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Classic
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page 159
Pudding, bread, 202 . . . . . . 141
" Genovese, 88 . . . . 67
" Lazelnuts, 182 . . . 124
" lemon, 204 . . . . . 142
" potato, 203 . . . . . 141
" rice meal, 201 . . . . 140
" roasted almonds, 205 . 143
Puff Paste, 62 . . . . . . . . 48
Quince, cake, 195 . . . . . . . 135
" preserve, 215 . . . . . 151
Rabbit, stewed, 52 . . . . . . 42
Raspberry syrup, 210 . . . . . 148
Ravioli, 10 . . . . . . . . . . 11
Rice, cakes, 27 . . . . . . . . 25
" meal pudding, 201 . . . . 140
" pancakes, 70 . . . . . . 55
" pudding with giblets, 87 66
" tart, 199 . . . . . . . . 139
" with saffron, 26 . . . . 24
Risotto Milanaise, 22 . . . . . 22
" with chicken giblets, 23 22
" with lobster, 25 . . . 23
" with peas, 24 . . . . . 23
" with saffron, 26 . . . 24
Roast-beef, 128 . . . . . . . . 93
Rolls, stuffed, 38 . . . . . . 32
Roman fry, 68, 69 . . . . . . . 54-55
Sabayon, 208 . . . . . . . . . 146
Salmi of game, 50 . . . . . . . 41
Sauce, anchovy, 13 . . . . . . 15
" balsamella, 59 . . . . . 46
" brown stock, 12 . . . . 14
" caper, 57 . . . . . . . 45
" for broiled fish, 56 . . 45
" green, 53 . . . . . . . 43
" Genovese, 58 . . . . . . 46
" tomato, 12 . . . . . . . 14
" white, 54 . . . . . . . 43
" yellow, 55 . . . . . . . 44
Sausages with corn meal, 163 113
" with onions, 164 . . 114
Soup bean, 7 . . . . . . . . . 9
" bread, 7 . . . . . . . . 9
" cappelletti, 2 . . . . . . 6
" lentils, 8 . . . . . . . . 10
" Pavese, 11 . . . . . . . . 12
" Queen, 6 . . . . . . . . . 9
Soup, stock, 1 . . . . . . . . 5
" vegetables, 5 . . . . . . 8
Spaghetti, 11-15 . . . . . . . 13-17
(see Macaroni)
Spinach, side-dish, 113 . . . . 84
Squabs, ragout, 48 . . . . . . 39
" stewed, 47 . . . . . . 39
" timbale, 49 . . . . . . 40
(See Pigeons)
Squash, fried, 32 . . . . . . . 28
" stuffed, 91 . . . . . . 69
Steak in the saucepan, 149 . . 106
Stewed cutlets, 73 . . . . . . 57
Strauberry, ice, 218 . . . . . 154
String beans in mold, 94 . . . 71
" sautè, 92 . 70
" with egg sauce, 93 71
Stufato, 170 . . . . . . . . . 117
" French, 173 . . . . . 119
" Milanaise, 172 . . . . 118
" Southern, 171 . . . . . 118
Stuffing, chicken, 64 . . . . . 51
" meat, 65 . . . . . . 52
Sugo di carne, 13 . . . . . . . 15
Sweet-breads, 157 . . . . . . . 110
Syrup, hard blackberry, 212 . . 149
" lemon, 211 . . . . . . . 148
" orgeat, 213 . . . . . . 150
" raspberry, 210 . . . . . 148
" red currant, 209 . . . . 146
Tart, curly, 188 . . . . . . . 129
" farina, 200 . . . . . . . 139
" Mantona, 187 . . . . . . 128
" rice, 199 . . . . . . . . 139
Tenderloin, with Marsala, 85 65
" with spices, 158 111
Tomato sauce, 12 . . . . . . . 14
" stuffed, 110 . . . . . . 82
Tongue, boiled, 154 . . . . . . 108
" stewed, 156 . . . . . . 109
" with olives, 155 . . . 109
Tripe with gravy, 82 . . . . . 63
Trout, Alpine, 174 . . . . . . 120
" fried, 176 . . . . . . . 121
" Lombard, 175 . . . . . . 121
Turkey, 145 . . . . . . . . . . 104
Tutti frutti, ice, 221 . . . . 155
Veal, breast, 80 . . . . . . . 62
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Classic
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