cooking - 200 Recipes for Italian Dishes (share me). txt The cook's Decameron: A study In Taste Containing over Two Hundred Recipes For ital1an Dishes By Mrs. Ww. G. waters show me a pleasure Tke dinner, which comes every day and lasts an hour.” -- Talleyrand circa 1901. To ALY In memory of certain ausonian Feasts preface Montaigne in one of his essays mentions the high excellence Italian cookery had attained in nis day. "1 have entered into this Discourse upon the occasion of an Ttalian Tt lately receiv'd into my Service, and who was Clerk of the kitchen to the late cardinal Caraffa’til] Wis veath. 1 put this Fellow upon an Account of his oftice: Where he Tell to Discourse of this Palate-Science, with such a settled Countenance and Magisterial cravity, as if he had been hand] ing some profound Point of Divinity. He'made 2 Learned Distinction of the several sorts of Appetizes, of that of a man before he begins to eat, and of those after the second and third service: Tha means simply to satisfy the first, and then to raise and acute the other two: “The ordering of the Sauces, first in general, and then proceeded to the Qualities of the Ingredients and their effects: The Differences of Sallets, according to their Seasons, which ought to be serv'd up hot, and which cold? The Manner of their Garnishnent and decoraticn, to render them yet more acceptable to the eye after which he entered upon the order of the whole Service, Tull of weighty and ‘important Considerations. It is consistent with Montaigne's Jar ge-minded habit thus to applaud the gifts of this master of his art who happened not to be a Frenctman, Tt is a canon of balief with the modern Englishman that the French alone can achieve excellence in the art of cookery, and when once a notion of this sort shal] have Tound 2 lodgnent tn an Englishman's brain, the task of removing it will be a hard one. Not for a moment is itsuggésted that Englishmen or any ane else should cease to recognise the sovereign merits of Franch cookery; all that is entreated is toleration, and perchance approval, of cookery of other schools. But the favourable consideration’ of any plea of this sort 1s hindered by the fact that the vast majority of Englishmen when they go abroad Tind no other school of cookery by the testing of which they may form a, conparison. This universal prevalence of French cookery nay be held to be a proof of its supreme excellence--that it is first, and the rest nowhere; but the victory 1s not so complete as 1t seems, and the facts would bring grief and humiliation rathar than patriotic pride to the heart of a erenchnan Vike eri azcsavarin. For the cookery ve mest inthe hotels of the great Europsan cities, though it may be based on French traditions, is not the genuine thing, but a bastard, cosmopolitan growth, ‘the same everywhere, and generally vapid’ and uninteresting. French cookery of the grand school suffers by being associated with sucn conmonplace achievements. It 1s noted in the following pages how rarely English people on their travels penetrate whare true Italian cookery may be tasted, wherefore it Page 1Cooking - 200 Recipes for Italian Dishes (share me). txt has seemed worth while to place within the reach of english housewives Some ttalian recipes which are especially fitted for the presentation of english fare to english paletes under a different and not unappetising guise. Most of them will be found simple and inexpensive, and special care has been taken to include those recipes which enable the less esteened portions of mest and the cheaper vegetables and fish to be treated more elaborately than they have hitherto been treated oy English cooks. ‘The author wishes to tender her acknowlecgments to her husband Tor certain suggestions and emendations made in the revision of the Antreduction, and for his courage in cining, "greatly daring,” off many of the dishes. He stil] lives and thrives, Also to mrs. Nitchel1, her cook, for the interest and enthusiasm she has shown jin the work, for her valuable advice, and for the care taken in Testing the recipes. cont ents Prologue Part 1 The First pay The Second Day. The Third pay. The Fourth Day the Fifth vay. The Sixth pay. The Seventh day The Eighth pay The ninth pay. The Tenth bay. Part II -- Recipes No. 1. Espagnole or Brown sauce. 2. velute sauce. 3. Bechanel sauce. 4. Mirepoix sauce Cfor masking). 5. Genoese sauce. 6. rtaTlan sauce. 7. Ham sauce (Salsa di Prosciutto). 8, Tarragon sauce. Tomato sauce. 10. Tomato Sauce Piquante. Page 2cooking - 200 Recipes for Italian Dishes (share me).txt a1, mushroom sauce. 22. neapolitan sauce, 13. Neapolitan Anchovy sauce. 14. Roman sauce (Salsa Agro-dolce). 25. Romen sauce Canother way). 16. Supreme Sauce. 17. Pasta marinate (for masking ttalian Frys). 48. white Villeroy. 19. Cleer soup. 20, Zuppa Primaverile (spring soup). 22, soup alla Lombarda. 22, Tuscan Soup. 23, Venetian Soup. 24. Roman soup. 25, Soup alla Nazionale. 26, Soup alla Modanese. 27. crotope Soup 28, Soup a11' Imperatrice. 29, Neapolitan Soup. 30. Soup with Risotto. 31. Soup alla canavese. 32. Soup alla marta 1’ ta. 33. Zuppa d'erbe (Lettuce soup). 24. Zuppa Regina di Riso (quean's soup). Minestre 25. A Condiment for seasoning Ninestre, &c. 36. minestra alla CasaTinga. 37. Minestra of Rice and Turnips. 28. Minestra alla Capucina 39. minestra of semolina. 40. winestrone alla Milanese. Page 3