=entremets= or as a side-dish with boiled
chicken or a stew.

112

STUFFED CABBAGE

(Cavolo ripieno)

Take a big cabbage, remove the hard outside leaves, cut the stem off
even with the leaves and give it half cooking in salt water. Put it
upside down to drain, then open the leaves one by one until the heart is
exposed and on this put the stuffing. Bring up all the leaves, close
them and tie with thread crosswise.

The stuffing can be made with milk veal stewed alone, or with sweetbread
or chicken liver, all chopped fine. To make it more delicate, add some
=balsamella= (No 54) a pinch of grated cheese, one yolk of egg and a
taste of nutmeg. Complete the cooking of the cabbage in the sauce of
this stew, adding a little butter, on a low fire or in the oven kept
low.

Instead of filling the whole cabbage, the larger leaves may be filled
one by one, rolling and tying them.

113

SIDE-DISH OF SPINACH

(Spinaci per contorno)

After cooking the spinach in boiling water and chopping them fine, the
spinach can be cooked in different ways:

1. With butter, salt and pepper, adding a little brown stock, if you
have it, or a few tablespoonfuls of broth, or milk.

2. With onion sauce (onion chopped very fine) and butter.

3. With butter salt and pepper, adding a very small pinch of grated
cheese.

4. With butter, a drop of olive oil and tomato sauce (No. 12) or tomato
paste diluted with soup stock or water.

114

ASPARAGUS

(Sparagi)

Asparagus can be prepared in many different ways, but the simplest and
best is that of boiling them and serving them seasoned with olive oil
and vinegar or lemon juice. However there are other ways as, for
instance, the following: Put them whole to brown a little with the green
part in butter and, after seasoning them with salt, pepper and a pinch
of grated cheese, pour over the melted butter when it is browned. Or
else divide the white from the green part and place them as follows in a
fireproof plate: Dust the bottom with grated cheese and dispose over the
points of the asparagus one near the other; season with salt, pepper,
grated cheese and little pieces of butter. Make another layer of
asparagus and, seasoning in the same way, continue until you have them.
Be moderate in the seasoning. Cross the layers of asparagus like a
trestle, put on the oven and keep until the seasoning, is melted. Serve
hot.

If you have some brown stock, parboil them first and complete the