tablespoonsful
of boiling Bechamel sauce (No. 3), and serve with croutons fried in
butter.

No. 156. Barbabietola alla Parmigiana (Beetroot)

Ingredients: Beetroot, white sauce, Parmesan, Cheddar.

Boil a beetroot till it is quite tender, peel it, cut into slices, put
it in a fireproof dish, and cover it with a thick white sauce. Strew a
little grated Parmesan and Cheddar over it. Put it in the oven for a few
minutes, and serve very hot in the dish.

No. 157. Fave alla Savoiarda (Beans)

Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.

Boil one pound of broad beans in salt and water, skin and cook them in
a saucepan with a quarter pint of reduced stock and a hunch of herbs.
Drain them, take out the herbs, and season with two glasses of Bechamel
sauce (No. 3).

No. 158. Verze alla Capuccina (Cabbage)

Ingredients: Cabbage or greens, anchovies, salt, butter, parsley, gravy,
Parmesan.

Boil two cabbages in a good deal of water, and cut them into quarters.
Fry two anchovies slightly in butter and chopped parsley, add the
cabbages, and at the last three tablespoonsful of good gravy, two
tablespoonsful of grated Parmesan, salt and pepper, and when cooked,
serve.

No. 159. Cavoli fiodi alla Lionese (Cauliflower)

Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole
sauce.

Blanch a cauliflower and boil it, but not too much. Cut up a small
onion, fry it slightly in butter and chopped parsley, and when it is
well coloured, add the cauliflower and finish cooking it, then take it
out, put it in a dish, pour a good Espagnole sauce (No. 1) over it, and
add a squeeze of lemon juice.

No. 160. Cavoli fiodi fritti (Cauliflower)

Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.

Break up a broccoli or cauliflower into little bunches, blanch them, and
put them on the fire in a saucepan with good gravy for a few minutes,
then marinate them with lemon juice and salt, let them get cold, egg
them over, and fry in butter.

No. 161. Cauliflower alla Parmigiana

Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole, stock.

Boil a cauliflower in salted water, then sautez it in butter, but be
careful not to cook it too much. Take it off the fire and strew grated
Parmesan and Cheddar over it then put in a fireproof dish and add a good
spoonful of stock and one of Espagnole (No. 1), and put it in the oven
for ten minutes.