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

Soak sweetbread and brain in cold water 1 hour; blanch, skin, and remove large veins. Skin kidney. Season and dip each item separately in the batter. Fry in the fat, drain on absorbent paper, and serve all together on the same hot platter. MARROW BONES {Osso Bucco) 8 three-inch lengths marrow Salt and pepper bone 1 cup strained tomato 5 tablespoons butter 1 teaspoon granulated sugar 1 small onion, minced V2 tablespoon flour 1 small carrot, grated Rounds of toast Parsley sprigs Select bones of young beef, not too thick and heavy. Heat four tablespoons butter; add bones, onion, carrot and seasonings; cover and slowly fry, basting and turning often. When they begin to color add tomato, sugar, and flour mixed with remaining butter. The marrow is cooked as soon as it is heated through. Lay bones in hot dish. Skim fat from sauce and strain over bones. Serve with a plate of hot toast on which the marrow is to be spread. Garnish with parsley. PORK CHOPS MILANESE 6 loin pork chops l/2 garlic clove, minced Salt and pepper i tablespoon minced green Y2 cup butter, melted onion Vi cup bread crumbs, sifted 2 cups tomato sauce, heated Yz cup grated Parmesan cheese 1 teaspoon beef extract Trim superfluous fat from chops. Season and dip in melted butter. Dip in a mixture of crumbs and Parmesan cheese. Cook garlic and onion lightly in a frying pan, add chops and brown on both sides. Place in a covered baking dish and bake 15 minutes in a moderate oven (350°F.). (The Italian uses an earthenware dish, embeds it in hot ashes and heaps hot ashes over the cover.) Add tomato sauce mixed with the beef extract and continue baking until very tender. Serve with macaroni and additional tomato sauce. PORK LIVER WITH FENNEL 1V2 pounds pork liver Fennel seeds Salt and pepper Bread Butter Cut liver in 2-inch squares; season, roll in fennel seeds so liver is completely covered with seeds. String on skewers and roast in oven or grill. Serve with bread browned in butter in a skillet. THRICE-COOKED CHICKEN 2 fat broilers, quartered Vi cup flour Salt and pepper l/z cup butter Heated milk Rub chicken with salt and pepper, dredge with flour and lightly brown in butter. Lay in roasting pan, and pour in hot milk to depth of nearly an inch. Cover and bake 10 minutes in hot oven (400°F.). Turn oil heat and leave until milk is absorbed. Uncover and brown under slow grill. Add i cup milk to contents of frying pan and thicken with more flour, if necessary. Serve this gravy separately. Remove chicken to hot platter, and serve with Italian rice combined with the chicken giblets. This is a specialty of the Alpine regions. The farther South one travels in Italy the scarcer cow's milk becomes. Goat's milk takes its place in the morning coffee, and cooks do without it altogether. The Italian cooking most popular in America and England is that of Northern Italy, especially Lombardy and the Piedmont, and the majority of Italian restaurant owners and their chefs come from these districts. CHICKEN A LA MARENGO {Polio alia Marengo) 2 friers 2 tablespoons flour 2 tablespoons butter Yz cup white wine 3 tablespoons olive oil 1Y2 cups meat broth, heated Salt and pepper 1 tomato, chopped Ys teaspoon nutmeg Juice of 1 lemon