakes, farina, 198 138
Caper Sauce, 57 45
Cappelletti, soup, 2 6
Cauliflower, in mold, 95 72
with balsamella, 111 83
Celery, au jus, 166 116
dressing 103 77
fried, 168 117
purée, 169 117
sauce for, 167 116
with butter, 165 115
Chicken alla cacciatora, 35 30
boned and stuffed, 40 33
breasts sauté, 45 37
fried, 34 29
sauté, 142 102
stuffed, 139 100
stuffing, 64 51
with ham, 141 102
with egg sauce, 44 37
with sausages, 43 36
with sherry, 42 36
with tomatoes, 41 35
with sauce piquante, 140 101
Cod fish, boiled, 122, 123 90-91
croquettes, 125 91
fried, 124 91
Corn meal, cake, 190 130
pie, 37 31
with sausages, 36 30
Crisp cake in double boiler, 206 144
Croquettes, fried, 67 53
Curly tart, 188 129
Currant, syrup, 209 146
Cutlets, chopped meat, 74 58
veal, 75 58
stewed, 73 57
stuffed, 76, 138 59-99
Dog fish, fried, 126 92
stewed, 127 92
Duck, tame, 144 104
wild, 46 38
Eels, stewed, 118 88
with peas, 119 88
Eggs, scrambled, 181 123
with ham, 179 122
with onion sauce, 178 122
with tomato sauce, 180 123
Egg-plants, fried, 100 75
in the oven, 102 76
stewed, 101 76
Farina, cakes, 198 138
tart, 200 139
Fish, with bread crumbs, 115 86
cutlets, stewed, 116 86
Fry, Roman, 68, 69 54-55
Gnocchi, 4 7
milk, 207 145
Hare, roast, 135 97
stewed, 51 42
Ices, biscuits, 216 153
lemon, 217 153
orange, 219 154
pistache, 220 155
strawberry, 218 154
tutti frutti, 221 155
Kidney, broiled, 152 108
fried, 153 108
sauté, 71 56
sliced 151 107
with anchovy, 150 107
omelet, 61 48
Lamb, leg of, 147 105
omelet, 33 29
shoulder, 79 61
roast, 133 96
with peas, 78 61
Lemon, ice, 217 153
pudding, 204 142
syrup, 211 148
Lentils, soup, 9 10
Liver, loaf, 89 68
Macaroni, Napolitaine, 20 20
fried with oil, 21 21
au gratin, 19 19
a la Corinna, 18 18
with anchovy sauce, 17 18
with butter and cheese, 15 17
with tomato sauce or brown stock, 16 18
Macaroons, 197 136
Madeleine cake, 192 132
Mantona tart, 187 128
Margherita cake, 186 127
Marmelade, apricot, 214 151
Meat, Genovese, 86 65
Omelet, 77 60
stuffing, 65 52
Milk gnocchi, 207 145
Minestrone, 9 11
Mushrooms, dried, 99 74
fried, 97 73
stewed, 98 74
Mussels, with egg sauce, 120 89
with tomato sauce, 121 89
Mutton, cutlets, 84 54
leg of, 72, 134 57-96
Omelet, curled, 60 47
lamb, 33 29
veal kidney, 61 48
Onions, stewed, 160 112
stuffed, 159 112
Orange, ice, 219 154
Orgeat, syrup, 213 150
Panata, 3 7
Paste for frying, 63 50
Pavese soup, 10 11
Peaches, stuffed, 206 144
Peas, with corned beef, 109 82
with ham, 108 81
with onion sauce, 117 80
Pigeon, surprise, 137 98
broiled, 148 106
(See Squabs)
Pistache, ice, 220 155
Polenta pie, 37 31
with sausages, 36, 163 30-113
Polpettone, 77 60
Pork liver fried, 66 53
roast, 146 105
Portuguese cake, 196 136
Pot-roast, 130 94
with garlic, 131 95
larded, 136 98
Potato pudding, 203 141
Preserve, quince, 215 151
Pudding, bread, 202 141
Genovese, 88 67
hazelnuts, 182 124
lemon, 204 142
potato, 203 141
rice meal, 201 140
roasted almonds, 205 143
Puff Paste, 62 48
Quince, cake, 195 135
preserve, 215 151
Rabbit, stewed, 52 42
Raspberry syrup, 210 148
Ravioli, 10 11
Rice, cakes, 27 25
meal pudding, 201 140
pancakes, 70 55
pudding with giblets, 87 66
tart, 199 139
with saffron, 26 24
Risotto Milanaise, 22 22
with chicken giblets, 23 22
with lobster, 25 23
with peas, 24 23
with saffron, 26 24
Roast-beef, 128 93
Rolls, stuffed, 38 32
Roman fry, 68, 69 54-55
Sabayon, 208 146
Salmi of game, 50 41
Sauce, anchovy, 13 15
balsamella, 59 46
brown stock, 12 14
caper, 57 45
for broiled fish, 56 45
green, 53 43
Genovese, 58 46
tomato, 12 14
white, 54 43
yellow, 55 44
Sausages with corn meal, 163 113
with onions, 164 114
Soup, bean, 7 9
bread, 7 9
cappelletti, 2 6
lentils, 8 10
Pavese, 11 12
Queen, 6 9
stock, 1 5
vegetables, 5 8
Spaghetti, 11-15 13-17
(see _Macaroni_)
Spinach, side-dish, 113 84
Squabs, ragout, 48 39
stewed, 47 39
timbale, 49 40
(See =Pigeons=)
Squash, fried, 32 28
stuffed, 91 69
Steak in the saucepan, 149 106
Stewed cutlets, 73 57
Strawberry, ice, 218 154
String beans in mold, 94 71
sauté, 92 70
with egg sauce, 93 71
Stufato, 170 117
French, 173 119
Milanaise, 172 118
Southern, 171 118
Stuffing, chicken, 64 51
meat, 65 52
Sugo di carne, 13 15
Sweet-breads, 157 110
Syrup, hard blackberry, 212 149
lemon, 211 148
orgeat, 213 150
raspberry, 210 148
red currant, 209 146
Tart, curly, 188 129
farina, 200 139
Mantona, 187 128
rice, 199 139
Tenderloin, with Marsala, 85 65
with spices, 158 111
Tomato sauce, 12 14
stuffed, 110 82
Tongue, boiled, 154 108
stewed, 156 109
with olives, 155 109
Tripe with gravy, 82 63
Trout, Alpine, 174 120
fried, 176 121
Lombard, 175 121
with anchovies, 177 121
Turkey, 145 104
Tutti frutti, ice, 221 155
Veal, breast, 80 62
cutlets, 75 58
kidney with anchovy, 150 107
liver, 161 113
fried, 162 113
in gravy, 83 63
kidney sliced, 151 107
Veal, roast, 129 94
stewed, 39 32
with gravy, 81 62
with tunny, 90 68
Vegetable chowder, 10 11
soup, 7 8
Wafer biscuits, 194 134
Whiting with anchovy sauce, 117 87
Zabaione, 208 146
Zucchine, 32 28