Back to Book

The Cook's Decameron by Mrs. W. G. Waters

130. Croutons alla Romana.

6 words  |  Chapter 11

Fowl, Duck, Game, Hare, Rabbit, &c.
Previous Chapter Chapter List Next Chapter

Chapters

1. Chapter 1 2. introduction, and for his courage in dining, "greatly daring," off many 3. Part I 4. Part II--Recipes 5. 18. White Villeroy. 6. 34. Zuppa Regina di Riso (Queen's soup). 7. 71. Fillets of Salmon in Papiliotte. 8. 94. Costoletto d'Agnello alla Costanza (Lamb Cutlets). 9. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues). 10. 116. Frittura di Bottoni e di Animelle (Sweetbreads and 11. 130. Croutons alla Romana. 12. 153. Coniglio in salsa Piccante (Rabbit). 13. 181. Tartufi alla Dino (Truffles). 14. 199. Frittata di Riso (Savoury Rice Pancake). 15. 210. Frittata di Proseiutto (Ham Omelette). 16. 224. Panforte di Siena (Sienese Hardbake). 17. Prologue 18. PART II--RECIPES

Reading Tips

Use arrow keys to navigate

Press 'N' for next chapter

Press 'P' for previous chapter