Fresh Strawberry Sauce
Sieved fresh strawberry sauce boiled with sugar, kirsch and water.
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Fresh String Beans with Butter
A quart of fresh green beans briefly soaked, boiled and dressed with butter and pepper.
Fresh Tuna with Peas
Thin tuna slices cooked with garlic, parsley and tomato, then briefly returned to peas cooked separately in the same pan juices.
Fricandò of Veal
Whole veal larded with prosciutto, braised with a clove-studded onion and a vegetable bundle, then served with its reduced glaze.
Fried Beef Boulettes with Tomato Sauce
Lemon and parsley beef balls fried golden and served with a warm tomato sauce.
Fried Bread Bites with Chicken Liver and Sweetbreads
Small crustless bread squares generously topped on one side with a finely chopped liver and sweetbread mixture, soaked with egg and fried filling-side first.
Fried Bread Rolls Filled with Hot Chicken and Sweetbreads
Small hollow bread rolls soaked in hot milk and fried with their lids in place, then filled with a hot chicken, liver, sweetbread and truffle mixture.
Fried Carrot Strips
Thin unpeeled carrot strips salted and rested, then coated with flour and egg and fried separately.
Fried Chicken Liver and Sage Crostini
Bread spread with chicken liver, prosciutto and sage, chilled, dipped in egg and pan-fried just before serving.
Fried Chicken and Turkey Puff Pastries
Thin puff-pastry parcels filled with cooked chicken, turkey and truffle, fried and served with tomato sauce.
Fried Cucumber Rounds with Tomato Sauce
Thick cucumber slices egged, crumbed and fried until golden, with a warm tomato sauce.
Fried Eggplant
Large flour-dusted pieces of eggplant fried until tender inside and golden outside.
Fried Eggs Paysanne
Fried Eggs Paysanne
Fried Eggs on Chicken-Stock Rice with Tomato Sauce
Six fried eggs on savoury rice with parsley, lemon and a little hot tomato sauce around the platter.
Fried Eggs with Anchovy Butter
Twelve fried eggs plated as six pairs under a small anchovy-vinegar brown-butter finish.
Fried Eggs with Eggplants
Six pan-fried eggplant slices with twelve baked eggs.
Fried Eggs with Tomatoes
Twelve eggs each sitting on its own fried tomato slice.
Fried Eggs, Turned Over
Six pairs of eggs fried, flipped and served hot.
Fried Fresh Anchovies in Egg and Flour
Fresh anchovies coated in flour, salted beaten egg and flour again, then fried until lightly golden.
Fried Hominy for Game
Six crisp, breaded lozenges cut from cooled cooked hominy.
Fried Lamb Head Meat
Prepared lamb head meat, simmered until tender, coated in a light egg batter and fried, with lemon to serve.
Fried Lamb in Tomato and Butter Sauce
Small lamb loin pieces fried in lard, drained and finished in tomato sauce with butter, following Artusi’s preceding offal method.
Fried Lemon Custard with Starch
Firm lemon-scented custard made with starch, cut into lozenges, coated in breadcrumbs and fried to serve hot alongside other fried foods.
Fried Mantis Shrimp in Egg and Flour
Poached mantis shrimp meat cut into short pieces, coated in flour and salted egg, then fried in olive oil.