CAULIFLOWER "IN STUFATO"
Remove the outer leaves and clean a fine
cauliflower. Cut it into several pieces and wash them well with cold
water, put them into a pot of boiling salted water,
and cook quickly for twenty or thirty minutes, until they are
quite tender. Take them out without breaking, and
place them on pieces of buttered toast, then put some butter
in a frying−pan, add a little flour mixed with some
stock, stir well until it boils, then add several finely
chopped mushrooms, and cook a little more. Take it
off the fire, and add the yolks of two eggs which have
been well beaten, salt, pepper, grated nutmeg, and
the juice of one lemon. Pour this sauce over and round the
cauliflower, and serve. The sauce must not be boiled after adding
Cut off the green leaves, and cut the stalks of the
celery in pieces about an inch long. Wash them and then put
them into boiling water for fifteen minutes. Then
dry on a napkin. Beat up an egg with a little stock, or hot
water, add salt and pepper, dip the celery in, then
roll it in bread crumbs, and fry in boiling lard.
CELERY WITH TOMATO SAUCE
Cut off the green leaves, clean and wash the celery
stalks, and then throw them into boiling water and boil fast
for twenty minutes. Drain, dry well, put them on a
dish, and pour a pint of tomato sauce, or tomato paste
diluted with hot water, over them.
TOMATOES "ALLA PIEMONTESE"
Take four rather unripe tomatoes of about the same
size, put them into boiling water and boil for a few
minutes. Cut off the stem part, and take out some of
the inside with as many seeds as you can. Fill them with
boiled rice and some mushrooms chopped up small.
Pour over them the yolks of two eggs, place them in the
oven to color; serve hot.
TOMATOES "ALLA SPAGNUOLA"
Take three or four large ripe tomatoes and boil
them. Lay them on a sieve to drain until wanted, and then pass
them through a fine hair sieve. Put them in a
stew−pan and stir until all the liquid is evaporated. Then add a
small piece of butter and three or four raw eggs,
stirring them quickly with the tomatoes. When the eggs are
cooked, turn all out into a dish and serve hot.
TOMATOES WITH EGGS
Choose round tomatoes of about equal size and peel
them. Cut off their tops, take out their insides, and drop a
raw egg into each, replacing the top as cover. Put
the tomatoes in a baking−dish and bake for about ten
minutes, until the eggs are set. Serve up in the
baking−dish very hot, with Bechamel sauce (see Sauces, page
29), or some brown gravy.
Scald, peel, and slice eight tomatoes. Squeeze out
three−quarters of their juice into a bowl through
cheese−cloth, and put it to one side; then chop up
the pulp of the tomatoes with two tablespoons of bread
crumbs, a little salt, sugar, and pepper, and a
tablespoon of melted butter. Pour them in a buttered mold, place
the mold in a double boiler, and put on the cover,
and boil hard for one hour. Then turn out on a dish.
Meanwhile take the juice of the tomatoes, season
with sugar, salt, and pepper, mix in one tablespoon of butter
rolled in flour. Boil one minute, then pour over the
pudding and serve.
STRING−BEANS "IN FRICASSEA"
Cut off the ends and string some young string−beans.
Cook them in salted water, then drain them well. Put
them in a saucepan with some butter, parsley, and
chopped onion. Be careful to add occasionally some broth
if the beans dry up before they are completely
cooked. Boil slowly, and a few moments before taking them off
the fire add the yolks of one or two eggs (according
to the quantity of beans) well beaten up with a little water,
the juice of a lemon, and some grated Parmesan
cheese. Stir from time to time, and never allow them to boil,
or the eggs will set. To keep the beans a good color
put a pinch of soda into the water with the salt.
STRING−BEANS WITH TOMATOES
Take some young string−beans, cut off the ends, and string them.
Wash them in cold water, drain, and while
still wet put them into a baking−dish with some good
olive−oil, some chopped onion and parsley, salt, and
pepper. Put the dish on the fire with its cover on,
and cook slowly. As the beans dry add the juice of some
tomatoes, or some good tomato conserve. Take care they do not