A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes
By Mrs. W. G. Waters
Preface
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, and 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,
Beef, Mutton, Veal, Lamb, and 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)
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
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)
No. 87. Polpettine Distese (Veal Olives)
No. 88. Coste di Vitello Imboracciate (Ribs of Veal)
No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
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)
No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, and 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)
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:
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:
No. 120. Frittura of Liver and Brains
No. 121. Cervello in Frittata Montano (Calf's Brains)
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:
No. 129. Croutons alla Principesca
No. 130. Croutons alla Romana
Fowl, Duck, Game, Hare, Rabbit, and 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,
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:
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:
No. 161. Cauliflower alla Parmigiana Ingredients: Cauliflower,
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:
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,
No. 170. Lattughe al sugo (Lettuce)
No. 171 Lattughe farcite alla Genovese (Lettuce) Ingredients:
No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)
No. 173. Verdure miste (Macedoine of Vegetables)
No. 174. Patate alla crema (Potatoes in cream)< THE COOK'S DECAMERON Clyx.com
