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Classic
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page 80
Some leaves of parsley.
One pinch of softened dried mushrooms.
One small crumb of bread rolled and sifted.
One pinch of grated cheese.
When the artichokes have been browned with oil alone, pour a little water and
cover with a moistened cloth kept in place by the cover. The steam that
surrounds the artichokes cooks them better.
107
PEAS WITH ONION SAUCE
(Piselli alla francese)
The following recipe is good for one of fresh peas. Take two young onions, cut
them in half, put some stems of parsley in the middle and tie them. Then put
them into the fire with a piece of butter and when they are browned, pour over a
cup of soup stock. Make it boil and when the onions are softened rub them
through a sieve together with the gravy that you will then put on the fire with
the peas and two whole hearts of lettuce. Season with salt and pepper and let it
simmer. When the peas are half cooked add another piece of butter dipped in a
scant tablespoonful of flour and pour in some broth, if necessary. Before
sending to the table put in two yolks of eggs dissolved in a little broth.
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