No. 162. Cavoli Fiori Ripieni

Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue,
truffles, mushrooms, parsley, Espagnole, eggs.

Break up a cauliflower into separate little bunches, blanch them,
and put them in butter, and a quarter pint of reduced stock. Make a
forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley,
all cut up small and mixed with butter. With this mask the pieces of
cauliflower, egg and breadcrumb them, fry like croquettes, and serve
with a good Espagnole sauce (No. 1).

No. 163. Sedani alla Parmigiana (Celery)

Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan,
butter, gravy.

Cut all the green off a head of celery, trim the rest. Cut it into
pieces about four inches long, blanch and braize them in good stock,
ham, salt, and pepper. When cooked, drain and arrange them on a dish,
sprinkle with grated Parmesan and Cheddar, and add one and a half ounce
of butter, then put them in the oven till they have taken a good colour,
pour a little good gravy over them and serve.

No. 164. Sedani fritti all'Italiana (Celery)

Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.

Prepare a head of celery as above, and cut it up into equal pieces.
Blanch and braize as above, and when cold egg and breadcrumb and sautez
in butter. Serve with tomato sauce.

No. 165. Cetriuoli alla Parmigiana (Cucumber)

Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.

Cut a cucumber into slices about half an inch thick, boil for five
minutes in salted water, drain in a sieve, and fry slightly in melted
butter, then strew a little grated Parmesan over it, and add a good
thick gravy, put it into the oven for ten minutes to brown, and serve as
hot as possible.

No. 166. Cetriuoli alla Borghese (Cucumber)

Ingredients: Cucumber, cream, salt, Bechamel sauce, butter, Parmesan,
cayenne pepper.

Cook a cucumber as in No. 165, braize it for five minutes, add to it a
good rich Bechamel (No. 3), mixed with cream and grated Parmesan Spread
this well over the cucumber, and put it into the oven for ten minutes
keeping the rounds of cucumber separate, so as to arrange them in a
circle on a very hot dish. Care should be taken not to cook the cucumber
too long, or it will break in pieces and spoil the look of the dish.

No. 167. Carote al sughillo (Carrots)

Ingredients: Carrots, stock, butter, sausage, pepper.

Boil some young ca