Italy Hotels
Italy Hostels
Italy Sights
Italy Posters
Customize your home,school or office with a Italy poster!
Florence 398526
Italy 1935 399235
Italian Aerial Lines 397466
Viobuton and Co Bologna
Palazzo Dell Accademia
Italian Poppies serigraph
Tuscany I 357561
Palazzo
Last View of Tuscany
Positano The Amalfi Coast
Portofino I
Venice 129555
American Girl in Italy 1951 151245
Italian Cypress
In Bibl Vaticana
Carnival of Venice
Summer House in Tuscany
Sguardo Su Portofino 318366
American Girl in Italy 1951
Sunflowers in Umbria Italy
View from the Palazzo
Portofino Sunlight
Venice Canal 264872
Italian Wine Landscape
Italian Travels I
Italian Travels II 362830
View to the Amalfi Coast
Pergola in Amalfi 326785
View to The Amalfi Coast 147533
Pergola in Amalfi 147535
Distesa di Girasoli
Italian Place
Italian Waves I
Italian Waves II
Portofino 264946
Venice 400879
Portovenere Italy
Italian Excursion
Portofino Valley
Images of Venice I 416352
Images of Venice II
Images of Venice III
Images of Venice IV 416355
At Portofino
Last Supper 310108
In Museo Vaticano I
In Museo Vaticano II
Eden Bologna 394863
Campionato Italiano 394612
Florence
Italy 1935
|
 |
Cook: The Cook's Decameron: A Study In Taste
Containing Over Two Hundred Recipes For Italian Dishes
By Mrs. W. G. Waters
Index | pg. 148 |Previous Page - Next PageTenerumi alla Piemontese (Tendons of Veal) ...No. 82. Tenerumi alla Piemontese (Tendons of Veal)
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto
(No. 190), a cock s comb, tongue.
Tendons of veal are that part of the breast which lies near the
ribs, and forms an opaque gristly substance. Partly braize a fine
bit of this joint, and press it between two plates till cold. Cut
it up into fillets, and on each spread a thin layer of fowl
forcemeat, and decorate with slices of truffle. Put the fillets
into a stewpan, cover them with very good stock, and boil till the
forcemeat and truffles are quite cooked. Prepare a risotto
all'Italiana (No. 190), put it on a dish and decorate it with bits
of red tongue cut into shapes, and in the centre put a whole cooked
truffle and a white cock's comb, both on a silver skewer. Place
the tendons of veal round the dish. Add a good Espagnole sauce
(No. 1) and serve.
#
Index | pg. 148 |Previous Page - Next Page
Italy Hotels - Italy Hostels - Italy Sights
................................................................
Other popular Italy book pages:
Manzo sugo di Barbabietole (Fillet Beef)
Manzo in Insalata (Marinated Beef)
Fillets of Beef Pistacchios - Filetto
Scalopini di Riso (Beef with Risotto)
Tenerumi alla Piemontese (Tendons of Veal)
Bragiuole di Vitello (Veal Cutlets)
Costolette alla Manza (Veal Cutlets)
|
|
Italy Travel Guide
A good starting point for researching Italy for travel or reference.
Venice - Piazza St. Marco (St. Mark's Square)
Venice - Gondola along the Grand Canal
Venice - Walking around Venice Streets
Venice - Pictures from the Venice canals
Venice - From the Train Station to St. Mark's 1
Venice - From the Train Station to St. Mark's 2
Ceasar's European Discovery Pictures. Italy Pg.1
Breathtaking Italy and France
Ceasar's European Discovery Pictures. Italy Pg. 2
Florence and Venice
Arno River in Florence
Campania
|
