Part 7 (1/2)

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 b.u.t.ter. Pour them in a b.u.t.tered 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 b.u.t.ter rolled in flour. Boil one minute, then pour over the pudding and serve.

STRING-BEANS ”IN FRICa.s.sEA”

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 b.u.t.ter, 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 quant.i.ty 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.

FRIED BREAD WITH RAISINS

Take some rather stale bread, cut it into slices, removing the crust.

Fry the bread in lard, and then arrange it on a platter; meanwhile prepare the raisins as follows: Take a small saucepan and put into it two tablespoons of good raisins, a good slice of raw ham chopped into small pieces, and a leaf of sage, also chopped up, one tablespoon of granulated sugar, and two tablespoons of good vinegar. Put these ingredients on the fire, and as soon as you have a syrup (stir constantly) pour the raisins onto the pieces of fried bread, and the sauce over and around them. Served with cold meat these are very nice.

MEATS

FRIED SWEETBREADS, CROQUETTES, LIVER, ETC.

(_Fritto Misto alla Romana_)

Golden Bread, Brains, Sweetbreads, Croquettes of Chicken and Veal and Eggs, Calf's Liver and Pumpkin--all these different ingredients should be fried each in its own manner as follows, a small quant.i.ty of each, and served all together on one platter with slices of lemon.

GOLDEN BREAD

Choose bread which is elastic, but has no holes in it. Remove the crust and cut it in slices about one inch thick, and from these slices cut little pieces about three inches long and about one inch wide.

Trim them off well, so they will not be ragged or uneven. Put these pieces into a bowl and throw on them some boiling water, then remove them immediately and throw them into a big bowl of cold water. This operation should be done quickly, so as to make the bread feel the impression of heat and cold, one directly after the other. Then take the bread between the hands and gently squeeze out the water without breaking the pieces or deforming them. Place them on a napkin to dry.

Then dip them in egg which has been beaten up and seasoned with salt and pepper. Allow the egg to soak well into the bread. Fifteen minutes before serving put a frying-pan on with a quant.i.ty of lard, and as soon as the lard is lukewarm put in the pieces of bread, turn them as soon as they harden a little on one side. The bread must fry very slowly, and should remain on the fire at least ten minutes, so that the heat can penetrate gradually into the middle and make it light.

This bread to be successful should be hollow inside like a fritter when finished. When the bread has taken a good golden color, remove from the lard, drain it on a napkin, add a little salt, and serve very hot.

SWEETBREADS

Parboil the sweetbreads, then cook them with one tablespoon of b.u.t.ter and one tablespoon of stock. When cooked cut them into smallish pieces, season with pepper, chopped-up parsley, and one tablespoon of lemon, then roll them in flour; dip into egg and fry.

FRIED BRAINS