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Classic
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page 9
After the anchovies have been watered, pick off the fins from the back with the
fingers, take thorn by the tail and pull them into halves, removing the spine
and the rear fin. Then put the anchovies into a strainer and drain. They can be
served with a dressing of olive oil and wine vinegar, or finely chopped onions,
vinegar, olive oil and pepper. The best method of serving anchovies is to put
them on a small platter in the form of a star, filling the spaces with capers,
small onions, finely chopped herbs, and the grated yolks of eggs. The flesh of
good anchovies is white and light; those of inferior quality are hard and dry
and of a yellowish red color.
32. To prepare Celery and Parsnips for Soups, etc. Celery roots must be washed,
peeled and cut into 4-8 pieces, the young unopened leaves need not be removed.
Parsley roots must be washed, scraped and cut into pieces about 2 inches long,
and split if very thick. Both are used for beef soups, the latter for chicken
and veal soups only.
Parsley heads must be rinsed, the large heads cut away, take them in a bunch and
cut them on a chopping board as finely as possible with a sharp knife. A little
practice will enable one to cut parsley as fine in this way, as though it were
chopped.
33. Truffles. Truffles must also be soaked from 1-1 1/2 hours, they are then
thoroughly cleaned, preferably with a brush, then cooked in a rich beef broth or
claret; cut into pieces and serve in gravies.
34. Mushrooms. Remove the outer skin from the upper part of the stalk of the
mushroom, cutting away the small leaves clustering under the head. Then wash in
cold water, cut them up, put them in butter and on the fire, cook them rapidly
in their own liquor and put them into the stew as they come from the kettle.
They become hard if cooked too long.
Dried mushrooms must be soaked in water about 1 hour; should they happen to be
of a brownish hue, previously boiling them will take out this color. Press them
until dry, and add them to the stew or ragout when it is ready to serve.
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