"Let it be two, then," was our immediate rejoinder, and here is what he
gave us as the best recipes of the Gianduja.

First, let us give you an idea of the difficulty under which we secured
these recipes by printing them just as he wrote them down for us, and
then we shall elaborate a little and show the result of skillful
questioning. This is the way he wrote the recipe for Risotto Milanaise:

Risotto ala Milanaise

"Onions chop fine--marrow and little butter--rice--saffron--chicken
broth--wen cook add fresh butter and Parmesan cheese seasoned."

What was embodied in the words "wen cook" was the essential of the
recipe and here is the way we got it:

Chop one large onion fine. Cut a beef marrow into small dice and stir it
with the chopped onion. Put a small piece of butter in a frying pan and
into this put the onion and marrow and fry to a delicate brown. Now add
one scant cup of rice, stirring constantly, and into this put a pinch of
saffron that has been bruised. When the rice takes on a brown color add,
slowly, chicken broth as needed, until the rice is thoroughly cooked.
Then add a lump of fresh butter about the size of a walnut, and sprinkle
liberally with grated Parmesan cheese, seasoning to taste with pepper
and salt. This is to be served with chicken or veal.

The second recipe was for Fritto Misto, and he wrote it as follows:

Fritto Misto