Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.
Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato. Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist. Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c. It should be added when the dish is nearly cooked.
Ingredients: White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.
Chop up half an onion, half a carrot, half a stick of celery, a
small bit of fat bacon, and fry them in two ounces of butter. Then
cover them with good white stock, boil for a few minutes, pass
through a sieve, and add two tablespoonsful of tomato puree. Then
blanch half a cauliflower in salted water, let it get cold, drain
all the water out of it, and break it up into little bunches and
put them into a stock pot with the stock, a small leaf of dried
sage, crumbled up, and a little chopped parsley, and let it all
boil; add a pinch of grated cheese and some pepper. Serve with
grated Parmesan handed separately.