Macaroni with Tomatoes
Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes. Then boil quarter of a pound… Read More »
Pollo alla Fiorentina (Chicken)
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns. Leave it… Read More »
Velute Sauce
The same as Espanole, or Brown Sauce, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped… Read More »
Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with… Read More »
Tomato Sauce
Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil…. Read More »
Potatoes with Tomato Sauce
Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted… Read More »
Pizza Margherita
Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.Begin by making the tomato sauce. In a large… Read More »
