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Updated: June 5, 2025
Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with the Parmesan cheese and send at once to the table. 6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1 saltspoonful of pepper Beat the eggs with the stock, add the salt and pepper.
Take out the centers with an apple-corer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in olive-oil or butter. Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter.
Melt an ounce of butter in a saucepan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter, stir into it about three ounces of finely-grated parmesan, or any good cheese. Turn it into a basin and mix with it the yolks of two well-beaten eggs.
From the Modanese I continued my journey, more leisurely through the Parmesan, the Milanese, and part of the Venetian territory, to Chiavenna, subject to the Grisons, who abhor the very name of the Inquisition, and are ever ready to receive and protect all who, flying from it, take refuge, as many Italians do, in their dominions.
Beef sandwiches, ham sandwiches, veal and ham sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches, sandwiches made of anchovy and hard boiled eggs, of curried rabbit and Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies, of roast game, shred celery and Tartare sauce, of cooked fish, lettuce leaves and Tartare sauce, of cold meat and thinly sliced cucumber or gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely shred tarragon, of potted hare, potted ham, or any potted meat, of cheese, of devilled ham, of cold asparagus, with a suspicion of mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or caviare and brown bread and butter, are a few varieties which may serve to suggest others.
Scalloped Potatoes. Mash two pounds of potatoes with milk, and pass through a sieve; add three ounces of butter melted, two ounces of grated Parmesan cheese, and a little pepper and salt. Fill shells with this mixture, and brown them in the oven. Glaze them over with butter melted and grated Parmesan; return one minute to the hottest part of the oven. Serve very hot. Tomato Jelly.
Take a small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until thoroughly heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when the eggs are a golden brown.
This cheese is of a greenish color, a little salt in taste and flavored with delicate herbs; the nearest domestic variety is sage-cheese, which may be used when Parmesan can not be obtained. If in heating Parmesan cheese it appears oily, it is from the lack of moisture, and this can be supplied by adding a few tablespoonfuls of broth, and stirring it over the fire for a minute.
Next day I started for Lodi at day-break without telling anybody where I was going, and bought all the books I judged necessary for Clementine, who only knew Italian. I bought numerous translation, which I was surprised to find at Lodi, which hitherto had been only famous in my mind for its cheese, usually called Parmesan.
Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates. Grilled Mushrooms Skin and remove stalks from large fresh mushrooms and lay on a dish with a little fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce: Mushroom Sauce
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