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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 the eggs.

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.

TOMATO PUDDING

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 burn.

 

 

 

 

 

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Angel Hair & Roasted Peppers Fried Eggplant Roast Corn
Angel Hair With Balsamic Tomatoes Fried Pumpkin Roasted Corn And Mushroom Salsa
Au Gratin Potatoes Fried Squash, Parsnips, Celery, And Mushrooms Roasted Green Beans With Shiitake Mushrooms
Baked Beans Gnocchi Of Potato Slow Cooker Stuffed Peppers
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Beanpot Jambalaya Recipe Greek Eggplant Appetizergreek Eggplant Appetizer Spinach Fettucine In Zucchini
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Camp Au Gratin Potatoes Grilled Three-cheese Potatoes Spinach Souffle
Camp Potatoes Grilled Zucchini Stringbean And Mushroom Quiche
Camper's Baked Potatoes Halibut And Vegetable Kabobs Stuffed Baked Potatoes With Broccoli
Candied Sweet potatoes Hobo Popcorn Stuffed Baked Potatoes With Vegetables
Cauliflower In Stufato Italian Potatoes Stuffed Cauliflower
Corn Chowder Lentil Loaf Stuffed Eggplants
Corner Kick Pita Pocket Lentil-barley Stew Stuffed Roasted Peppers
Cpk Brocolli And Sun Dried Tomato Fusilli Lima Beans With Ham Stuffed Tomatoes
Crab Stuffed Zucchini Mac 'n Beans Super Easy Fajitas
Crazy, Curly Broccoli Bake Marinated Tomatoes Sweet Pepper In Olive Oil
Creamy Red Potatoes Mashed Cauliflower Sweet Potato Lentil Stew
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Drowned Cauliflower Or Broccoli Mediterranean Grilled Vegetables Sweet Potatoes With Marshmallows
Veggie Sauté Mexican Corn Thai Stir Fried Mixed Vegetables
Zesty Grilled Vegetables Mock Refried Beans Tofu Mac And Cheese
ZUCCHINI Onioned Potatoes Tomato Basil Concasse
Zucchini & Tomato Casserole Onions Alla Parmegiana Tomato Bruschetta
Zucchini Slaw Onions Alla Veneziana Torta Di Spinaci
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Potato Celery Root Gratin Ozro Baked In Red Peppers Tortoise Shells
Potato, Mushroom, And Spinach Casserole Ozro Stuffed Zucchini Vegetable Chili
Veggie Delight Sandwich Pan-seared Cod With Balsamic Vinegar And Thyme Vegetable Chowder (Minestrone Alla Milanese)
Veggie Latkes Peanut Veggies And Noodles Vegetarian Chili
Veggie Recipes Peppered Snapper With Tomato Mint Salsa Vegetarian Thai Noodles

 

 

 

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