Science in the Kitchen and the Art of Eating Well (97 page)

Entremets:
stuffed rolls (recipe 239).

Vegetables:
artichoke mold (recipe 391)

Roast:
milk-fed veal with green salad.

Dessert:
Marietta’s fluffy fruit cake (recipe 604), milk
brulé
(recipe 692) with sweet wafers (recipe 621)

Fruit:
green fava beans, green almonds in the shell, sponge cake (recipe 608).

II.

Soup:
bread soup (recipe 11).

Fried dish:
Krapfen
(recipe 182)

Stew:
stuffed boneless chicken (recipe 258) with peas

Entremets:
Roman-style dumplings (recipe 231)

Roast:
Easter lamb with green’ salad and hard-boiled eggs

Dessert:
Neapolitan cake (recipe 586), chocolate ice cream (recipe 761)

Fruit:
seasonal fresh fruits, flat cake Livorno style (recipe 598).

I.

Soup:
Spanish-style soup (recipe 40).

Appetizers:
chicken liver canapes (recipe “0).

Stew:
stew in a shell (recipe 350).

Vegetables:
peas French style (recipes 424 or 425).

Roast:
roasted stuffed rib steak (recipe 537), baby new potatoes and green salad.

Dessert:
Marengo cake (recipe 581), lemon ice (recipe 754).

Fruit and cheese:
a variety of fruits, strawberries sprinkled with Chianti or another red wine and seasoned with confectioners’ sugar and Marsala.

II.

Soup:
healthy soup (recipe 36).

Fried dish:
mixed fry Bolognese style (recipe 175), fried artichokes (recipe 186), fried zucchini (recipe 188).

Stew:
squab timbale (recipe 279).

Vegetables:
asparagus with butter (recipe 450).

Roast:
milk-fed veal with a side dish of artichokes cooked straight up (recipe 418).

Dessert:
flat cake made with marzipan (recipe 615), strawberry ice (recipe 755).

Fruit and cheese:
seasonal fruits, macaroons (recipes 626 or 627).

I.

Soup:
strichetti noodles Bolognese style (recipe 51).

Fried dish:
mushrooms with milk-fed calf’s liver, sweetbreads, and brain.

Stew:
squab with peas (recipe 354).

Entremets:
zucchini with meat filling (recipe 377).

Vegetables:
side dish of celery (recipe 412).

Roast:
cockerels and green salad.

Dessert:
lady cake (recipe 585), sour cherry ice (recipe 762).

Fruit and cheese:
seasonal fruits, beignet pastries (recipe 631).

II.

Soup:
pea soup with meat broth (recipe 35).

Fried dish:
milk-fed veal cutlets, fried custard (recipe 214), fried zucchini (recipe 188).

Boiled course:
twice-cooked meat (recipe 355) with mushrooms as a side dish.

Vegetables:
green-bean mold (recipe 386).

Roast:
cockerels with mayonnaise salad (recipe 251).

Dessert:
egg, raisin, butter and fruit cake Italian style (recipe 612), sour cherry delight (recipe 678).

Fruit and cheese:
fresh seasonal fruits.

I.

Soup:
soup with flour fritters (recipe 24).

Boiled course:
stuffed pullet (recipe 160).

Stew:
puréed zucchini mold (recipe 451) filled with giblets and milk-fed veal chops

Entremets:
Louisetta’s souffle (recipe 704)

Roast:
milk-fed veal with Russian salad (recipe 454).

Dessert:
Sultan cake (recipe 574), chilled raspberry gelatin (recipe 718)

Fruit and cheese:
peaches, apricots and other seasonal fruits.

II.

Soup:
puréed meat soup (recipe 19).

Appetizers:
prosciutto with figs.

Stew:
stuffed boneless chicken (recipe 258)

Cold dish:
veal in tuna sauce (recipe 363)

Entremets:
liver loaf (recipe 374).

Roast:
squab and cockerels with mayonnaise salad (recipe 251).

Dessert:
plum cake (recipe 673),
bain-marie
almond brittle (recipe 690)

Fruit and cheese:
a selection of seasonal fruits.

I.

Soup:
taglierini noodles.

Appetizers:
prosciutto with melon, accompanied with a generous quantity of wine, because, as the proverb says:

Quando sole est in leone
Pone muliem in cantone
Bibe vinum cum sifone
.

(When the sun is in Leo
Put your wife in a corner
And drink wine with a siphon.)

Boiled course:
Veal with black-eyed beans Arezzo style (recipe 383), or with green beans with béchamel sauce (recipe 381).

Entremets:
vols-au-vent
with meat stuffing (recipe 161).

Stew:
milk-fed veal cutlets with prosciutto (recipe 313).

Roast:
turkey pullet (recipe 549) with green salad.

Dessert:
pear compote (recipe 709), chilled whipped custard (recipe 689), Lombard cake with custard (recipe 674).

Fruit and cheese:
a selection of seasonal fruits.

II.

Soup:
the queen of soups (recipe 39)

Boiled course:
lobster with mayonnaise (recipe 476)

Stew:
sautéed chicken breasts (recipe 269).

Vegetables:
puréed zucchini mold (recipe 451)

Roast:
domestic duck, squab and green salad

Dessert:
stuffed peaches (recipe 697), raspberry ice (recipe 756)

Fruit and cheese:
melon, figs, and other seasonal fruits.

I.

Soup:
royal agaric mushroom soup (recipe 33)

Appetizers:
prosciutto with figs and salted anchovies

Fried dish:
bread morsels (recipe” 3) stuffed with sweetbreads and brain

Entremets:
mushrooms mold (recipe 452) stuffed with giblets

Roast:
turkey pullet (recipe 548) with green salad, or chicken Rudinì (recipe 544)

Dessert:
babà (recipe
565
), almond milk ice cream (recipe 773), marbled ice cream (recipe 774)

Fruit and cheese:
peaches, grapes, and other seasonal fruits.

II.

Soup:
semolina soup (recipe 15 or 16)

Fried dish:
sole, flying squid, and fried mushrooms

Stew:
domestic duck with pappardelle noodles Arezzo style (recipe 91)

Roast:
roast beef on a spit with potatoes (recipe 521) and salad

Dessert:
fruit tart (recipe 616), toasted almond pudding (recipe 669)

Fruit and cheese:
a selection of seasonal fruits, sweet wafers (recipe 621).

I.

Soup:
dumplings (recipe 14)

Boiled course:
capon with spinach.

Cold dish:
corned tongue (recipe 360) with aspic (recipe 3)

Entremets:
puff pastries with meat stuffing (recipe 161)

Roast:
thrushes with toasted bread rounds (recipe 528) and salad.

Dessert:
pumpkin cake (recipe 640), fruit preserve pudding (recipe 680)

Fruit and cheese:
A variety of fruit including mandarin oranges.

II.

Soup:
soup with rice fritters (recipe 30).

Fried dish:
dressed lamb chops (recipe 236).

Entremets:
red mullet with prosciutto (recipe 468).

Stew:
birds in wine sauce (recipe 283).

Roast:
Guinea hen (recipe 546) and squab.

Dessert:
tartar custard (recipe 676), strudel (recipe 559), or Neapolitan cake (recipe 586).

Fruit:
pears, apples, medlars, sorb apples,
¹⁵⁰
grapes.

I.

First course:
macaroni French style (recipe 84) or soup with meat sauce (recipe 38).

Stew:
mallard or wild duck with a side dish of lentils or red cabbage (recipe 270).

Entremets:
hare loaf (recipe 373).

Vegetables:
cauliflower with bechamel sauce (recipe 431), or cauliflower mold (recipe 387).

Roast:
truffled beef loin (recipe 523).

Dessert:
ladyfinger pudding with zabaione (recipe 684), chilled orange gelatin (recipe 714).

Fruit:
pears, apples, oranges and dried fruits.

II.

Soup:
tortellini stuffed with squab (recipe 10), or pumpkin soup (recipe 34).

Appetizers:
truffle canapés (recipe 109).

Boiled course:
stuffed pullet (recipe 160).

Stew:
spiced pork sausage or cotechino boiled in a wrap (recipe 322).

Vegetables:
spinach mold (recipe 390), or fennel mold (recipe 392).

Roast:
roast pork loin (recipe 552) and birds (recipe 528).

Dessert:
presnitz
(recipe 560), surprise pie (recipe 713), ladyfinger pudding with zabaione (recipe 684).

Fruit and cheese:
pears, apples, mandarin oranges and dried fruits.