Zuppa alla Canavese. Soup alla Canavese
Naselli con piselli. Whiting with peas.
Coscia di manzo al forno. Braized ribs of beef.
Lingua alla Visconti. Tongue with grapes.
Anitra selvatica. Wild duck.
Zabajone ghiacciato. Iced syllabub.
Crostatini alla capucina. Savoury of rice, truffles, &c.



The Eighth Day

"We are getting unpleasantly near the end of our time," said the
Colonel, "but I am sure not one of us has learnt one tithe of what
the Marchesa has to teach."

"My dear Colonel Trestrail," said the Marchesa, "an education in
cookery does not mean the teaching of a certain number of recipes.
Education, I maintain, is something far higher than the mere
imparting of facts; my notion of it is the teaching of people to
teach themselves, and this is what I have tried to do in the
kitchen. With some of you I am sure I have succeeded, and a book
containing the recipe of every dish we have tried will be given to
every pupil when we break up."

"I think the most valuable lesson I have learnt is that cookery is
a matter for serious study," said Mrs. Sinclair. "The popular
English view seems to be that it is one of those things which gets
itself done. The food is subjected to the action of heat, a little