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.