3736.—PEAS "AL BUON GUSTO." (Fr.—Petits Pois au Beurre.)
Ingredients.—1 quart of shelled peas, 1½ ozs. of butter, ½ an oz. of flour, 3 slices of onion, ¼ of a pint of stock, salt and pepper.
Method.—Parboil the peas in salted water, and drain them well. Fry the slices of onion in the butter until brown, then take them out and stir in the flour. Cook gently for 3 or 4 minutes, then put in the peas, add a seasoning of salt and pepper, and stir gently for about 10 minutes. Add the stock, cover closely, and let the pan stand by the side of the fire until the peas are tender, stirring occasionally, but very gently, as the peas should be kept whole.
Time.—30 to 40 minutes. Average Cost, 1s. 3d. to 2s. Sufficient for 5 or 6 persons. Seasonable, August to September.
3737.—PHEASANT ALLA NAPOLETANA. (Fr.—Faisan à la Napolitaine.)
Ingredients.—1 pheasant, larding bacon, 8 ozs. of macaroni, 6 ozs. of grated Parmesan cheese, 2 ozs. of butter, 2 tablespoonfuls of tomato purée, ½ a pint of good gravy (see Gravies), Napolitana sauce (see Cod, alla Napoletana, No. 3722), salt and pepper.
Method.—Parboil the macaroni, drain it well, replace it in the stewpan with the butter and gravy, and cook slowly until tender. Season to taste, add the tomato purée and cheese, and make thoroughly hot. Meanwhile lard the breast of the pheasant in close rows, roast it in front of the fire from ¾ to 1¼ hours, according to size, then divide it into neat joints. Turn the macaroni on to a hot dish, arrange the pheasant on the top of it, and serve the sauce separately.
Time.—To cook, from ¾ to 1¼ hours. Average Cost, pheasant, from 3s. 6d. Sufficient, 4 to 6 persons. Seasonable, October to February.
3738.—POLENTA "ALLA BOLOGNA."
Ingredients.—3 or 4 sausages, 1 lb. of Indian corn meal, 1 pint of boiling water, ¼ of a pint of tomato purée, grated Parmesan cheese, butter, salt and pepper, breadcrumbs.
Method.—Stir the polenta gradually into the boiling water, add salt to taste, stir until smooth, and let it cool. Put the sausages into boiling water, cook them for 10 minutes, and when cool, remove the skins and cut them into slices. Place a layer of polenta at the bottom of a fireproof baking-dish, cover with a layer of sausages, add a little tomato purée, a good sprinkling of cheese, and a seasoning of salt and pepper. Repeat until the dish is full, cover lightly with breadcrumbs, add a few bits of butter, bake in a moderate oven for about an hour, and serve hot.
Time.—From 50 to 60 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
