Оглавление
Mrs. W. G. Waters. The Cook's Decameron
The Cook's Decameron
Table of Contents
To. A. V. In memory of Certain Ausonian Feasts
Preface
PART I. THE COOK'S DECAMERON
Prologue
The First Day
The Second Day
The Third Day
The Fourth Day
The Fifth Day
The Sixth Day
The Seventh Day
The Eighth Day
The Ninth Day
The Tenth Day
PART II—RECIPES
Sauces
No. 1. Espagnole, or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa di Prosciutto
Ingredients: Ham, Musca or sweet port, vinegar, basil spice
No. 8. Tarragon Sauce
Ingredients: Tarragon, stock, butter, flour
No. 9. Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
Ingredients: Velute sauce, essence of mushrooms, butter
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce
No. 14. Roman Sauce (Salsa Agro-dolce)
No. 15. Roman Sauce (another way)
No. 16. Supreme Sauce
Ingredients: White sauce, fowl stock, butter
No. 17. Pasta marinate (For masking Italian Frys)
No. 18. White Villeroy
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock
Soups
No. 19. Clear Soup
No. 20. Zuppa Primaverile (Spring Soup)
Ingredients: Clear soup, vegetables
No. 21. Soup alla Lombarda
No. 22. Tuscan Soup
Ingredients: Stock, eggs
No. 23. Venetian Soup
Ingredients: Clear soup, butter, flour, Parmesan, eggs
No. 24. Roman Soup
No. 25. Soup alla Nazionale
Ingredients: Clear soup, savoury custard
No. 26. Soup alla Modanese
No. 27. Crotopo Soup
Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls
No. 28. Soup all'Imperatrice
No. 29. Neapolitan Soup
No. 30. Soup with Risotto
Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup
No. 31. Soup alla Canavese
No. 32. Soup alla Maria Pia
No. 33. Zuppa d' Erbe (Lettuce Soup)
No. 34. Zuppa Regina di Riso (Queen's Soup)
Ingredients: Fowl stock, ground rice, milk, butter
Minestre
No. 35. A Condiment for Seasoning Minestre, &c
No. 36. Minestra alla Casalinga
Ingredients: Rice, butter, stock, vegetables
No. 37. Minestra of Rice and Turnips
Ingredients: Rice, turnips, butter, gravy, tomatoes
No. 38. Minestra alla Capucina
Ingredients: Rice, anchovies, butter, stock, and onions
No. 39. Minestra of Semolina
Ingredients: Stock, semolina, Parmesan
No. 40. Minestrone alla Milanese
No. 41. Minestra of Rice and Cabbage
Ingredients: Rice, cabbage, stock, ham, tomato sauce
No. 42. Minestra of Rice and Celery
Ingredients: Celery, rice, stock
Fish
No. 43. Anguilla alla Milanese (Eels)
No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)
Ingredients: Fish, flour, butter, Villeroy
No. 45. Astachi all'Italiana (Lobster)
No. 46. Baccala alla Giardiniera (Cod)
Ingredients: Cod or hake, carrots, turnips, butter, herbs
No. 47. Triglie alla Marinara (Mullet)
Ingredients: Mullet, salt, pepper, onions, parsley, oil, water
No. 48. Mullet alla Tolosa
No. 49. Mullet alla Triestina
No. 50. Whiting alla Genovese
No. 51. Merluzzo in Bianco (Cod)
No. 52. Merluzzo in Salamoia (Cod)
No. 53. Baccala in Istufato (Haddock)
No. 54. Naselli con Piselli (Whiting)
No. 55. Ostriche alla Livornese (Oysters)
No. 56. Ostriche alla Napolitana (Oysters)
No. 57. Ostriche alla Veneziana (Oysters)
No. 58. Pesci diversi alla Casalinga (Fish)
No. 59. Pesce alla Genovese (Sole or Turbot)
No. 60. Sogliole in Zimino (Sole)
No. 61. Sogliole al tegame (Sole)
No. 62. Sogliole alla Livornese (Sole)
Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel
No. 63. Sogliole alla Veneziana (Sole)
No. 64. Sogliole alla Parmigiana (Sole).*
Ingredients: Sole, Parmesan, butter, cream, cayenne
No. 65. Salmone alla Genovese (Salmon)
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon
No. 66. Salmone alla Perigo (Salmon)
No. 67. Salmone alla giardiniera (Salmon)
No. 68. Salmone alla Farnese (Salmon)
No. 69. Salmone alla Santa Fiorentina (Salmon)
Ingredients: Salmon, eggs, mayonnaise, parsley, flour
No. 70. Salmone alla Francesca (Salmon)
No. 71. Fillets of Salmon in Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs
Beef, Mutton, Veal, Lamb, &C
No. 72. Manzo alla Certosina (Fillet of Beef)
No. 73. Stufato alla Florentina (Stewed Beef)
No. 74. Coscia di Manzo al Forno (Rump Steak)
No. 75. Polpettine alla Salsa Piccante (Beef Olives)
Ingredients: Beef steak, butter, onions, stock, sausage meat
No. 76. Stufato alla Milanese (Stewed Beef)
No. 77. Manzo Marinato Arrosto (Marinated Beef)
No. 78. Manzo con sugo di Barbabietole (Fillet of Beef)
Ingredients: Beef, beetroot, salt
No. 79. Manzo in Insalata (Marinated Beef)
No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios)
Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy
No. 81. Scalopini di Riso (Beef with Risotto)
No. 82. Tenerumi alla Piemontese (Tendons of Veal)
No. 83. Bragiuole di Vitello (Veal Cutlets)
No. 84. Costolette alla Manza (Veal Cutlets)
No. 85. Vitello alla Pellegrina (Breast of Veal)
No. 86. Frittura Piccata al Marsala (Fillet of Veal)
Ingredients: Veal, butter, Marsala, stock, lemon, bacon
No. 87. Polpettine Distese (Veal Olives)
No. 88. Coste di Vitello Imboracciate (Ribs of Veal)
No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers
No. 90. Petto di Castrato all'Italiana (Breast of Mutton)
No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)
Ingredients: Same as No. 90
No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)
No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock
No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C
No. 95. Timballo alla Romana
No. 96. Timballo alla Lombarda
No. 97. Lingua alla Visconti (Tongue)
Ingredients: Tongue, glaze, bread, spinach, white grapes, port
No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)
No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)
No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)
No. 101. Porcelletto alla Corradino (Sucking Pig)
No. 102. Porcelletto da Latte in Galantina (Sucking Pig)
No. 103. Ateletti alla Sarda
No. 104. Ateletti alla Genovese
No. 105. Testa di Vitello alla Sorrentina (Calf's Head)
No. 106. Testa di Vitello con Salsa Napoletana (Calf's Head)
No. 107. Testa di Vitello alla Pompadour (Calf's Head)
No. 108. Testa di Vitello alla Sanseverino (Calf's Head)
No. 109. Testa di Vitello in Frittata (Calf's Head)
Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter, croutons
No. 110. Zampetti (Calves' Feet)
No. 111. Bodini Marinati
No. 112. Animelle alla Parmegiana (Sweetbread)
Ingredients: Sweetbread, bread crumbs, Parmesan, butter
No. 113. Animelle in Cartoccio (Sweetbread)
No. 114. Animelle all'Italiana (Sweetbread)
No. 115. Animelle Lardellate (Sweetbread)
No. 116. Frittura di Bottoni e di Animelle (Sweetbread and Mushrooms)
No. 117. Cervello in Fili serbe (Calf's Brains)
Ingredients: Calf's brains, stock, butter, parsley, lemon
No. 118. Cervello alla Milanese (Calf's Brains)
Ingredients: Calf s brains, eggs, bread crumbs, butter
No. 119. Cervello alla Villeroy (Calf's Brains)
Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce
No. 120. Frittura of Liver and Brains
No. 121. Cervello in Frittata Montano (Calf's Brains)
Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter
No. 122. Marinata di Cervello alla Villeroy (Calf's Brains)
No. 123. Minuta alla Milanese (Lamb's Sweetbread)
No. 124. Animelle al Sapor di Targone (Lamb's Fry)
No. 125. Fritto Misto alla Villeroy
No. 126. Fritto Misto alla Piemontese
No. 127. Minuta di Fegatini (Ragout of Fowls' Livers)
No. 128. Minuta alla Visconti (Chickens' Livers)
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper
No. 129. Croutons alla Principesca
No. 130. Croutons alla Romana
Fowl, Duck, Game, Hare, Rabbit, &c
No. 131. Soffiato di Cappone (Fowl Souffle)
No. 132. Pollo alla Fiorentina (Chicken)
No. 133. Pollo all'Oliva (Chicken)
No. 134. Pollo alla Villereccia (Chicken)
No. 135. Pollo alla Cacciatora (Chicken)
Ingredients: The same as No. 134 and tomatoes
No. 136. Pollastro alla Lorenese (Fowl)
Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs
No. 137. Pollastro in Fricassea al Burro (Fowl)
No. 138. Pollastro in istufa di Pomidoro (Braized Fowl)
No. 139. Cappone con Riso (Capon with Rice)
No. 140. Dindo Arrosto alla Milanese (Roast Turkey)
No. 141. Tacchinotto all'Istrione (Turkey Poult)
No. 142. Fagiano alla Napoletana (Pheasant)
Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes
No. 143. Fagiano alla Perigo (Pheasant)
Ingredients: Pheasant, butter, truffles, larding bacon, Madeira
No. 144. Anitra Selvatica (Wild Duck)
No. 145. Perniciotti alla Gastalda (Partridges)
No. 146. Beccaccini alla Diplomatica (Snipe)
No. 147. Piccioni alla minute (Pigeons)
No. 148. Piccioni in Ripieno (Stuffed Pigeons)
No. 149. Lepre in istufato (Stewed Hare)
No. 150. Lepre Agro-dolce (Hare)
No. 151. Coniglio alla Provenzale (Rabbit)
No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)
No. 153. Coniglio in salsa Piccante (Rabbit)
Vegetables
No. 154. Asparagi alla salsa Suprema (Asparagus)
No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)
No. 156. Barbabietola alla Parmigiana (Beetroot)
Ingredients: Beetroot, white sauce, Parmesan, Cheddar
No. 157. Fave alla Savoiarda (Beans)
Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce
No. 158. Verze alla Capuccina (Cabbage)
No. 159. Cavoli fiodi alla Lionese (Cauliflower)
No. 160. Cavoli fiodi fritti (Cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter
No. 161. Cauliflower alla Parmigiana
Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock
No. 162. Cavoli Fiori Ripieni
No. 163. Sedani alla Parmigiana (Celery)
No. 164. Sedani fritti all'Italiana (Celery)
Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes
No. 165. Cetriuoli alla Parmigiana (Cucumber)
Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne
No. 166. Cetriuoli alla Borghese (Cucumber)
No. 167. Carote al sughillo (Carrots)
Ingredients: Carrots, stock, butter, sausage, pepper
No. 168. Carote e piselli alla panna (Carrots and Peas)
Ingredients: Young carrots, peas, cream, salt
No. 169. Verze alla Certosine (Cabbage)
Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese
No. 170. Lattughe al sugo (Lettuce)
No. 171 Lattughe farcite alla Genovese (Lettuce)
Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole sauce
No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)
No. 173. Verdure miste (Macedoine of Vegetables)
No. 174. Patate alla crema (Potatoes in cream)
No. 175. Cestelline di patate alla giardiniera (Potatoes)
No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)
Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock
No. 177. Spinaci alla Milanese (Spinach)
Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour, stock
No. 178. Insalata di patate (Potato salad)
No. 179. Insalata alla Navarino (Salad)
No. 180. Insalata di pomidoro (Tomato Salad)
No. 181. Tartufi alla Dino (Truffles)
Ingredients: Truffles, fowl forcemeat, champagne
Macaroni, Rice, Polenta, and Other Italian Pastes{*}
No. 182. Macaroni with Tomatoes
Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper, salt
No. 183. Macaroni alla Casalinga
Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg
No. 184. Macaroni al Sughillo
Ingredients: Macaroni, stock, tomatoes, sausage, cheese
No. 185. Macaroni alla Livornese
No. 186. Tagliarelle and Lobster
Ingredients: Tagliarelle, lobster, cheese, butter
No. 187. Polenta
No. 188. Polenta Pasticciata
Ingredients: Polenta, butter, cheese, mushrooms, tomatoes
No. 189. Battuffoli
Ingredients: Polenta, onion, butter, salt, stock, Parmesan
No. 190. Risotto all'Italiana
Ingredients: Rice, an onion, butter, stock, tomatoes, cheese
No. 191. Risotto alla Genovese
No. 192. Risotto alla Spagnuola
No. 193. Risotto alla Capuccina
Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter
No. 194. Risotto alla Parigina
Ingredients: Risotto (No. 190), game, sauce, butter
No. 195. Ravioli
No. 196. Ravioli alla Fiorentina
No. 197. Gnocchi alla Romana
Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk, cream
No. 198. Gnocchi alla Lombarda
No. 199. Frittata di Riso (Savoury Rice Pancake)
Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan
Omelettes And Other Egg Dishes
No. 200. Uova al Tartufi (Eggs with Truffles)
Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons
No. 201. Uova al Pomidoro (Eggs and Tomatoes)
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper
No. 202. Uova ripiene (Canapes of Egg)
No. 203. Uova alla Fiorentina (Eggs)
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds
No. 204. Uova in fili (Egg Canapes)
No. 205. Frittata di funghi (Mushroom Omelette)
No. 206. Frittata con Pomidoro (Tomato Omelette)
Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice
No. 207. Frittata con Asparagi (Asparagus Omelette)
Ingredients: Eggs, asparagus, butter, ham, herbs, cheese
No. 208. Frittata con erbe (Omelette with Herbs)
No. 209. Frittata Montata (Omelette Souffle)
Ingredients: Eggs, Parmesan, pepper, parsley
No. 210. Frittata di Prosciutto (Ham Omelette)
Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream
Sweets and Cakes
No. 211. Bodino of Semolina
No. 212. Crema rappresa (Coffee Cream)
Ingredients: Coffee, cream, eggs, sugar, butter
No. 213. Crema Montata alle Fragole (Strawberry Cream)
No. 214. Croccante di Mandorle (Cream Nougat)
No. 215. Crema tartara alla Caramella (Caramel Cream)
Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring
No. 216. Cremona Cake
No. 217. Cake alla Tolentina
Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-apple
No. 218. Riso all'Imperatrice
No. 219. Amaretti leggieri (Almond Cakes)
Ingredients: Almonds (sweet and bitter), eggs, castor sugar
No. 220. Cakes alla Livornese
Ingredients: Almonds, eggs, sugar, salt, potato flour, butter
No. 221. Genoese Pastry
No. 222. Zabajone
No. 223. Iced Zabajone
No. 224. Pan-forte di Siena (Sienese Hardbake)
No. 225. Fish Sauce
No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
No. 227. Sauce for Venison, Hare, &c
No. 228. Tomato Sauce Piquante
No. 229. Sauce for Roast Pork, Ham, &c
No. 230. For masking Cutlets, &c
