Mushrooms (Ovoli[16]) ‘Trippati.’
[16] Amanita Caesarea.
Choose the ovoli young whilst still closed and of the form of an egg. Clean and wash them and cut them into thin slices. Fry in good butter, and season with salt, pepper, and grated Parmesan cheese. A little gravy is an improvement. Serve hot with croûtons (fried bread).
Onions ‘Farcite.’
Boil six large onions for an hour in their skins. After draining, peel them and cut out their centres. Meanwhile prepare the following stuffing: Chop up fine four ounces of ham, or tongue, add grated bread, some melted butter, one or two tablespoonfuls of cream, a little salt and pepper. Mix well into a paste and fill the centre of the onions with it, then put them into a frying-pan, sprinkle them with a Butter sauce, and grated bread, and cook them with fire above and below, or in the oven. Just before serving pour ‘Alla Panna’ sauce over them (see Sauces, pp. [122], [125]).
Onions Fried.
Peel and slice four medium-sized onions and put them into milk for a short time, then dip them in flour and fry them in very hot fat for eight or ten minutes. Strain, put them on a napkin to dry, and serve on a hot dish garnished with fried parsley.
Onions ‘Glacées.’
Peel twelve large onions and put them into boiling water for about twenty minutes. Then drain, throw them into cold water, remove the two outer skins, and cut out their centres. Stand the onions in a frying-pan and put a teaspoonful of sugar into the centre of each, add four ounces of butter and cook them slowly until soft and slightly browned. Add some strong broth, a little at a time, and let it cook until it becomes reduced, keeping the frying-pan covered. Sprinkle the onions with the sauce and they will be well glacées.