holds a first place as a vegetable for cooking. I seem to remember
that every one was loud in its praises when we tasted it as an
adjunct to Manzo alla Certosina. Why is it that celery is for the
most part only eaten raw with cheese? We have numberless methods of
cooking it in Italy, and beetroot and lettuce as well. There is no
spinach so good as English, and nowhere is it so badly cooked; it
is always coarse and gritty because so little trouble is taken with
it, and I can assure you that the smooth, delicate dish which we
call Flano di spinacci is not produced merely by boiling and
chopping it, and turning it out into a dish."



Menu -- Lunch

Minestrone alla Milanese. Vegetable broth.
Coniglio alla Provenzale. Rabbit alla Provenzale.
Insalata di pomidoro. Tomato salad.

Menu -- Dinner.

Zuppa alla Maria Pia. Soup alla Maria Pia.
Anguilla con ortaggi alla Milanese. Eels with vegetables.
Manzo con sugo di barbabietoli. Fillet of beef with beetroot sauce.
Animelle alla parmegiana. Sweetbread with parmesan.
Perniciotti alla Gastalda. Partridges alla Gastalda.
Uova ripiani. Stuffed eggs.