Gnocchetti. — (This recipe was given to Wyvem by a lady
who has lived nearly all her life in Italy.) — Take two tumblers
of broth or milk, and put it in a stewpan on the fire with
one ounce of butter, a pinch of salt, and two of pepper. Boil,
take off the fire, cool, add four ounces of sifted flour, and mix
well, then add two ounces of grated Parmesan. Stir over the
fire for one minute, remove the saucepan, breaking into it three
large or four small eggs one after the other, and stirring con-
tinually. Divide the paste you now have got into small portions,
rolling them about the size of walnuts. Put these into a
buttered saute-pan, pour boilinr/ milk over them, simmer for five
minutes, and drain on a sieve. Now arrange a layer of the
Gnocchetti on a dish, sprinkle with Parmesan, add another layer,
and sprinkle that. Moisten with a good sauce blanche, cover all
with a final layer of Parmesan, set in the oven to colour, and
serve very hot.
Pana Montata. — (Whipped Cream.) — ( North Italian Recipe.)
— Put one pint of cream in a copper basin, beat with a wire
whisk till it looks like snow, add two ounces of sugar, a teaspoon-
ful of powdered cinnamon, and a gill of orange flower water. Go
on beating it for fifteen minutes, and then serve in a glass
dish.
Nastrini di Monache. — ( Nuns' Lappets .) — Put six ounces of
flour on the pastry board, make a hole in it, and put in two eggs,
half a tumbler of Sauterne, and two tablespoonfuls of powdered
sugar. Work the paste well, let it stand ten minutes, then roll
552
SOME FOREIGN RECIPES
it out as thin as possible. Fold it over, and cut it into strips one
inch long and two inches wide, fold the two ends one over the
other, and fry a golden colour. Sprinkle powdered sugar over
the Nastrini.
For the sauce : Put into a pan the juice of two large oranges,
a tumbler of water, the grated peel of one orange, one ounce of
powdered sugar, and an ounce of butter well rolled in flour. Stir
over a slow fire for ten or twelve minutes, and just as you
take it off stir in the juice of one Seville orange. This sauce is
served in Italy, hot or cold, with all kinds of fritters.
Polenta. — Have ready a pint of boiling salted water, and
drop into it by degrees one pound of ground Indian corn with
one hand, whilst with the other you stir the Polenta without
stopping till it is a smooth firm paste. Turn it out on a flat
dish to cool. When quite cold cut it into pieces half an
inch thick and an inch long. Put them in layers on a fire-
proof dish, sprinkling each layer thickly with grated cheese,
and pouring a little melted butter over each layer. Set the dish
in a slow oven till quite hot, and serve as it is, garnished with
sausages✪ Polenta. Polenta is made like oatmeal porridge, but much
more solid. Italians eat it fried in oil, or toasted crisply as a
garnish for such dishes as stewed pigeons. If Polenta is to
be eaten like porridge allow a pint and half of boiling water to a
pound. Mix the Polenta in gradually, stirring all the while. It
will take ten minutes to cook.
Page 383 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gnocchetti. — (This recipe was given to Wyvem by a lady who has lived nearly all her life in Italy.) — Take two tumblers of broth or milk, and put it in a stewpan on the fire with one ounce of butter, a pinch of salt, and two of pepper. Boil, take off the fire, cool, add four ounces of sifted flour, and mix well, then add two ounces of grated Parmesan. Stir over the fire for one minute, remove the saucepan, breaking into it three large or four small eggs one after the other, and stirring continually. Divide the paste you now have got into small portions, rolling them about the size of walnuts. Put these into a buttered saute-pan, pour boiling milk over them, simmer for five minutes, and drain on a sieve. Now arrange a layer of the Gnocchetti on a dish, sprinkle with Parmesan, add another layer, and sprinkle that. Moisten with a good sauce blanche, cover all with a final layer of Parmesan, set in the oven to colour, and serve very hot.
Pana Montata. — (Whipped Cream.) — ( North Italian Recipe.) — Put one pint of cream in a copper basin, beat with a wire whisk till it looks like snow, add two ounces of sugar, a teaspoonful of powdered cinnamon, and a gill of orange flower water. Go on beating it for fifteen minutes, and then serve in a glass dish.
Nastrini di Monache. — ( Nuns' Lappets .) — Put six ounces of flour on the pastry board, make a hole in it, and put in two eggs, half a tumbler of Sauterne, and two tablespoonfuls of powdered sugar. Work the paste well, let it stand ten minutes, then roll
SOME FOREIGN RECIPES
it out as thin as possible. Fold it over, and cut it into strips one inch long and two inches wide, fold the two ends one over the other, and fry a golden colour. Sprinkle powdered sugar over the Nastrini.
For the sauce : Put into a pan the juice of two large oranges, a tumbler of water, the grated peel of one orange, one ounce of powdered sugar, and an ounce of butter well rolled in flour. Stir over a slow fire for ten or twelve minutes, and just as you take it off stir in the juice of one Seville orange. This sauce is served in Italy, hot or cold, with all kinds of fritters.
Polenta. — Have ready a pint of boiling salted water, and drop into it by degrees one pound of ground Indian corn with one hand, whilst with the other you stir the Polenta without stopping till it is a smooth firm paste. Turn it out on a flat dish to cool. When quite cold cut it into pieces half an inch thick and an inch long. Put them in layers on a fireproof dish, sprinkling each layer thickly with grated cheese, and pouring a little melted butter over each layer. Set the dish in a slow oven till quite hot, and serve as it is, garnished with sausages. Polenta is made like oatmeal porridge, but much more solid. Italians eat it fried in oil, or toasted crisply as a garnish for such dishes as stewed pigeons. If Polenta is to be eaten like porridge allow a pint and half of boiling water to a pound. Mix the Polenta in gradually, stirring all the while. It will take ten minutes to cook.
Records on this page
Polenta