pieces and place it on the fire in a saucepan with a hash of onion,
parsley, celery, carrot, a little corned beef cut in little pieces, a
little oil, salt and pepper. Stir it often with a spoon and when the
meat is brown pour in a cup of water and then another after a while.
Then rub the gravy through a sieve and put it aside.

Chop the cooked meat fine and grind it in the grinder and make a hash of
it and one egg, a little grated cheese, a crumb of bread boiled in milk
or in soup stock and just a taste of nutmeg. Put this hash inside each
half squash and put them to brown in butter, completing the cooking with
the gravy set aside.

92

STRING BEANS AND SQUASHES SAUTE

(Fagiolini e zucchini saute)

Brown in butter some string beans, that have been previously half cooked
in water and some raw squashes cut in cubes. Put the squashes in only
when the butter is beginning to brown. Season moderately with salt and
butter and add some brown stock or good tomato sauce.

93

STRING BEANS WITH EGG SAUCE

(Fagiuolini in salsa d'uovo)

Take less than a pound of string beans, cutting off the two points and
removing all the strings, and then cook them partially in water
moderately salted. Take them from the kettle, drain, and brown with
butter, salt and pepper. Beat one yolk with a teaspoonful of flour and
the juice of half a small lemon, dilute with half a cup of cold broth
from which the fat has been removed and put this liquid on the fire in a
small saucepan stirring continually. When the liquid has become, through
the cooking, like a cream, pour it on the string beans that you will
keep on the fire a little longer, with the sauce. The string beans so
prepared can be served with boiled beef.

94

STRING BEANS IN MOLD

(Sformato di fagiolini)

Take one pound of string beans, seeing that they are quite tender. Cut
off the ends and remove the strings. Throw them into boiling water with
a pinch of salt and when they are half cooked take them away and put
them in cold water. If you have brown stock complete the cooking with
this and with butter, otherwise brown a piece of onion, some parsley, a
piece of celery and olive oil. When the onion is browned put in the
string beans and complete the cooking with a little water if necessary.

Prepare a =Balsamella= sauce (No. 54) with a small piece of butter,
half a teaspoonful of flour and half a cup of milk. With this, a
tablespoonful of grated cheese and four beaten