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Classic
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85
TENDERLOIN WITH MARSALA
(Filetto al marsala)
Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on
the fire with a middle-sized onion cut in thin slices, some thin slices of ham
and a piece of butter, seasoning but moderately with salt and pepper. When it is
browned from all sides and the onion is consumed, sprinkle a pinch of flour, let
this take color and then pour some soup stock or water. Make it simmer on a low
fire, then rub the gravy through a sieve, skim off the fat and with this and
half a small tumbler of Marsala or Sherry wine put it back on the fire to simmer
again. Serve with the gravy neither too liquid nor too thick.
The filet can also be larded with bacon and cooked in butter and Marsala only.
86
MEAT GENOVESE
(Carne alla Genovese)
Take thick slices of good lean veal, weighing about a pound, beat it and flatten
it well. Beat three or four eggs, season them with salt and pepper, a pinch of
grated cheese and some chopped parsley. Fry the eggs in butter in the form of an
omelet about the size of the meat over
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