ned and cut into slices,
they are placed in white sauce or =balsamella= (No. 54) adding a taste
of nutmeg, pepper, salt and the juice of half a lemon.

=Sweetbreads in fricassee.=--Boil, trim and cut into pieces. Then brown
in butter with a scallion chopped fine. Once browned, remove from the
gravy in which pour a tablespoonful of flour, moistened with broth. The
sauce that results is bound with egg-yolks and lemon juice.

=Sweetbreads fried.=--Boil and trim. Then cut in large slices, neither
too thick nor too thin. Dip in beaten egg and in bread crumbs ground.
Then fry in butter. Serve with vegetables.

158

TENDERLOIN WITH SPICES

(Filetto alla piemontese)

Clean and trim the meat, removing all the little skins. Then sprinkle
with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase
covered, together with a bunch of aromatic herbs, sage, parsley,
rosemary, onion, carrot and celery, all chopped fine. After a few hours
melt and brown a piece of butter with the aromatic herbs, then remove
the latter and place the tenderloin, leaving it to simmer for half an
hour, pricking it often with a large fork or a larding pin, to add its
juice to the gravy. Serve hot.

159

STUFFED ONIONS

(Cipolle ripiene)

Boil six large onions for an hour. Then drain and skin. Remove the heart
with the point of a knife. In the place of the heart place the stuffing
made with 1/4 lb. ham or tongue, chopped and mixed with bread crumbs
ground, two tablespoonfuls of milk, two pinches of salt and one of
pepper. When the onions are prepared and stuffed place them in a
saucepan whose bottom has been greased with butter, sprinkle with bread
crumbs ground and place in the oven, not too hot. At the time of serving
add some white sauce or =balsamella= (No 54). Stuffed onions are served
as vegetables, or side-dish with roast-beef or boiled-beef.

160

STEWED ONIONS

(Cipolle in stufato)

Keep in cold water, for half an hour, two pounds of middle-sized onions.
Afterward skin and place in a saucepan in which pour as much broth as is
necessary to cover them. Let them cook on a low fire for an hour, if
they are scallions, or young onions. If they are not, two hours are not
enough, sometimes.

When cooked and soft, drain and place in a large deep dish. Brown a
piece of butter with a tablespoonful of flour, a cup of broth, salt and
pepper. Mix everything and when it begins to boil pour the sauce on the
onions, which must be