the university of Connecticut libraries hbl, stx TX 725.B75 European cookbook for American horn 3 T153 DDhlbm3 Digitized by the Internet Archive in 2012 with funding from LYRASIS Members and Sloan Foundation http://archive.org/details/eurocookOObrow THE EUROPEAN COOKBOOK FOR AMERICAN HOMES THE ^EUROPEAN COOKBOOK FOR AMERICAN HOMES (From Italy, Spain, Portugal and France) y THE BROWNS CORA, ROSE AND BOB FARRAR & RINEHART INCORPORATED On Murray Hill New Yor\ tfi 1: Some of the recipes and articles contained in this boo\ appeared in the N. Y. Herald Tribune COPYRIGHT, I936, BY CORA, ROSE, AND ROBERT CARLTON BROWN PRINTED IN* THE UNITED STATES OF AMERICA BY QUINN fit BODEN COMPANY, INC., RAHWAY, N. J. ALL RIGHTS RESERVED CONTENTS Boo{ One: ITALIAN a day's menu 3 appetizers 14 soups, paste, rice and polenta . . . . . . 1 8 FISH 35 MEATS 38 SAUCES 50 VEGETABLES 54 SWEETS . 62 BREADS AND CAKES 68 WINES 83 Boo{ Two: SPANISH MENUS 91 SALUD E PESETAS! 98 SOUPS AND STEWS 106 FISH 121 EGGS I35 MEATS I43 SAUCES AND GARNISHES 1 62 VEGETABLES 173 SALADS 187 DESSERTS I92 REFRESHING DRINKS 206 THE BASQUE KITCHEN . . . 208 V vi CONTENTS Boo\ Three: PORTUGUESE O JANTAR ESTA NA MESA 217 SOUPS 226 FISH 23I EGGS 244 MEAT DISHES 245 SAUCES 256 VEGETABLES 258 DESSERTS 260 SWEET SAUCES 268 Boo\ Four: FRENCH l'art du bien manger 273 appetizers .... 283 SOUPS 286 FISH 298 EGGS 312 MEATS 319 VEGETABLES 344 DESSERTS 352 DISTINCTIVE DISHES 378 ENGLISH INDEX 383 FOREIGN INDEX 395 Boo\ One ITALIAN Non in solo pane vivit homo (Man does not live by bread alone) A DAY'S MENU A TYPICAL DAY'S MENU Brea\jast {Cafe) Coffee with hot milk (Cafie Latte) Bread and butter Honey Luncheon (Colazione) Anchovies and black olives Spaghetti al Burro Scallopini with Zucchini Sparkling Barbera Finocchi dipped in oil Formaggio Gorgonzola Frutta CafTe Nero Dinner (Pranzo) Fernet Branca Antipasto (Hors d'Oeuvres) Minestrone soup Fritto Misto Bread sticks Polio con Funghi Est, Est, Est! Romaine Salad Bisque Tortoni Cafle Nero Strega 3 4 THE EUROPEAN COOKBOOK Besides the characteristic dishes given in this sample day's menu there are enough Italian specialties to make sprightly every one of the thousand meals in the year: succulent sausages, salami of Verona, mortadella of Bologna (now exported in cans); ravioli in every imaginable style; chicken livers genovese; copretto (kid); the maremma, tortoise and wild boar of Tuscany; the fish grills of Genoa; Umbrian baked pudding of rice and chopped pigeon; festive fish, eels, frogs' legs, swordfish, tuna, mussels, Roman red mullet (truglia), frutti di mare, octopus; endless rice dishes (risoto) ; corn meal mush (polenta) ; eggs in unbelievable array; bistecca (beef steak); exceptional raw hams; osso buco (marrow bones); animelle (sweetbreads); artichokes and car- doons, pungent squashes; frittata; almonds and walnuts eaten green, chestnuts roasted. Ices, Neapolitan and tutti-frutti ice creams. Zabaglione. Distinctive wines and cheeses from every province: pale mahogany Marsala and heady Corvo from Sicily; Chianti, Capri; Parmesan cheese, Bel Paese, Stracchino, Bra and Southern Caccio Carvallo. A full rainbow of figs, a cornucopia of fruits. Watermelons red as lipsticks.

AI-modernized reading of the original text

the university of Connecticut libraries hbl, stx TX 725.B75 European cookbook for American horn 3 T153 DDhlbm3 Digitized by the Internet Archive in 2012 with funding from LYRASIS Members and Sloan Foundation http://archive.org/details/eurocookOObrow THE EUROPEAN COOKBOOK FOR AMERICAN HOMES THE ^EUROPEAN COOKBOOK FOR AMERICAN HOMES (From Italy, Spain, Portugal and France) y THE BROWNS CORA, ROSE AND BOB FARRAR & RINEHART INCORPORATED On Murray Hill New York\ tfi 1: Some of the recipes and articles contained in this book appeared in the N. Y. Herald Tribune COPYRIGHT, I936, BY CORA, ROSE, AND ROBERT CARLTON BROWN PRINTED IN THE UNITED STATES OF AMERICA BY QUINN fit BODEN COMPANY, INC., RAHWAY, N. J. ALL RIGHTS RESERVED CONTENTS Boo{ One: ITALIAN a day's menu 3 appetizers 14 soups, paste, rice and polenta . . . . . . 1 8 SWEETS . 62 BREADS AND CAKES 68 WINES 83 Boo{ Two: SPANISH MENUS 91 SALUD E PESETAS! 98 SOUPS AND STEWS 106 EGGS I35 MEATS I43 SAUCES AND GARNISHES 1 62 SALADS 187 REFRESHING DRINKS 206 THE BASQUE KITCHEN . . . 208 vi CONTENTS Boo\ Three: PORTUGUESE O JANTAR ESTA NA MESA 217 FISH 23I MEAT DISHES 245 SWEET SAUCES 268 Boo\ Four: FRENCH l'art du bien manger 273 appetizers .... 283 DISTINCTIVE DISHES 378 Boo\ One Non in solo pane vivit homo (Man does not live by bread alone) A DAY'S MENU A TYPICAL DAY'S MENU Brea\jast {Cafe) Coffee with hot milk (Cafie Latte) Bread and butter Honey Luncheon (Colazione) Anchovies and black olives Spaghetti al Burro Scallopini with Zucchini Sparkling Barbera Finocchi dipped in oil Formaggio Gorgonzola Frutta CafTe Nero Dinner (Pranzo) Fernet Branca Antipasto (Hors d'Oeuvres) Minestrone soup Fritto Misto Bread sticks Polio con Funghi Est, Est, Est! Romaine Salad Bisque Tortoni Cafle Nero Strega Besides the characteristic dishes given in this sample day's menu there are enough Italian specialties to make sprightly every one of the thousand meals in the year: succulent sausages, salami of Verona, mortadella of Bologna (now exported in cans); ravioli in every imaginable style; chicken livers genovese; copretto (kid); the maremma, tortoise and wild boar of Tuscany; the fish grills of Genoa; Umbrian baked pudding of rice and chopped pigeon; festive fish, eels, frogs' legs, swordfish, tuna, mussels, Roman red mullet (truglia), frutti di mare, octopus; endless rice dishes (risoto) ; corn meal mush (polenta) ; eggs in unbelievable array; bistecca (beef steak); exceptional raw hams; osso buco (marrow bones); animelle (sweetbreads); artichokes and cardoons, pungent squashes; frittata; almonds and walnuts eaten green, chestnuts roasted. Ices, Neapolitan and tutti-frutti ice creams. Zabaglione. Distinctive wines and cheeses from every province: pale mahogany Marsala and heady Corvo from Sicily; Chianti, Capri; Parmesan cheese, Bel Paese, Stracchino, Bra and Southern Caccio Carvallo. A full rainbow of figs, a cornucopia of fruits. Watermelons red as lipsticks.

The European cookbook for American homes (from Italy, Spain, Portugal and France)