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The Cook's Decameron by Mrs. W. G. Waters
130. Croutons alla Romana.
The Cook's Decameron by Mrs. W. G. Waters
130. Croutons alla Romana.
Chapter 11
6 words
Chapters
Chapter 1: Chapter 1
Chapter 2: introduction, and for his courage in dining, "greatly daring," off many
Chapter 3: Part I
Chapter 4: Part II--Recipes
Chapter 5: 18. White Villeroy.
Chapter 6: 34. Zuppa Regina di Riso (Queen's soup).
Chapter 7: 71. Fillets of Salmon in Papiliotte.
Chapter 8: 94. Costoletto d'Agnello alla Costanza (Lamb Cutlets).
Chapter 9: 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
Chapter 10: 116. Frittura di Bottoni e di Animelle (Sweetbreads and
Chapter 11: 130. Croutons alla Romana.
Chapter 12: 153. Coniglio in salsa Piccante (Rabbit).
Chapter 13: 181. Tartufi alla Dino (Truffles).
Chapter 14: 199. Frittata di Riso (Savoury Rice Pancake).
Chapter 15: 210. Frittata di Proseiutto (Ham Omelette).
Chapter 16: 224. Panforte di Siena (Sienese Hardbake).
Chapter 17: Prologue
Chapter 18: PART II--RECIPES
Fowl, Duck, Game, Hare, Rabbit, &c.
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