ITALIAN VEGETABLE RECIPES

Ingredients:  Truffles, fowl forcemeat, champagne.

Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl.  With this fill up the truffles, place a thin layer of truffle on the top of each, and cook them in champagne in a stewpan for about half an hour. Then take them out, make a rich sauce, to which add the champagne you have used and some of the chopped truffle, put the truffles in this sauce and keep hot for ten minutes. Serve in paper souffle cases.

Ingredients:  Spinach, butter, Velute sauce, salt, pepper, flour, stock.

Wash three pounds of spinach at least six times, boil it in a pint of water, then mince it up very fine, pass it through a hair-sieve, and put in a saucepan with one and a half ounces of butter, add a cupful of reduced Velute sauce with cream, salt, and pepper, add a dessert-spoonful of flour and butter mixed, and boil until the spinach is firm enough to make into a shape, garnish with hardboiled eggs cut into quarters, and pour a good Espagnole sauce
round the dish.

Ingredients:  Potatoes, butter, salt, tomatoes, lemon, stock.

Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted butter, and cook them gently until they are a good colour, add salt, drain off the butter, then glaze them by adding half a glass of good stock. Arrange them on a dish, pour some good tomato sauce over them, and add a little butter and a squeeze of lemon juice.

Add the squash and cook each slice on both sides until golden brown in color. Sprinkle with salt and pepper. Then place a cover over the frying pan and continue to cook the squash until it is tender. Serve at once.

Place the pieces (shell side down) on the grating in the oven and bake (at moderate temperature) until the pulp is tender. Serve hot, with butter, salt, and pepper.