y. Put this into a separate saucepan and add to it
two eggs, half a gill of cream, salt, and two tablespoonsful of grated
Parmesan. Mix well so as to get a smooth paste and fill in the cavities
of the mushrooms with it. Then add a little more butter, strew some
bread crumbs over each mushroom, and cook in the oven for ten to fifteen
minutes.

No. 173. Verdure miste (Macedoine of Vegetables)

Ingredients: Cauliflower, carrots, celery, spinach, butter, cream,
pepper, Parmesan.

Boil some carrots, cauliflower, spinach, and celery (all cut up) in
water. Then put them in layers in a buttered china mould, and between
each layer add a little cream, pepper, and a little grated Parmesan and
Cheddar. Fill the mould in this manner, and put it in the oven for half
an hour, so that the vegetables may cook without adhering to the mould.
Turn out and serve.

No. 174. Patate alla crema (Potatoes in cream)

Ingredients: Potatoes, butter, Parmesan, white stock, cream, pepper,
salt.

Boil two pounds of potatoes in salted water for a quarter of an hour,
peel and cut them into slices about the size of a penny, then arrange
them in layers in a very deep fireproof dish (with a lid), and on each
layer pour a little melted butter, a little good white stock and a
dust of grated Parmesan. Reduce a pint and a half of cream to half its
quantity, add a little pepper, and pour it over the potatoes. Put the
dish in the oven for twenty minutes. Serve as hot as possible.

No. 175. Cestelline di patate alla giardiniera (Potatoes)

Ingredients: Potatoes, white stock, salt, butter, peas, asparagus,
sprouts, beans, &c.

Choose some big sound potatoes, cut them in half and scoop out a little
of the centre so as to form a cavity, blanch them in salted water and
cook for a quarter of an hour in good white stock and a little butter.
Then fill in the cavities with a macedoine of cooked vegetables and add
a little cream to each.

No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)

Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.

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 butter, and cook them gently until they are a good colour, add
salt, drain off the butter, then glaze them by adding half a glass of
good stock. Arrange them on a dish, pour some good tomato sauce over
them, and add a little butter and