Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-08-12

this time. and courtesy overcame tho
| natural tendency to get to the near
| est telephone and hand the homo office
| SCOOP"
The marquis. although asserting that
| he was unfamiliar with English. scnsed
the situation. and leaving the piano
stool. bowed low to the newsgirls. and
Galli-Curci explained: My husband.
he Is also artist. He wants you to
know that we will appreciate silence at
this time. Speech is silver. but ST.
lence is golden. non e vcro?''
Yes. but your song is divine" an
swcred the ncwsgirl. as she short
| handed details of scrap paper. and
slipped 1t up her sleeve.
II will show you something" an
! nounced the dircrting Galli-Curci smil-
| ingly. "Come and will show you some-
| thing. which is as important as my
piano" And she led the way back to
Il coy kitchen. whore shining range
except the cabinet. filled with the maxi
inss.
The culinary operations. which had
been begun before the advent of the
visitor, were now resumed. Tho singer
rolled UP her sleeves and proceeded to
knecd dough for the foundation of her
favorite dish-Ravioli a la Campanini.
Here was a chance to see the tooth
some mystery in the process of max
ing. She mixed the dough. taking n
pound of -four. four egg yolks. two
ounces OF butter. and a cup OF warm
water. This was rolled out thin. From
dish containing mixture of chopped
veal and calves brains, seasoned with
parsley and grated nutmeg. egg yolk
and ParmaSean cheese, Galli-Curci
made little patties and placed them at
twO-lnch intervals tho rolled
dough. leaving nm edge, which could be
folded over. which. after being dressed
down. was cut in squares and placed in
boiling sailed water to cook for fif-
teen minutes.
By this time. Marquis Curci had come
upon which the hot patties were
placed. and subsequently served with
dressing of tomato sauce and grated
ParmaSean cheese
MADAME GALLI-CURCI
GIVES SOME RECIPES
My, but 1t was good! and the Chianti
which was served with 1t. seemed like
nectar. 1t was so appetizinE that the
cook was asked If she could tell of
other dishes. Galli-Curci responded. "I
cannot demonstrate any more just now
for l must have n few hours moro of
singing between times. but I will tell
you how to make some other good
things. as we do in Italy" Thereupon
she wrlte out the following recipes in
her own fine hand:
Spring Chicken en- Casserole.
Whole spring chicken. let fry in
plenty of butter. and when it COM
mences to cook. add fresh mushrooms,
green peas, carrots, asparagus tips,
and, after allowing 1t TO cook lit
tie. add teaspoonful Of -four and some
chopped parsley. At the last moment,
add two spoonsful OF Marsellles wine.
This is the favorite dish Of Nine. CALI
Curci
Pntisserie Itallenne Utaliun Pastry.
Take slices of sponge cake and
place in dish ono after another, and
make = sauce of one large spoonful Of
flour, nve spoons OF granulated sugar.
four egg yollls and one pint OF milk
Mix. and place in double boiler. cook
ing until thick; let cool and spread
over cake, then place another layer
OF cake and wet with brandy and bcne-
dctine. Then a layer of melted choco-
late, and cover with whipped cream
into which ,.nty of powdered cuGar
has been beaten. (This is the favorite
dish OF Lima Cavalierri)
Nenl Braciolettea n la Murntore.
Take n slice OF veal and pound to
about IA inch in thickness then put
on rlice Of ham cut thin; Have a WIKI
ture OF egg yolk thickened with a lit
tie -four, grated cheese and favored
with larslcy. salt and pepper. Place
the mixture on .op of the slice of ham,
and roll all up in the veal. fastening