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

introduction, and for his courage in dining, "greatly daring," off many

39 words  |  Chapter 2

of the dishes. He still lives and thrives. Also to Mrs. Mitchell, her cook, for the interest and enthusiasm she has shown in the work, for her valuable advice, and for the care taken in testing the recipes. Contents
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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

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