Maria Gentile

Name: The Italian Cook Book: the Art of Eating Well: Practical Recipes of the Italian Cuisine
Author: Maria Gentile

The Italian Cook Book: the Art of Eating Well… (1919)

Summary

“The Italian Cook Book: the Art of Eating Well: Practical Recipes of the Italian Cuisine”, published in 1919, is a work by Maria Gentile. It explores elements such as butter, pepper and saucepan.

Quotes from The Italian Cook Book: the Art of Eating Well… (Maria Gentile)

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ Put on the fire in a little saucepan one teaspoonful of flour and two ounces of butter, and when the flour begins to be browned, pour over it little by little one cup of the broth of the fish, that is to say of the water in which the fish has been boiled. When you see that the flour does not rise in the boiling water, take away the sauce from the flour and pour over two tablespoonfuls of olive oil and the yolk of an egg, stirring and mixing everything well. Squeeze in the sauce half a lemon and season generously with salt and pepper. ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ All these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them. If you wish the soup to be richer and have a more milky consistency, use the yolk of an egg, which should be beaten, and have a few tablespoonfuls of hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle.
One slice of stale bread may be cut into cubes, fried in deep fat, and the croutons put in the soup. Send it to the table with a dish of grated cheese. ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ One cup of dried beans, kidney, navy or lima is to be soaked over night. Then boil until tender. It is preferable to put the beans to cook in cold water with a pinch of soda. When they come to boil, pour off this water and add fresh. Chop fine 1⁄4 onion, one clove of garlic, one sprig of parsley and one piece of celery and put them to fry in 1⁄4 cup of oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add to them two cups of the broth from the beans and 1 cup of tomatoes (canned or fresh) . ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ Choose middle-sized mushrooms, which are also of the right ripeness: when they are too big they are too soft and if small they are too hard.
Scrape the stems, wash them carefully but do not keep in water, for then they would lose their pleasant odor. Then cut them in rather large slices and dip them in flour before putting in the frying pan. Olive oil is best for frying mushrooms and the seasoning is composed exclusively of salt and pepper to be applied when they are frying. They can also be dipped in beaten eggs after being sprinkled with flour, but this is superfluous. ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ When the vegetables are very brown (great care must be taken not to burn the onion, which scorches very easily) add 1⁄2 lb. round steak ground coarsely or cut up in little cubes. When the meat is a good brown color, add some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer slowly until all has cooked down to a thick creamy sauce. It will probably take 3⁄4 hour. The sauce may be bound together with a little flour if it shows a tendency to separate, This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice (see Risotto) . ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ Spread over it a hash of garlic and parsley and season with a pinch of pepper, oil and little pieces of butter. Cook on a good fire and turn it with care, because, not being sprinkled with flour, it breaks easily. When it is cooked, squeeze a lemon over and serve. ”

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Source: Wikisource

Maria Gentile, The Italian Cook Book: the Art of Eating Well… (1919)

“ PASTE FOR FRYING
(Pastella per fritto)
Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two eggs, a pinch of salt, and mix well. This mixture will take on the aspect of a smooth cream and is used to glaze fried brains, sweetbreads and the like. All these things are first to be scalded in boiling salt water. Add a pinch of salt and one of pepper when taking from the water. ”

Maria Gentile

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Quotes from The Italian Cook Book: the Art of Eating Well… (Maria Gentile)

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