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Amanita Caesarea

A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.

A historical recipe

Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Choose the ovoli young whilst still closed and of the form of an egg.
  2. Clean and wash them and cut them into thin slices.
  3. Fry in good butter, and season with salt, pepper, and grated Parmesan cheese.
  4. A little gravy is an improvement.
  5. Serve hot with croûtons (fried bread).
  6. Onions ‘Farcite.’ Boil six large onions for an hour in their skins.
  7. After draining, peel them and cut out their centres.
  8. Meanwhile prepare the following stuffing: Chop up fine four ounces of ham, or tongue, add grated bread, some melted butter, one or two tablespoonfuls of cream, a little salt and pepper.
  9. Mix well into a paste and fill the centre of the onions with it, then put them into a frying-pan, sprinkle them with a Butter sauce, and grated bread, and cook them with fire above and below, or in the oven.
  10. Just before serving pour ‘Alla Panna’ sauce over them (see Sauces, pp.
  11. 122, 125).