Spaghetti Paysanne
Hot buttered spaghetti with Parmesan and Swiss cheese.
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Recipes by Alexander Filippini
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Spaghetti with Filippini Tomato Sauce
Spaghetti tossed with long-simmered tomato sauce, butter and grated cheese.
Spinach à l'Anglaise
Spinach washed in three waters, boiled and finished in lightly browned butter with salt, pepper and sugar.
Stewed Corn
Canned corn warmed with milk, cream, butter and nutmeg.
Stewed Potatoes in Cream Sauce
Boiled potato slices reheated in a lightly thickened milk-and-cream sauce.
Stewed Rhubarb
Red rhubarb softened with sugar and lemon rind, then cooled for serving.
String Beans with Fresh Corn
Tender string beans and corn kernels tossed together in butter with parsley.
Striped Bass in Court-Bouillon
Whole striped bass first marinated with citrus and aromatics, then gently poached with wine and vegetables.
Stuffed Olives
Twelve large Spanish olives filled with finely minced sweet pepper and served cold.
Tomato Vermicelli Soup
Strained tomato and aromatic broth with small pieces of vermicelli.
Vanilla Custard Ice Cream
A churned vanilla ice cream made from cooked egg, milk and cream custard.
Veal Chops with Green Pepper and Tomato
Pan-seared veal chops finished with green pepper, white wine and tomato sauce.
Veal Cutlets with Filippini Tomato Sauce
Six breaded veal rib cutlets fried and oven finished, served with tomato sauce separately.
Veal Paupiettes with Parsley Pan Sauce
Six breadcrumb-filled veal rolls braised in a light broth and herb sauce.
Waffles (Thin Pan Cakes)
Six thin sweet pan cakes under the printed Waffles title.
Warm Lemon Puddings
Warm individual lemon puddings with the book's sweet cream sauce.
Warm Pineapple Curaçao Sauce
Canned pineapple liquor simmered with sugar and lemon peel, then finished with Curaçao.
White Chicory Salad
Fresh white chicory lightly dressed with four tablespoons of Filippini’s spiced vinaigrette.