Science in the Kitchen and the Art of Eating Well (98 page)

I.

First course:
stuffed dumplings (recipe 55) or rice with clams (recipe 72)

Appetizers:
canapes with caviar, anchovies, oil and lemon juice (recipe 113)

Fried dish:
sole, squid, and red mullet

Vegetables:
cardoons with bechamel sauce (recipe 407), or spinach fritters (recipe 195)

Roast:
eel or some other fish

Dessert:
almond brittle (recipe 617), jellied apples (recipe 696), sliced oranges flavored with confectioners’ sugar and alkermes

Fruit and cheese:
pears, apples, and dried fruit.

II.

First course:
cappelletti Romagna style (recipe 7)

Stew:
Signora Adele’s Gruyere mold (recipe 346)

Cold dish:
capon galantine (recipe 366), or boned thrushes in aspic (recipe 368)

Roast:
hare (recipe 531), or woodcock (recipe “2) and green salad.

Dessert:
“panforte” from Siena, brown bread cake German style (recipe 644), plum pudding (recipe 672)

Fruit and cheese:
pears, apples, mandarin oranges and dates.

Soup:
the stuffing described in recipe 7 for cappelletti Romagna style, but without enclosing it in dough

Fried dish:
stuffed cutlets (recipe” 0)

Stew:
braised beef (recipe 298), with carrots, or milk-fed veal cutlets with truffles Bolognese style (recipe 312)

Cold dish:
cold game pie (recipe 370).

Roast:
domestic duck and squabs (recipe 528) with green salad

Dessert:
hazelnut cake (recipe 564), Turin cake (recipe 649).

Soup:
Spanish-style soup (recipe 40).

Fried dish:
sweetbreads or brain mixed with a Garisenda fry (recipe 224).

Boiled course:
capon with side dish of celery (recipe 412).

Stew:
rice pudding with giblet sauce (recipe 345).

Roast:
thrushes (recipe 528), or woodcock canapes (recipe “2).

Dessert:
marzipan puff pastry (recipe 566), chocolate covered puff pastries (recipe 647), Rome cake (recipe 648).

First course:
pappardelle noodles with hare (recipe 95), or macaroni Bolognese style (recipe 87).

Appetizers:
truffle canapés (recipe 109).

Stew:
pudding Genoese style (recipe 347).

Entremets:
Ferrara fresh salami (recipe 238) with sauerkraut (recipe 433).

Roast:
capon with green salad, or truffled capon (recipe 540).

Dessert:
Turin cake (recipe 649), orange ice (recipe 764).

Soup:
soup with mullet broth (recipe 65), or soup Carthusian style (recipe 66).

Appetizers:
salted codfish Montblanc style (recipe 118), and caviar canapés (recipe 113).

Boiled course:
poached fish with Genoese sauce (recipe 134).

Entremets:
Roman-style dumplings (recipe 231).

Stew:
fish fillets (recipe 461).

Roast:
eel (recipe 491).

Dessert:
marzipan pastries (recipe 628), pistachio ice cream (recipe 767).

Soup:
bread soup (recipe “), or paradise soup (recipe 18).

Fried dish:
artichoke, sweetbreads, and stuffed bread morsels (recipe 223).

Stew:
squab delight (recipe 278).

Entremets:
potato flour souffle (recipe 705), or Roman-style dumplings (recipe 231).

Roast:
lamb and green salad.

Dessert:
Portuguese-style milk (recipe 693), flat cake Livorno style (recipe 598).

Soup:
semolina soup (recipe 16), or pureed meat soup (recipe 19)

Boiled course:
fattened pullet with asparagus in white sauce (recipe 124).

Stew:
milk-fed veal (recipe 325) with zucchini with meat filling (recipe 377), or stew in a shell (recipe 350).

Entremets:
green-bean mold (recipe 386)

Roast:
quail (recipe 536) with mayonnaise salad (recipe 251).

Dessert:
English trifle Italian style (recipe 675), mixed fruit ice cream (recipe 772).

Soup:
passatelli noodles made with semolina (recipe 48).

Fried dish:
golden chicken (recipes 205 or 206) with little rice “pears” (recipe 202)

Stew:
squab timbale (recipe 279).

Vegetables:
green beans in bechamel sauce (recipe 381)

Roast:
milk-fed veal (recipe 524) with potatoes and green salad.

Dessert:
Marengo cake (recipe 581), red currant ice (recipe 764).

Soup:
quail in rice (recipe 44), or semolina soup (recipe 16)

Fried dish:
tube pastries (recipe 183); Roman-style fry (recipe 176).

Stew:
beef
à la mode
(recipe 297) with zucchini pie (recipe 445).

Entremets:
chicken in tuna sauce (recipe 365)

Roast:
young cockerels and green salad.

Dessert:
babà (recipe 565), or Neapolitan cake (recipe 586), tea spumone (recipe 771), or chocolate ice cream (recipe 761).

Soup:
rice Milanese style III (recipe 80).

Fried dish:
sole, flying squid, mushrooms.

Stew:
milk-fed veal
fricassée
(recipe 256).

Entremets:
canapés with capers (recipe 108), or potato flour souffle (recipe 705)

Roast:
leg of mutton (recipe 530)

Dessert:
cake with pine nuts (recipe 582), cake served with zabaione (recipe 683), or chocolate pudding (recipe 667) covered with whipped cream.

Soup:
cappelletti Romagna style (recipe 7).

Appetizers:
chicken-liver canapes (recipe “0)

Boiled meat:
capon with green rice mold as a side dish (recipe 245)

Cold dish:
hare pie (recipe 372)

Roast:
Guinea hen (recipe 546) and birds.

Dessert:
panforte from Siena, “certosino” bread from Bologna, toasted almond ice cream (recipe 759).

Someone asked me what principles should be kept in mind when preparing a midday meal. If the lunch is a simple affair, as is usually the case when you eat at an inn or a cafe, the answer is easily given.

The main course is always a hot meat dish (a generous portion) accompanied by a side dish. But you must start with a first course or an appetizer. If you serve a first course, you have all the rice and pasta recipes to choose from. As an appetizer, on the other hand, you can serve omelettes, eggs in butter, poached eggs with some tangy sauce, as well as cold dishes with aspic. Cured meats, caviar and Nantes sardines, served with butter, are also appropriate, as is fried fish.

The last course should be fruits and cheeses. If you serve fruit preserves or gelatins, you will especially please the ladies. And finally, good coffee, which prepares the stomach for the coming evening’s dinner.

BROTHS, ASPIC, AND SAUCES

1. Brodo (Broth)

2. Brodo per gli ammalati (Broth for the Sick)

3. Gelatina (Aspic)

4. Sugo di carne (Brown Stock)

5. Sugo di carne che i Francesi chiamano salsa spagnuola (The Meat Sauce the French Call Spanish Sauce)

6. Sugo di pomodoro (Tomato Sauce)

SOUPS AND PASTAS WITH BROTH

7. Cappelletti all’uso di Romagna (Cappelletti Romagna Style)

8. Tortellini all’italiana (Tortellini Italian Style)

9. Tortellini alia bolognese (Tortellini Bolognese Style)

10. Tortellini di carne di piccione (Tortellini Stuffed with Squab)

11. Panata (Bread Soup)

12. Minestra di pangrattato (Bread Crumb Soup)

13. Taglierini di semolino (Thin Semolina Noodles)

14. Gnocchi (Dumplings)

15. Minestra di semolino composta I (Semolina Soup I)

16. Minestra di semolino composta II (Semolina Soup II)

17. Minestra di Krapfen (Soup with Fritters)

18. Minestra del Paradiso (Paradise Soup)

19. Minestra di carne passata (Pureed Meat Soup)

20. Minestra di passatelli (Passatelli Noodle Soup)

21. Minestra di passatelli di carne (Soup with Meat Noodles)

22. Minestra a base di ricotta (Ricotta Soup)

23. Minestra di nocciuole di semolino (Soup with Semolina Dumplings)

24. Minestra di bomboline di farina (Soup with Flour Fritters)

25. Minestra di mattoncini di ricotta (Soup with Little Ricotta “Bricks”)

26. Minestra di mille fanti (Thousand Foot Soldiers Soup)

27. Minestra di latte composta (Milk-Dumpling Soup)

28. Minestra di pane angelico (Angel Bread Soup)

29. Minestra di bomboline di patate (Soup with Potato Fritters)

30. Minestra con bomboline di riso (Soup with Rice Fritters)

31. Minestra di due colori (Two-Color Soup)

32. Zuppa ripiena (Soup with Meat Stuffing)

33. Zuppa di ovoli (Royal Agaric Mushroom Soup)

34. Zuppa di zucca gialla (Pumpkin Soup)

35. Zuppa di purè di piselli, di grasso (Pea Soup with Meat Broth)

36. Zuppa santé (Healthy Soup)

37. Zuppa di acetosa (Sorrel Soup)

38. Zuppa sul sugo di carne (Soup with Meat Sauce)