Delicious Italian Dishes

Few samples from the book,


ITALIAN SAUCES

As the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white

sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian recipes for them.

Australian wines may be used in all recipes where wine is mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

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 at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

VELUTE SAUCE

The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.