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Index | pg. 37 |Previous Page - Next Page I think we had ..."I think we had better have a supplementary day for a trial of the sort Mrs. Sinclair suggests," said Miss Macdonnell. "I speak with the memory of a preparation of liver I tasted yesterday in the kitchen--one of the dishes which did not appear at dinner.""That is rather hard on the Colonel," said Van der Roet; "he did his best, and now, see how hard he is trying to look as if he didn't know what you are alluding to!" "I never in all my life--" the Colonel began; but the Marchesa, fearing a storm, interfered. "I have a lot more to tell you about my little Neapolitan book," she went on, "and I will begin by saying that, for the future, we cannot do better than make free use of it. The author opens with an announcement that he means to give exact quantities for every dish, and then, like a true Neapolitan, lets quantities go entirely, and adopts the rule-of-thumb system. And I must say I always find the question of quantities a difficult one. Some books give exact measures, each dish being reckoned enough for four persons, with instructions to increase the measures in proportion to the additional number of diners but here a rigid rule is impossible, for a dish which is to serve by itself, as a supper or a lunch, must necessarily be bigger than one which merely fills one place in a dinner menu. Quantities can be given approximately in many cases, but flavouring must always be a question of individual taste. Latitude must be allowed, for all cooks who can turn out distinguished work will be found to be endowed with imagination, and these, being artists, will never consent to follow a rigid rule of quantity. To put it briefly, cooks who need to be told everything, will never cook properly, even if they be told more than everything. And after all, no one takes seriously the quantities given by the chef of a millionaire or a prince; witness the cook of the Prince de Soubise, who demanded fifty hams for the sauces and garnitures of a single supper, and when the Prince protested that there could not possibly be found space for them all on the table, offered to put them all into a glass bottle no bigger than his thumb. Some of Francatelli's quantities are also prodigious, as, for instance, when to make a simple glaze he calls for three pounds of gravy beef, the best part of a ham, a knuckle of veal, an old hen, and two partridges." Index | pg. 37 |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) Online Italy Books Italian Renaissance Italian Recipes Italian Poetry Roman Mythology |
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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 |
