(1808). Spare Ribs, Parisian Style (Petit Sale A La Parisienne)

Take some of the breast ribs of a pig and salt them for twelve hours in a light eight degree brine; remove and wash off in cold water. To cook them it is better to take an already salted broth, one in which a ham or any other meat has been boiled. When this reaches boiling point. throw in the ribs and leave to cook without boiling.

(1819). Pigs' Tongues, Provencal Style (Langues De Cochon A La Provencale)

Prepare and cook some salted tongues; when they are cold cut them lengthwise in two. Pare eight peeled onions by cutting off the roots and stalks on the slant: mince them up finely and fry colorless in oil, moisten with stock (No. 194a) and white wine, add salt, pepper, a clove of garlic and a garnished bunch of parsley (No. 123); boil and cook on a slow fire for one hour then remove all the fat and the parsley, and reduce with some thick bechamel (No. 409), pass through a tammy. When this is cold cover each half tongue on the flat side with a part of this preparation after paring them all one size: besprinkle with some gastrite (No. 1187). heat and brown in the oven to a fine color, then dress in a circle and fill the inside with sauted sweet peppers (No. 2769), and around with stuffed onions (No. 27(56). A tomato sauce (No. 549) and half-glaze sauce (No. 413) reduced together is to be served separately.

(1820). Zampino, Modena Style, With String Beans - Stuffed (Zampino Farci A La Modene Aux Haricots Verts)

Zampino is the foot of a young pig, including a part of the leg stuffed (Fig. 352). Let this salt for twelve days in brine, and when needed for use soak it for three or four hours; scrape the rind and prick it with a larding needle to prevent breaking while cooking; wrap it up in a thin cloth, tie it at both ends and in the middle, and lay the leg in a braziere covering over with cold water; let it simmer for two hours or more and when the pointed end is done take out the leg, unwrap and serve over a garnishing of string beans. Serve separately a half-glaze sauce (No. 413) reduced with white wine. For the preparation of the Zampino see hams of chicken with Zampino (No. 2525).

Fig. 352.