Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)
Take off the outside leaves of half a pound of Brussels sprouts, wash and boil them in salted water. Let them get cool, drain, and put them in… Read More »
Soup alla Lombarda
Make a firm forcemeat of fowl and divide it into three parts. To the first, add two spoons of cream Béchamel; to the second, four spoons of purée… Read More »
Bechamel Sauce
Prepare a mirepoix by mixing two ounces of butter, trimmings of lean veal and ham, a carrot, a shallot, a little celery, all cut into dice, a bay… Read More »
