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Classic Cookbooks
& Recipes
The Italian Cook Book: The Art of Eating
Well.
by Maria Gentile - 1919
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INDEX
African hen, ........................ 103
Almond, cake, ....................... 129
crisp cake, ....................... 133
(roasted) pudding, ................ 143
Anchovy sauce, ....................... 16
Apricot marmelade, .................. 151
Artichockes, with butter, ............ 27
fried, ............................. 25
in mold, ........................... 73
steamed, ........................... 26
stewed, ............................ 27
stuffed, ........................... 78
stuffed with meat, ................. 79
with sauce, ........................ 78
Asparagus, ........................... 85
Balsamella, sauce, ................... 46
Bean soup, ............................ 9
Birds, ............................... 95
Biscuit, ............................ 131
Biscuit, (ice), ..................... 153
Biscuit, cripp, ..................... 124
soft, ............................. 125
sultan, ........................... 126
wafer, ............................ 134
Blackberry syrup, ................... 149
Bread soup, ........................... 7
Breast of Veal stuffed, .............. 62
Brittle (see crisp cake)..............
Broth, ................................ 5
Brown stock, ......................... 15
Cabbage, stuffed, .................... 83
Cake, almond, ....................... 129
corn meal, ........................ 130
crisp, ............................ 144
Madeleine, ........................ 132
Margherita, ....................... 127
portugaise, ....................... 136
quince, ........................... 135
Cakes, farina, ...................... 138
Caper Sauce, ......................... 45
Cappelletti, soup, .................... 6
Cauliflower, in mold, ................ 72
Cauliflower, with balsamella, ........ 83
Celery, au jus, ..................... 116
dressing, .......................... 77
fried, ............................ 117
purèe, ........................... 117
sauce for, ........................ 116
with butter, ...................... 115
Chicken alla cacciatora, ............. 30
boned and stuffed, ................. 33
breasts saute, ..................... 37
fried, ............................. 29
saute, ............................ 102
stuffed, .......................... 100
stuffing, .......................... 51
with ham, ......................... 102
with egg sauce, .................... 37
with sausages, ..................... 36
with sherry, ....................... 36
with tomatoes, ..................... 35
with sauce piquante, .............. 101
Cod fish, boiled, ................. 90-91
croquettes, ........................ 91
fried, ............................. 91
Corn meal, cake, .................... 130
pie, ............................... 31
with sausages, ..................... 30
Crisp cake in double boiler, ........ 144
Croquettes, fried, ................... 53
Curly tart, ......................... 129
Currant, syrup, ..................... 146
Cutlets, chopped meat, ............... 58
veal, .............................. 58
stewed, ............................ 57
stuffed, ........................ 59-99
Dog fish, fried, ..................... 92
stewed, ............................ 92
Duck, tame, ......................... 104
wild, .............................. 38
Eels, stewed, ........................ 88
with peas, ......................... 88
Eggs, scrambled, .................... 123
with ham, ......................... 122
with onion sauce, ................. 122
with tomato sauce, ................ 123
Egg-plants, fried, ................... 75
in the oven, ....................... 76
stewed, ............................ 76
Farina, cakes, ...................... 138
tarts, ............................ 139
Fish, with bread crumbs, ............. 86
cutlets, stewed, ................... 86
Fry, Roman, .. .................... 54-55
Gnocchi, .............................. 7
milk, ............................. 145
Hare, roast, ......................... 97
stewed, ............................ 42
Ices, biscuits, ..................... 153
lemon, ............................ 153
orange, ........................... 154
pistache, ......................... 155
strawberry, ....................... 154
tutti frutti, ..................... 155
Kidney, broiled, .................... 108
fried, ............................ 108
sautè, ............................ 56
sliced, ........................... 107
with anchovy, ..................... 107
omelet, ............................ 61
Lamb, leg of, ....................... 105
omelet, ............................ 29
shoulder, .......................... 61
roast, ............................. 96
with peas, ......................... 61
Lemon, ice, ......................... 153
pudding, .......................... 142
syrup, ............................ 148
Lentils, soup, ....................... 10
Liver, loaf, ........................ 68
Macaroni, Napolitaine, ............... 20
fried with oil, .................... 21
au gratin, ......................... 19
a la Corinna, ...................... 18
with anchovy sauce, ................ 18
with butter and cheese, ............ 17
with tomato sauce or brown stock, .. 18
Macaroons, .......................... 136
Madeleine cake, ..................... 132
Mantona tart, ....................... 128
Margherita cake, .................... 127
Marmelade, apricot, ................. 151
Meat, Genovese, ...................... 65
Omelet, ............................ 60
stuffing, .......................... 52
Milk gnocchi, ....................... 145
Minestrone, .......................... 11
Mushrooms, dried, .................... 74
fried, ............................. 73
stewed, ............................ 74
Mussels, with egg sauce, ............. 89
with tomato sauce, ................. 89
Mutton, cutlets, ..................... 54
leg of, ......................... 57-96
Omelet, curled, ...................... 47
lamb, .............................. 29
veal kidney, ....................... 48
Onions, stewed, ..................... 112
stuffed, .......................... 112
Orange, ice, ........................ 154
Orgeat, syrup, ...................... 150
Panata, ............................... 7
Paste for frying, .................... 50
Pavese soup, ......................... 11
Peaches, stuffed, ................... 144
Peas, with corned beef, .............. 82
with ham, .......................... 81
with onion sauce, .................. 80
Pigeon, surprise, .................... 98
broiled, .......................... 106
(See Squabs)
Pistache, ice, .................
Polenta pie, ......................... 31
with sausages, ................. 30-113
Polpettone, .......................... 60
Pork liver fried, .................... 53
roast, ............................ 105
Portuguese cake, .................... 136
Pot-roast, ........................... 94
with garlic, ....................... 95
larded, ............................ 98
Potato pudding, ..................... 141
Preserve, quince, ................... 151
Pudding, bread, ..................... 141
Genovese, .......................... 67
Lazelnuts, ........................ 124
lemon, ............................ 142
potato, ........................... 141
rice meal, ........................ 140
roasted almonds, .................. 143
Puff Paste, .......................... 48
Quince, cake, ....................... 135
preserve, ......................... 151
Rabbit, stewed, ...................... 42
Raspberry syrup, .................... 148
Ravioli, ............................. 11
Rice, cakes, ......................... 25
meal pudding, ..................... 140
pancakes, .......................... 55
pudding with giblets, .............. 66
tart, ............................. 139
with saffron, ...................... 24
Risotto Milanaise, ................... 22
with chicken giblets, .............. 22
with lobster, ...................... 23
with peas, ......................... 23
with saffron, ...................... 24
Roast-beef, .......................... 93
Rolls, stuffed, ...................... 32
Roman fry, ........................ 54-55
Sabayon, ............................ 146
Salmi of game, ....................... 41
Sauce, anchovy, ...................... 15
balsamella, ........................ 46
brown stock, ....................... 14
caper, ............................. 45
for broiled fish, .................. 45
green, ............................. 43
Genovese, .......................... 46
tomato, ............................ 14
white, ............................. 43
yellow, ............................ 44
Sausages with corn meal, ............ 113
with onions, ...................... 114
Soup bean, ............................ 9
bread, .............................. 9
cappelletti, ........................ 6
lentils, ........................... 10
Pavese, ............................ 12
Queen, .............................. 9
Soup, stock, .......................... 5
vegetables, ......................... 8
Spaghetti, ........................ 13-17
(see Macaroni)
Spinach, side-dish, .................. 84
Squabs, ragout, ...................... 39
stewed, ............................ 39
timbale, ........................... 40
(See Pigeons)
Squash, fried, ....................... 28
stuffed, ........................... 69
Steak in the saucepan, .............. 106
Stewed cutlets, ...................... 57
Strauberry, ice, .................... 154
String beans in mold, ................ 71
sautè, ............................ 70
with egg sauce, .....................71
Stufato, ............................ 117
French, ........................... 119
Milanaise, ........................ 118
Southern, ......................... 118
Stuffing, chicken, ................... 51
meat, .............................. 52
Sugo di carne, ....................... 15
Sweet-breads, ....................... 110
Syrup, hard blackberry, ............. 149
lemon, ............................ 148
orgeat, ........................... 150
raspberry, ........................ 148
red currant, ...................... 146
Tart, curly, ........................ 129
farina, ........................... 139
Mantona, .......................... 128
rice, ............................. 139
Tenderloin, with Marsala, ............ 65
with spices, ...................... 111
Tomato sauce, ........................ 14
stuffed, ........................... 82
Tongue, boiled, ..................... 108
stewed, ........................... 109
with olives, ...................... 109
Tripe with gravy, .................... 63
Trout, Alpine, ...................... 120
fried, ............................ 121
Lombard, .......................... 121
Turkey, ............................. 104
Tutti frutti, ice, .................. 155
Veal, breast, ........................ 62
Veal, cutlets, ....................... 58
kidney with anchovy, ...............107
liver, ............................ 113
fried, ............................ 113
in gravy, .......................... 63
kidney sliced, .................... 107
Veal, roast, ......................... 94
stewed, ............................ 32
Veal, with gravy, .................... 62
with tunny, ........................ 68
Vegetable chowder, ................... 11
soup, ............................... 8
Wafer biscuits, ..................... 134
Whiting with anchovy sauce, .......... 87
Zabaione, ........................... 146
Zucchine, ............................ 28
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