Italy Revisited by Mary Melfi

Italy Revisited

About Mary Melfi

X Italian Sauces

A Venetian Sauce for Fish (with stock, flour and green colouring)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Sweet Sour Sauce with Nuts (with chocolate, wine vinegar and currant jelly)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Yet another Sweet-Sour Sauce (with stock, wine vinegar and sugar)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Dressing for Green Salad (with olive oil, wine vinegar and French mustard)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Supreme Sauces (with veal stock and roux)

Originated from: Italy

Occasion: Special times

Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

Roux for Sauces (Flour, butter, stock or milk)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

"Alla Panna" Sauce (with butter and parsley)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

butter sauce

Butter Sauce (with pepper and lemon juice)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

Hot Piquante Sauce (with beef bouillon, vinegar and mustard)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

Lombarda Sauce (with roux, chicken jelly, yolks and tomato sauce)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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