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

Yz pound chopped ham 54 pound lean lamb, chopped 3 hard-boiled eggs, chopped 1 raw egg 1 pint pinenuts, peeled Salt and pepper capon inside and out. Wet a cloth in vinegar and wrap around capon. Mix garlic, parsley, cloves and onion and rub all over cloth. Lay aside all day, then unwrap. Make a stuffing of chopped capon liver, ham, lamb, hard-boiled eggs and raw egg. Stuff bird. Wrap in two thicknesses of oiled paper. Bake 5 minutes in a hot oven (400°F.), then reduce heat to moderate (350°F.), turning occasionally. Remove top layer of paper when it begins to scorch; later second layer. Steam pinenuts. Remove capon to hot platter and garnish with pinenuts. Make a gravy of pan contents. In Italy, the capon is wrapped in paper and cooked on a spit before the open fire. MILANESE CROQUETTES 1 cup cooked chicken, diced fine Thick cream sauce 1 cup cooked tongue, diced fine 2 eggs, well-beaten Y2 cup minced truffles 1 tablespoon olive oil !4 cup cooked macaroni, Sifted bread crumbs chopped Parsley sprigs Salt and pepper Deep fat for frying 2 tablespoons grated Parmesan cheese Mix meats, truffles, macaroni, salt, pepper, and Parmesan cheese; add sufficient cream sauce to hold all together. Form into croquettes. Dip in egg beaten with oil, being careful to completely cover; then dip in crumbs. Fry, drain on paper. Drop parsley sprigs in fat and fry until crisp. Serve croquettes on a folded napkin garnished with the fried parsley. BIRDS SMOTHERED IN RICE 3 pair quail or squab Salt and pepper % cup butter 1 cup white wine 1 tablespoon flour 1V2 cups stock 2 onions, minced Freshly cooked rice Vz clove garlic, minced 1 cup grated Parmesan cheese 1 grating nutmeg Quarter the birds and chop giblets. Heat J4 cup of the butter, add flour and onions and simmer until yellow, stirring, constantly. Lay in birds, giblets and garlic, sprinkle with salt and pepper and heat. Add a little wine and stock. Cover closely and simmer, adding more stock and wine when necessary. Have rice cooked, drained and dried. Mix remaining butter, melted with ]/2 cup Parmesan cheese and the nutmeg. Mix with rice. Arrange rice and birds in a buttered baking dish, completely covering each portion of bird with rice. Strain gravy and pour over. Spread with remaining cheese. Cover, set in a pan of hot water and bake in a slow oven (325°F.) for 30 to 45 minutes. Serve with Italian sauce. (Salse) AGRO DOLCE SAUCE {For roast meats and game, especially venison, boar, and hare) *4 pound pine nuts l/2 ounce candied lemon peel l/2 pound pistachio nuts l/2 ounce candied orange peel 2 squares chocolate, unsweetened 2 tablespoons dried currants 2 tablespoons sugar 3 tablespoons currant jelly Yz cup white wine vinegar 1 cup pan gravy from meat Simmer for 30 minutes. Add a little salt if necessary. GENOISE SAUCE (For salt water fish and broiled fresh water fish) Head of the fish 1 tablespoon butter 1 tablespoon minced carrot Small onion, sliced 1 sprig sweet basil Salt 1 clove l/2 cup claret 4 peppercorns Juice of l/2 lemon 1 tablespoon minced parsley Cover fish head with cold water, add all other ingredients except claret, lemon juice and parsley. Bring to a boil and simmer 30 minutes. Strain. There should be 2 cups of liquid. Add claret and cook 10 minutes. Add lemon juice and parsley. ITALIAN SAUCE