No. 180. Insalata di pomidoro (Tomato Salad)
Ingredients: Tomatoes, mayonnaise, shallot, horseradish, gherkin, anchovies, fish, cucumber, lettuce, chervil, tarragon, eggs.
Mix the following ingredients: two anchovies in oil boned and minced, a gill of mayonnaise sauce, a little grated horseradish, very little chopped shallot, a little cold salmon or trout, and a small gherkin chopped. With this mixture stuff some ripe tomatoes. Then make a good salad of endive or lettuce, a teaspoonful of chopped tarragon and chervil, season it with oil, vinegar, salt, and pepper (the proportions should be three of oil to one of vinegar), put a layer of slices of cucumber in the salad, place the tomatoes on the top of these, and decorate them with hard-boiled eggs passed through a wire sieve.
No. 181. Tartufi alla Dino (Truffles)
Ingredients: Truffles, fowl forcemeat, champagne.
Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl. With this fill up the truffles, place a thin layer of truffle on the top of each, and cook them in champagne in a stewpan for about half an hour. Then take them out, make a rich sauce, to which add the champagne you have used and some of the chopped truffle, put the truffles in this sauce and keep hot for ten minutes. Serve in paper souffle cases.
Macaroni, Rice, Polenta, and Other Italian Pastes{*}
* Italian pastes of the best quality can be obtained at
Cosenza's, Wigmore Street, NW. For the following dishes,
tagliarelle and spaghetti are recommended.