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Classic
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page 158
Eggs, scrambled, 181. . . . . . 123
" with ham, 179 . . . . . . 122
" with onion sauce, 178 122
" with tomato sauce, 180 123
Egg-plants, fried, 100 . . . . 75
" in the oven, 102 76
" stewed, 101 . . . 76
Farina, cakes, 198 . . . . . . . 138
" tarts, 200 . . . . . . . 139
Fish, with bread crumbs, 115 86
" cutlets, stewed, 116 86
Fry, Roman, 68, 69 . . . . . 54-55
Gnocchi, 4 . . . . . . . . . . . 7
" milk, 207 . . . . . . . 145
Hare, roast, 135 . . . . . . . . 97
" stewed, 51 . . . . . . . . 42
Ices, biscuits, 216 . . . . . . 153
" lemon, 217 . . . . . . . . 153
" orange, 219 . . . . . . . 154
" pistache, 220 . . . . . . 155
" strawberry, 218 . . . . . 154
" tutti frutti, 221 . . . . 155
Kidney, broiled, 152 . . . . . . 108
" fried, 153 . . . . . . . 108
" sautè, 71 . . . . 56
" sliced, 151 . . . . . . 107
" with anchovy, 150 . . . 107
" omelet, 33 . . . . . . . 61
Lamb, leg of, 147 . . . . . . . 105
" omelet, 33 . . . . . . . . 29
" shoulder, 79 . . . . . . . 61
" roast, 133 . . . . . . . . 96
" with peas, 78 . . . . . . 61
Lemon, ice, 217 . . . . . . . . 153
" pudding, 204 . . . . . . 142
" syrup, 211 . . . . . . . 148
Lentils, soup, 9 . . . . . . . . 10
Liver, loaf, 89 . . . . . . . . 68
Macaroni, Napolitaine, 20 . . . 20
" fried with oil, 21 . . 21
" au gratin, 19 . . . . . 19
" a la Corinna, 18 . . . 18
" with anchovy sauce, 17 . . . 18
" with butter and cheese, 15 . . . . . 17
" with tomato sauce or brown stock, 16 . . . 18
Macaroons, 197 . . . . . . . . . 136
Madeleine cake, 192 . . . . . . 132
Mantona tart, 187 . . . . . . . 128
Margherita cake, 186 . . . . . . 127
Marmelade, apricot, 214 . . . . 151
Meat, Genovese, 86 . . . . . . . 65
" Omelet, 77 . . . . . . . . 60
" stuffing, 65 . . . . . . . 52
Milk gnocchi, 207 . . . . . . . 145
Minestrone, 9 . . . . . . . . . 11
Mushrooms, dried, 99 . . . . . . 74
" fried, 97 . . . . . . 73
" stewed, 98 . . . . . 74
Mussels, with egg sauce, 120 . . 89
" with tomato sauce, 121 89
Mutton, cutlets, 84 . . . . . . 54
" leg of, 72, 134 . . . . 57-96
Omelet, curled, 60 . . . . . . . 47
" lamb, 33 . . . . . . . . 29
" veal kidney, 61 . . . . 48
Onions, stewed, 160 . . . . . . 112
" stuffed, 159 . . . . . . 112
Orange, ice, 219 . . . . . . . . 154
Orgeat, syrup, 213 . . . . . . . 150
Panata, 3 . . . . . . . . . . . 7
Paste for frying, 63 . . . . . . 50
Pavese soup, 10 . . . . . . . . 11
Peaches, stuffed, 206 Bis . . . 144
Peas, with corned beef, 109 . . 82
" with ham, 108 . . . . . . 81
" with onion sauce, 117 . . 80
Pigeon, surprise, 137 . . . . . 98
" broiled, 148 . . . . . . 106
(See Squabs)
Pistache, ice, 220 . . . . . . .
Polenta pie, 37 . . . . . . . . 31
" with sausages, 36, 163 . . . 30-113
Polpettone, 77 . . . . . . . . . 60
Pork liver fried, 66 . . . . . . 53
" roast, 146 . . . . . 105
Portuguese cake, 196 . . . . . . 136
Pot-roast, 130 . . . . . . . . . 94
" with garlic, 131 . . . 95
" larded, 136 . . . . . 98
Potato pudding, 203 . . . . . . 141
Preserve, quince, 215 . . . . . 151
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Classic
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