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The Cook's Decameron A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes

By Mrs. W. G. Waters
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cookingitalian
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Book Description
Table of Contents
  • THE COOK'S DECAMERON
    • A Study In Taste
      • Containing Over Two Hundred Recipes For Italian Dishes
        • "Show me a pleasure like dinner, which comes every day and lasts an hour."— Talleyrand circa 1801
      • To A. V. In memory of Certain Ausonian Feasts
    • Preface
  • PART I. THE COOK'S DECAMERON
    • Prologue
    • The First Day
    • The Second Day
    • The Third Day
    • The Fourth Day
    • The Fifth Day
    • The Sixth Day
    • The Seventh Day
    • The Eighth Day
    • The Ninth Day
    • The Tenth Day
    • PART II—RECIPES
    • Sauces
    • No. 1. Espagnole, or Brown Sauce
    • No. 2. Velute Sauce
    • No. 3. Bechamel Sauce
    • No. 4. Mirepoix Sauce (for masking)
    • No. 5. Genoese Sauce
    • No. 6. Italian Sauce
    • No. 7. Ham Sauce, Salsa di Prosciutto
      • Ingredients: Ham, Musca or sweet port, vinegar, basil spice.
    • No. 8. Tarragon Sauce
      • Ingredients: Tarragon, stock, butter, flour.
    • No. 9. Tomato Sauce
      • Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices.
    • No. 10. Tomato Sauce Piquante
    • No. 11. Mushroom Sauce
      • Ingredients: Velute sauce, essence of mushrooms, butter.
    • No. 12. Neapolitan Sauce
    • No. 13. Neapolitan Anchovy Sauce
    • No. 14. Roman Sauce (Salsa Agro-dolce)
    • No. 15. Roman Sauce (another way)
    • No. 16. Supreme Sauce
      • Ingredients: White sauce, fowl stock, butter.
    • No. 17. Pasta marinate (For masking Italian Frys)
    • No. 18. White Villeroy
      • Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.
    • Soups
    • No. 19. Clear Soup
    • No. 20. Zuppa Primaverile (Spring Soup)
      • Ingredients: Clear soup, vegetables.
    • No. 21. Soup alla Lombarda
    • No. 22. Tuscan Soup
      • Ingredients: Stock, eggs.
    • No. 23. Venetian Soup
      • Ingredients: Clear soup, butter, flour, Parmesan, eggs.
    • No. 24. Roman Soup
    • No. 25. Soup alla Nazionale
      • Ingredients: Clear soup, savoury custard.
    • No. 26. Soup alla Modanese
    • No. 27. Crotopo Soup
      • Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls.
    • No. 28. Soup all'Imperatrice
    • No. 29. Neapolitan Soup
    • No. 30. Soup with Risotto
      • Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup.
    • No. 31. Soup alla Canavese
    • No. 32. Soup alla Maria Pia
    • No. 33. Zuppa d' Erbe (Lettuce Soup)
    • No. 34. Zuppa Regina di Riso (Queen's Soup)
      • Ingredients: Fowl stock, ground rice, milk, butter.
    • Minestre
    • No. 35. A Condiment for Seasoning Minestre, &c.
    • No. 36. Minestra alla Casalinga
      • Ingredients: Rice, butter, stock, vegetables.
    • No. 37. Minestra of Rice and Turnips
      • Ingredients: Rice, turnips, butter, gravy, tomatoes.
    • No. 38. Minestra alla Capucina
      • Ingredients: Rice, anchovies, butter, stock, and onions.
    • No. 39. Minestra of Semolina
      • Ingredients: Stock, semolina, Parmesan.
    • No. 40. Minestrone alla Milanese
    • No. 41. Minestra of Rice and Cabbage
      • Ingredients: Rice, cabbage, stock, ham, tomato sauce.
    • No. 42. Minestra of Rice and Celery
      • Ingredients: Celery, rice, stock.
    • Fish
    • No. 43. Anguilla alla Milanese (Eels).
    • No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)
      • Ingredients: Fish, flour, butter, Villeroy.
    • No. 45. Astachi all'Italiana (Lobster)
    • No. 46. Baccala alla Giardiniera (Cod)
      • Ingredients: Cod or hake, carrots, turnips, butter, herbs.
    • No. 47. Triglie alla Marinara (Mullet)
      • Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.
    • No. 48. Mullet alla Tolosa
    • No. 49. Mullet alla Triestina
    • No. 50. Whiting alla Genovese
    • No. 51. Merluzzo in Bianco (Cod)
    • No. 52. Merluzzo in Salamoia (Cod)
    • No. 53. Baccala in Istufato (Haddock)
    • No. 54. Naselli con Piselli (Whiting)
    • No. 55. Ostriche alla Livornese (Oysters)
    • No. 56. Ostriche alla Napolitana (Oysters)
    • No. 57. Ostriche alla Veneziana (Oysters)
    • No. 58. Pesci diversi alla Casalinga (Fish)
    • No. 59. Pesce alla Genovese (Sole or Turbot)
    • No. 60. Sogliole in Zimino (Sole)
    • No. 61. Sogliole al tegame (Sole)
    • No. 62. Sogliole alla Livornese (Sole)
      • Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.
    • No. 63. Sogliole alla Veneziana (Sole)
    • No. 64. Sogliole alla Parmigiana (Sole).*
      • Ingredients: Sole, Parmesan, butter, cream, cayenne.
    • No. 65. Salmone alla Genovese (Salmon)
      • Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.
    • No. 66. Salmone alla Perigo (Salmon)
    • No. 67. Salmone alla giardiniera (Salmon)
    • No. 68. Salmone alla Farnese (Salmon)
    • No. 69. Salmone alla Santa Fiorentina (Salmon)
      • Ingredients: Salmon, eggs, mayonnaise, parsley, flour.
    • No. 70. Salmone alla Francesca (Salmon)
    • No. 71. Fillets of Salmon in Papiliotte
      • Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs.
    • Beef, Mutton, Veal, Lamb, &C.
    • No. 72. Manzo alla Certosina (Fillet of Beef)
    • No. 73. Stufato alla Florentina (Stewed Beef)
    • No. 74. Coscia di Manzo al Forno (Rump Steak)
    • No. 75. Polpettine alla Salsa Piccante (Beef Olives)
      • Ingredients: Beef steak, butter, onions, stock, sausage meat.
    • No. 76. Stufato alla Milanese (Stewed Beef)
    • No. 77. Manzo Marinato Arrosto (Marinated Beef)
    • No. 78. Manzo con sugo di Barbabietole (Fillet of Beef)
      • Ingredients: Beef, beetroot, salt.
    • No. 79. Manzo in Insalata (Marinated Beef)
    • No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios)
      • Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy.
    • No. 81. Scalopini di Riso (Beef with Risotto)
    • No. 82. Tenerumi alla Piemontese (Tendons of Veal)
    • No. 83. Bragiuole di Vitello (Veal Cutlets)
    • No. 84. Costolette alla Manza (Veal Cutlets)
    • No. 85. Vitello alla Pellegrina (Breast of Veal)
    • No. 86. Frittura Piccata al Marsala (Fillet of Veal)
      • Ingredients: Veal, butter, Marsala, stock, lemon, bacon.
    • No. 87. Polpettine Distese (Veal Olives)
    • No. 88. Coste di Vitello Imboracciate (Ribs of Veal)
    • No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
      • Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.
    • No. 90. Petto di Castrato all'Italiana (Breast of Mutton)
    • No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)
      • Ingredients: Same as No. 90.
    • No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)
    • No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
      • Ingredients: Tendons of lamb, butter, parsley, onions, stock.
    • No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
    • Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.
    • No. 95. Timballo alla Romana
    • No. 96. Timballo alla Lombarda
    • No. 97. Lingua alla Visconti (Tongue)
      • Ingredients: Tongue, glaze, bread, spinach, white grapes, port.
    • No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)
    • No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)
    • No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)
    • No. 101. Porcelletto alla Corradino (Sucking Pig)
    • No. 102. Porcelletto da Latte in Galantina (Sucking Pig)
    • No. 103. Ateletti alla Sarda
    • No. 104. Ateletti alla Genovese
    • No. 105. Testa di Vitello alla Sorrentina (Calf's Head)
    • No. 106. Testa di Vitello con Salsa Napoletana (Calf's Head)
    • No. 107. Testa di Vitello alla Pompadour (Calf's Head)
    • No. 108. Testa di Vitello alla Sanseverino (Calf's Head)
    • No. 109. Testa di Vitello in Frittata (Calf's Head)
      • Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter, croutons.
    • No. 110. Zampetti (Calves' Feet)
    • No. 111. Bodini Marinati
    • No. 112. Animelle alla Parmegiana (Sweetbread)
      • Ingredients: Sweetbread, bread crumbs, Parmesan, butter.
    • No. 113. Animelle in Cartoccio (Sweetbread)
    • No. 114. Animelle all'Italiana (Sweetbread)
    • No. 115. Animelle Lardellate (Sweetbread)
    • No. 116. Frittura di Bottoni e di Animelle (Sweetbread and Mushrooms)
    • No. 117. Cervello in Fili serbe (Calf's Brains)
      • Ingredients: Calf's brains, stock, butter, parsley, lemon.
    • No. 118. Cervello alla Milanese (Calf's Brains)
      • Ingredients: Calf s brains, eggs, bread crumbs, butter.
    • No. 119. Cervello alla Villeroy (Calf's Brains)
      • Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.
    • No. 120. Frittura of Liver and Brains
    • No. 121. Cervello in Frittata Montano (Calf's Brains)
      • Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter.
    • No. 122. Marinata di Cervello alla Villeroy (Calf's Brains)
    • No. 123. Minuta alla Milanese (Lamb's Sweetbread)
    • No. 124. Animelle al Sapor di Targone (Lamb's Fry)
    • No. 125. Fritto Misto alla Villeroy
    • No. 126. Fritto Misto alla Piemontese
    • No. 127. Minuta di Fegatini (Ragout of Fowls' Livers)
    • No. 128. Minuta alla Visconti (Chickens' Livers)
      • Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper.
    • No. 129. Croutons alla Principesca
    • No. 130. Croutons alla Romana
    • Fowl, Duck, Game, Hare, Rabbit, &c.
    • No. 131. Soffiato di Cappone (Fowl Souffle)
    • No. 132. Pollo alla Fiorentina (Chicken)
    • No. 133. Pollo all'Oliva (Chicken)
    • No. 134. Pollo alla Villereccia (Chicken)
    • No. 135. Pollo alla Cacciatora (Chicken)
      • Ingredients: The same as No. 134 and tomatoes.
    • No. 136. Pollastro alla Lorenese (Fowl)
      • Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs.
    • No. 137. Pollastro in Fricassea al Burro (Fowl)
    • No. 138. Pollastro in istufa di Pomidoro (Braized Fowl)
    • No. 139. Cappone con Riso (Capon with Rice)
    • No. 140. Dindo Arrosto alla Milanese (Roast Turkey)
    • No. 141. Tacchinotto all'Istrione (Turkey Poult)
    • No. 142. Fagiano alla Napoletana (Pheasant)
      • Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes.
    • No. 143. Fagiano alla Perigo (Pheasant)
      • Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.
    • No. 144. Anitra Selvatica (Wild Duck)
    • No. 145. Perniciotti alla Gastalda (Partridges)
    • No. 146. Beccaccini alla Diplomatica (Snipe)
    • No. 147. Piccioni alla minute (Pigeons)
    • No. 148. Piccioni in Ripieno (Stuffed Pigeons)
    • No. 149. Lepre in istufato (Stewed Hare)
    • No. 150. Lepre Agro-dolce (Hare)
    • No. 151. Coniglio alla Provenzale (Rabbit)
    • No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)
    • No. 153. Coniglio in salsa Piccante (Rabbit)
    • Vegetables
    • No. 154. Asparagi alla salsa Suprema (Asparagus)
    • No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)
    • No. 156. Barbabietola alla Parmigiana (Beetroot)
      • Ingredients: Beetroot, white sauce, Parmesan, Cheddar.
    • No. 157. Fave alla Savoiarda (Beans)
      • Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.
    • No. 158. Verze alla Capuccina (Cabbage)
    • No. 159. Cavoli fiodi alla Lionese (Cauliflower)
    • No. 160. Cavoli fiodi fritti (Cauliflower)
      • Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.
    • No. 161. Cauliflower alla Parmigiana
      • Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.
    • No. 162. Cavoli Fiori Ripieni
    • No. 163. Sedani alla Parmigiana (Celery)
    • No. 164. Sedani fritti all'Italiana (Celery)
      • Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.
    • No. 165. Cetriuoli alla Parmigiana (Cucumber)
      • Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.
    • No. 166. Cetriuoli alla Borghese (Cucumber)
    • No. 167. Carote al sughillo (Carrots)
      • Ingredients: Carrots, stock, butter, sausage, pepper.
    • No. 168. Carote e piselli alla panna (Carrots and Peas)
      • Ingredients: Young carrots, peas, cream, salt.
    • No. 169. Verze alla Certosine (Cabbage)
      • Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese.
    • No. 170. Lattughe al sugo (Lettuce)
    • No. 171 Lattughe farcite alla Genovese (Lettuce)
      • Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole sauce.
    • No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)
    • No. 173. Verdure miste (Macedoine of Vegetables)
    • No. 174. Patate alla crema (Potatoes in cream)
    • No. 175. Cestelline di patate alla giardiniera (Potatoes)
    • No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)
      • Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.
    • No. 177. Spinaci alla Milanese (Spinach)
      • Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour, stock.
    • No. 178. Insalata di patate (Potato salad)
    • No. 179. Insalata alla Navarino (Salad)
    • No. 180. Insalata di pomidoro (Tomato Salad)
    • No. 181. Tartufi alla Dino (Truffles)
      • Ingredients: Truffles, fowl forcemeat, champagne.
    • Macaroni, Rice, Polenta, and Other Italian Pastes{*}
    • No. 182. Macaroni with Tomatoes
      • Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper, salt.
    • No. 183. Macaroni alla Casalinga
      • Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg.
    • No. 184. Macaroni al Sughillo
      • Ingredients: Macaroni, stock, tomatoes, sausage, cheese.
    • No. 185. Macaroni alla Livornese
    • No. 186. Tagliarelle and Lobster
      • Ingredients: Tagliarelle, lobster, cheese, butter.
    • No. 187. Polenta
    • No. 188. Polenta Pasticciata
      • Ingredients: Polenta, butter, cheese, mushrooms, tomatoes.
    • No. 189. Battuffoli
      • Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
    • No. 190. Risotto all'Italiana
      • Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.
    • No. 191. Risotto alla Genovese
    • No. 192. Risotto alla Spagnuola
    • No. 193. Risotto alla Capuccina
      • Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter.
    • No. 194. Risotto alla Parigina
      • Ingredients: Risotto (No. 190), game, sauce, butter.
    • No. 195. Ravioli
    • No. 196. Ravioli alla Fiorentina
    • No. 197. Gnocchi alla Romana
      • Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk, cream.
    • No. 198. Gnocchi alla Lombarda
    • No. 199. Frittata di Riso (Savoury Rice Pancake)
      • Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan.
    • Omelettes And Other Egg Dishes
    • No. 200. Uova al Tartufi (Eggs with Truffles)
      • Ingredients: Eggs, butter, cream, truffles, Velute sauce, croutons.
    • No. 201. Uova al Pomidoro (Eggs and Tomatoes)
      • Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
    • No. 202. Uova ripiene (Canapes of Egg)
    • No. 203. Uova alla Fiorentina (Eggs)
      • Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds.
    • No. 204. Uova in fili (Egg Canapes)
    • No. 205. Frittata di funghi (Mushroom Omelette)
    • No. 206. Frittata con Pomidoro (Tomato Omelette)
      • Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.
    • No. 207. Frittata con Asparagi (Asparagus Omelette)
      • Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.
    • No. 208. Frittata con erbe (Omelette with Herbs)
    • No. 209. Frittata Montata (Omelette Souffle)
      • Ingredients: Eggs, Parmesan, pepper, parsley.
    • No. 210. Frittata di Prosciutto (Ham Omelette)
      • Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.
    • Sweets and Cakes
    • No. 211. Bodino of Semolina
    • No. 212. Crema rappresa (Coffee Cream)
      • Ingredients: Coffee, cream, eggs, sugar, butter.
    • No. 213. Crema Montata alle Fragole (Strawberry Cream)
    • No. 214. Croccante di Mandorle (Cream Nougat)
    • No. 215. Crema tartara alla Caramella (Caramel Cream)
      • Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring.
    • No. 216. Cremona Cake
    • No. 217. Cake alla Tolentina
      • Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-apple.
    • No. 218. Riso all'Imperatrice
    • No. 219. Amaretti leggieri (Almond Cakes)
      • Ingredients: Almonds (sweet and bitter), eggs, castor sugar.
    • No. 220. Cakes alla Livornese
      • Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.
    • No. 221. Genoese Pastry
    • No. 222. Zabajone
    • No. 223. Iced Zabajone
    • No. 224. Pan-forte di Siena (Sienese Hardbake)
    • No. 225. Fish Sauce
    • No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
    • No. 227. Sauce for Venison, Hare, &c.
    • No. 228. Tomato Sauce Piquante
    • No. 229. Sauce for Roast Pork, Ham, &c.
    • No. 230. For masking Cutlets, &c.
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