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

3 shallots, minced 1 cup rich brown gravy 1 tablespoon butter Salt 3 fresh mushrooms, minced Pepper !/4 cup white wine 1 teaspoon minced parsley Fry shallots in butter but do not brown; add mushrooms and continue frying. Add wine, gravy, and seasonings. Simmer. Add parsley and serve with either meat or vegetables. MILANAISE SAUCE 2 mushrooms, minced 2 tablespoons Marsala 2 anchovies, soaked and shredded % teaspoon mustard 2 tablespoons butter 1 dash cayenne 1 cup meat broth Salt 2 tablespoons wine vinegar 1 tablespoon capers Slowly simmer mushrooms and anchovies in butter until they begin to brown. Add broth, vinegar, and wine, and simmer. Season. Add capers, and serve. Especially good with grilled meats. LIVOURNO SAUCE (For grilled fish) 8 anchovies 1 tablespoon lemon juice 1 cup mayonnaise 1 teaspoon minced parsley Soak anchovies 2 hours in plenty of cold water, skin and remove bones. Mince to a paste. Add to mayonnaise with lemon juice and parsley and beat together. Serve cold. PARMESAN SAUCE (For boiled fish or mutton) 1 small onion, minced Salt and pepper 1 tablespoon carrot, grated l/2 teaspoon mustard 1 teaspoon flour 1 tablespoon grated Parmesan 2 tablespoons butter cheese 1 cup meat broth Fry onion and carrot in butter, add flour and let all nicely brown. Add broth and seasonings and boil 5 minutes. Place over steam and add Parmesan. Stir until cheese is well blended into the sauce. TOMATO SAUCE i small onion, chopped i cup meat broth i garlic clove, chopped Salt 2 tablespoons olive oil Cayenne i large tomato, chopped i teaspoon minced parsley Fry onion and garlic in oil until golden. Add tomato and continue frying. Add broth and simmer until sauce thickens. Season and add parsley. VENETIAN SAUCE (For fish) i onion, chopped fine 2 egg yolks 1 cup fish broth x Salt Yi cup white wine White pepper 2 ounces butter, melted 2 tablespoons lemon juice 1 tablespoon minced parsley Cook onion in broth 10 minutes. Add wine and heat to boiling. Beat butter and eggs together and pour liquid over. Season and put into double boiler. Stir and beat until well blended, taking care that the sauce does not become so hot that it curdles. Add lemon juice and parsley. These are popular versions of sauces which vary greatly in ingredients, proportions, and methods of preparation. TOMATO SAUCE (Salsa di Pomodoro) Pelligrino Artusi, in his "L'Arte di Mangiar Bene," gives the classic tomato sauce of Italy thus: "Mince together % onion, 1 garlic clove, 1 finger-length of celery, several bay leaves, and parsley to taste. Season with a little oil, salt and pepper; cut up 7 or 8 tomatoes, and put all together over the fire to cook. Stir now and then, and when the sauce is the consistency of cream, strain and serve." Artusi illustrates the universal usefulness of this sauce by telling an anecdote about a parish priest in a small city in the vicinity of Rome. The good father "cacciava il naso per tuto" (stuck his nose in everything). Although he was much beloved, his constant meddling eventually won him the nickname of Don Pomodoro, or Reverend Tomato, the tomato being the chief requisite of every Italian dish. (Legumi) MRS. EVE KENT'S ZUCCHINI (Zucchini alia Signora Eve Kent) 4 medium-sized onions, sliced 4 tomatoes (or 1 small can)