elaboration, care, and watchfulness."



Menu -- Dinner*

Zuppa d'uova alla Toscana. Tuscan egg-soup.
Sogliole alla Livornese. Sole alla Livornese.
Manzo alla Certosina. Fillet of beef, Certosina sauce.
Minuta alla Milanese. Chickens' livers alla Milanese.
Cavoli fiodi ripieni. Cauliflower with forcemeat.
Cappone arrosto con insalata. Roast capon with salad.
Zabajone. Spiced custard.
Uova al pomidoro. Eggs and tomatoes.

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*The recipes for the dishes contained in all these menus will be
found in the second part of the book. The limits of the seasons
have necessarily been ignored.



The Second Day

Wednesday's luncheon was anticipated with some curiosity, or even
searchings of heart, as in it would appear the first-fruits of the
hand of the amateur. The Marchesa wisely restricted it to two
dishes, for the compounding of which she requisitioned the services
of Lady Considine, Mrs. Sinclair, and the Colonel. The others she