Anchovy Potato Gratin
Private first documentary adaptation of printed No1873; not physically cooked, measured or tasted.
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Anchovy-Filled Fried Dough Lozenges
Thin fried dough made by rolling two layers together around small salted anchovy pieces, then cutting the sheet into lozenges.
Anchovy-Stuffed Eggs with Mayonnaise
Hard-boiled egg halves filled with yolk, anchovy, parsley, a little onion and butter, then covered with mayonnaise.
Anise Cornmeal Biscuits
Golden cut-out biscuits made with fine cornmeal, wheat flour, butter, lard and anise seeds, egg-glazed and finished with icing sugar.
Anise Rosolio
A sweet filtered anise-seed liqueur made by Artusi’s two-stage alcohol infusion.
Anise and Lemon Castagnole
Firm egg dough flavoured with anise liqueur and lemon, kneaded with a little olive oil and gently fried into small pieces, then dusted with sugar.
Anolini alla Parmigiana
Small scalloped half-moon pasta filled with toasted breadcrumbs, Parmesan and concentrated beef jus, served in broth.
Apple Charlotte
A round shell of butter-dipped bread enclosing a freshly cooked cinnamon-scented apple filling.
Apple Jelly
English documentary adaptation of Filippini No3190; historical source and modern storage decisions recorded separately.
Apple Marmalade
English documentary adaptation of Filippini No3194; historical source and modern storage decisions recorded separately.
Apple Strudel
A thin homemade pastry roll filled with sliced apples, sultanas, lemon zest and cinnamon, curved to fit a round baking pan.
Apple and Cinnamon Offelle
Scalloped sweet pastry rounds filled with thick apple compote, candied peel and cinnamon, glazed before baking and lightly dusted with icing sugar.
Apple and Lemon Soufflé
A warm, softly puffed baked dessert of cooked apples, lemon and folded egg whites.
Apple, Raisin and Almond Bread Kugel
A rich baked bread pudding with apples, raisins and almonds under a browned buttered top.
Apples with Butter and Vanilla
Soft baked green-apple slices arranged four to each of six saucers with buttery vanilla liquor.
Apricot Compote
Whole pitted apricots gently poached and served cold in their reduced cooking syrup.
Apricot Compote with Kirsch
Apricot Compote with Kirsch
Apricot Jam
Large-batch apricot jam with vanilla syrup; raw pit kernels excluded from the modern route.
Apricot Preserve for the Fridge
Smooth apricot preserve made by weighing the cooked fruit purée before adding sugar. Makes one variable-size batch. Weigh the cooked, sieved fruit first and use 800 g sugar per kilogram of purée; the ingredient quantities depend on that weight.
Apricot Sauce
Warm sieved canned apricot sauce with vanilla, maraschino and kirsch.
Apricot Sorbet
Smooth apricot sorbet made with ripe fruit and fresh lemon juice.
Apricots over Lemon-Vanilla Rice
Milk-cooked rice under warm canned apricots and a reduced kirsch syrup.
Apricots with Cream
Eighteen fresh apricots sliced with powdered sugar and thick, lightly beaten cream.
Apricots with Curaçao
Drained canned apricots coated with an orange-rind and curaçao reduction of their own syrup.