the
upper layer with this sauce. Put the vase in the oven and when the egg
is coagulated, serve hot.

103

DRESSING OF CELERY

(Sedano per contorno)

The following are three ways to prepare celery to be served as seasoning
or seasoning for meat dishes. For the first two make the pieces about
four inches long, and two inches for the third. The stalk must be
skinned, cut crosswise and left attached to the rib of the celery. Boil
it in water moderately salted not over five minutes and remove dry.

1. Put the celery to brown in butter, then complete the cooking with
brown stock (No. 13) and sprinkle with grated cheese when serving.

2. Put in saucepan a piece of butter and a hash made with ham and a
middle sized onion, chopped fine. Add two cloves and make it boil. When
the onion is browned add soup stock or hot water with bouillon cubes and
complete the cooking. Then rub everything through a sieve and put the
gravy in a plate with the celery, seasoning with pepper only, as the
salt is already in the ham and serve with the gravy.

3. Dip the celery in flour and in the paste for frying (No. 58) and fry
in fat or oil. Or else dip in flour and then in beaten egg, wrap in
bread crumbs and fry.

104

ARTICHOKES WITH SAUCE

(Carciofi in salsa)

Remove the hard leaves of the artichokes, cut the points and skin the
stalk. Divide each artichoke into four parts or six if they are big, and
put them on the fire with butter in proportion, seasoning with salt and
pepper. Shake the saucepan to turn them and when they have absorbed a
good part of the melted butter, pour in some broth to complete the
cooking. Remove them dry, and in the gravy that remains put a pinch of
chopped parsley, one or two teaspoonfuls of cheese grated fine, lemon
juice, more salt and pepper if needed, and, mixing the whole, make it
simmer for a while. Then remove the sauce from the fire and add one or
two yolks of egg, according to the quantity and put back on the fire
with more broth to make the sauce loose. Put the artichokes in the sauce
this second time to heat them and serve especially as a side-dish for
boiled meat.

105

STUFFED ARTICHOKES

(Carciofi ripieni)

Cut the stalk at the base, remove the small outside leaves and wash the
artichokes. Then cut the top and open the internal leaves so that you
can cut the bottom with a small knife and remove the hairy part if it is
there. Keep aside the small interior leaves to put them wit