eggs bind the string
beans when they are cold, mix and put in a mold, evenly greased with
butter and the bottom covered with paper. Cook in a double boiler and
serve hot.

95

CAULIFLOWER IN MOLD

(Sformato di cavolfiore)

Take a good sized cauliflower, remove the stalk and outside leaves, half
cook it in water and then cut it into small pieces. Salt them and put
them to brown with a little piece of butter and then complete the
cooking with a cup of milk. Then rub them through a sieve. Prepare a
=Balsamella= (No. 54) and add it to the cauliflower with 3 beaten eggs
and a tablespoonful of grated cheese.

Cook in a greased mold and serve hot.

96

ARTICHOKES IN MOLD

(Sformato di carciofi)

Remove the outside leaves of the artichokes, the harder part of all
leaves, and clean the stalks without removing them.

Cut each artichoke into four parts and put them to boil in salt water
for only five minutes. If left longer on the fire they become too soaked
in water and lose their taste. Remove from the water, drain them, grind
or pound and rub them through a sieve. Season the pulp so obtained with
two or three beaten eggs, two or three tablespoonfuls of =Balsamella=
(No. 54) grated cheese, salt and a taste of nutmeg, but taste the
seasoning several times to see that it is correctly dosed.

Place in a mold with brown stock or meat gravy (in that case use a mold
with a hole) and cook in double boiler.

97

FRIED MUSHROOMS

(Funghi fritti)

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.

98

STEWED MUSHROOMS

(Funghi in umido)

For a stew the mushrooms ought to be below middle-size. Clean, wash and
cut as for the preceding. Put a saucepan on the fire with olive oil, one
or two cloves of oil and some mint leaves. When the oil begins to
splutter, put the mushrooms in without dipping in flour, season with
salt and pepper and when they are half cooked pour in some tomato sauce