can also be larded with bacon and cooked in butter and Marsala
only.

86

MEAT GENOVESE

(Carne alla Genovese)

Take thick slices of good lean veal, weighing about a pound, beat it and
flatten it well. Beat three or four eggs, season them with salt and
pepper, a pinch of grated cheese and some chopped parsley. Fry the eggs
in butter in the form of an omelet about the size of the meat over
which it will be laid, cutting it where it overlaps and putting the
pieces where it lacks so as to cover the meat entirely. After that roll
tight the meat together with the omelet and tie it with thread. Then
sprinkle some flour over it and put it in a saucepan with a piece of
butter, seasoning with salt and pepper. When it is well browned on all
sides, pour some soup stock to complete the cooking and serve it in its
gravy which will be thick enough on account of the flour.

87

RICE PUDDING WITH GIBLETS

(Sfornato di riso con rigoglie)

Make a good brown stock (see No. 13) and use the same for the rice as
well as for the giblets. To these add some thin slices of ham and brown
them first in butter, seasoned moderately with salt and pepper,
completing the cooking with brown stock. A taste of mushrooms will be
found useful.

Brown the rice equally in butter, then complete the cooking with hot
water. Drain and put the brown stock, adding grated cheese and two
beaten eggs, when the rice has cooled a little.

Take a smooth mold, round or oval, grease it evenly with butter, cover
the bottom with buttered paper and place in it the rice to harden it in
the oven. When taken from the mold pour over the gravy from the
giblets, slightly thickened with a pinch of flour and serve with the
giblets around, seeing that there is plenty of gravy for them.

88

PUDDING GENOESE

(Budino alla genovese)

Chop together a slice of veal, some chicken breast and two slices of ham
and then grind or better pound them, with a small piece of butter, a
tablespoonful of grated cheese and a crumb of bread soaked with milk.
Rub through a sieve and add three tablespoonfuls of =Balsamella= (see
No. 54) which you will make thick enough for this dish, three eggs and
just a taste of nutmeg, mixing everything well.

Take a smooth mold, grease it evenly with butter and put on the bottom a
sheet of paper, cut according to the shape of the bottom and equally
greased with butter. Pour over the above ingredients and cook in a
vessel immersed in boiling