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Ingredients Four potatoes
Directions "Put the meaty part of four potatoes into boiling consomme, the blanched leaves of two heads of celery, one lettuce chopped up, one pint of green peas, and two large tablespoonfuls of flour well stirred in cold broth. Boil for one and a half hours, and serve with croutons (fried bread)." Notes This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |