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page 48
adding a little grated cheese. These strips of omelet, resembling noodles, form
a tasty and attractive dressing for a fricandeau (veal stew) or a similar dish.
61
VEAL KIDNEY OMELET
(Frittata di rognone di vitella)
Take a veal kidney, open it lengthwise and leave all its fat. Season with oil,
salt and pepper, broil it and cut in thin slices. Beat enough eggs in proportion
to the size of the kidney, season them with salt and pepper, both in moderate
quantity and mix with them a sprig of parsley and some grated cheese. Put the
sliced kidney in the eggs, mix all together and make an omelet with some butter.
62
PUFF PASTE
(Pasta sfoglia)
The Pasta sfoglia is not too difficult to make and if the following instructions
are carefully followed, this fine and light paste can easily be prepared. It is
well to have a marble slab to roll it on but this is not absolutely necessary. A
warm, damp day is not favorable for the making of the Pasta sfoglia, which
succeeds better when the weather is cold and dry.
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