The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-03-29
SOME ITALIAN RECIPES.

A T last we have a royal cook book
~ straight from a palace kitchen.
Amedeo Pettini. tho head cook OF
the King Of Italy. has written the book
and . great deal Of patriotic sentiment
is mixed up in It's preparation. The
father and grandfather OF tho present
King. like most OF the European mon
archs, adopted the French styles in the
cuisine and had the menus made out in
French.
The present King desires to go back
to the Italian school of cooking for
state, as well as private. occasions. lie
wishes the daily bills of fare made out
IN Italian and the wines and foods used
are all to he of the Tuscan country. 1t
Is at the Kings direction that the chef
has compiled the new cook book. desir-
ing to show to the world that Italian
cookery, dating from the times of Lo-
reno de Medlci and the Renaissance
Italians. Is Il national art quite distinc-
tive from that of France.
The two countries differ greatly in
their methods with the exception that
both are extremely economical, the
Italian more so than the French. for the
reason that they use so many of the ex-
cellent pastcs which they cook 80 de-
liciously. in place OF meat. But the
French peasant runs the Tuscan q close
race as To- the matter OF saving in the
item of the table. The Diet of pastes,
salad, wines and fruit IL OF course
adapted 10 the climate.
The French cook leans more 20 meat
dishes. soups and sweets. Vegetables
which are the mainstay OF the Tuscan
bill of fare are not so popular with the
French. who have but few popular
dishes in this line. The Italian with
the aid OF hroths and meat and fish
pastes can live entirely on vegetables
fruit. macaroni and wine. which Is
plenty and cheap in their country. And
yet they have their extraVagances, not
ably the use of champagne in the prep
aration OF various dishes.
Their methods OF preparing trufiies
are distinctive, and these. with mush-
rooms. occur frequently on all their
menus. Cooked with wine they are
very good in this way: Wash and brush
well twelve trutiies in warm water. then
rinse them In cold water and drain.
Place slices OF bacon in the bottom OF
stewpan with the trufiles upon them.
Put in bouquet OF herbs, sprinkle with
salt add some soup stock and half n
bottle OF champagne. Cover the pan
and cook for an hour. not too strong a
boiling. When they are quite tender
strain them and serve In a hot folded
napkin.
Another method with Rhine wine
calls for twenty truffles. Washed well
and peeled, put into a saucepan with
four ounces OF butter, little salt and
a glass OF Rhine wine with half "a cup
of reduced broth Prepare "A sauce. Ala
Parma, as follows: Melt half "A pound
OF butter, add a little flour, salt. pepper
and grated nutmeg. stir uut.l thick.
then add pint Of cream. Il little
chopped parsley and heat ali together
for few minutes. Place a layer Of
this sauce IN the bottom of an enamel
saucepan. then layer Of the trutiies
and another of the sauce, proceeding
until all are used, the top of the sauce
being sprinkled with grated Parmesan
cheese and Drowned just before serving
A delicious Tuscan method for serv-
ing tomatoes il to peel round, well
shaped tomatoes, scooping them out In
side after cutting "A firm piece from the
top OF each. Drop raw egg in each
and replace the top piece. Put the to-
matoes in baking dish for ten minutes
unit! tho eggs have SET. Serve hot with
a sauce Bcchamcl. This Is made 10y
mixing three tab,esp oonfuls Of butter
and three of flour 10 n paste. Put ten
pepperCorns, half an onion, half car
rot. small piece OF mace two teacup-
fuls OF white stock, "A pinch Of salt and
grated nutmeg with bouquet Of herbs
in n stewpan. simmer for half an hour.
stirring well, then add a teacupful OF
cream Boil, strain and serve.
A tomato jelly salad Is another dell
cacy that is rather unusual. Boil five
or six tomatoes until they are soft with
one teaspoonful of salt, one of sugar,
half teaspoonful OF thyme. IA salt
spoonful of pepper one slice Of onion,
one bay leaf and three cloves. Then add
some calves foot Jelly to set the Juice,
strain and pour into n mould shaped Ike
ring with a hollow centre. when the
jelly Is turned out III this centre with
crisped celery and sauce Mayonnaise.
Place lettuce leaves around the dish as
n garnish.
Risotto n In Mllanese is a very typical
italian dish and a very good one. Melt
two ounces OF fresh butter in n saucepan
over brisk fire, add one onion chopped
fine; brown u deep golden color. then
add about ten ounces OF clear rice and
two large chopped trutiles.
stir well for few minutes and add a
quart Of boiling white meat BROTH cook
for fifteen minutes. Add six chopped
mushrooms and another quart OF broth,
cooking for about five minutes. Put in
half teaspoonful of salt, pepper, two
ounces grated Parmesan. Cook few
minutes more. stirring well to prevent
burning: then pour into a deep dish and