INGREDIENTS

INSTRUCTIONS

Because Cima alla Genovese has so many ingredients and direction
lines, I've had to split it up into three different recipes for
import. This is one of my favorite recipes for impressing guests
because it is relatively easy, yet it looks so tempting difficult to
do.  Please be sure to collect all three recipes before you begin
cooking  or you'll be sorely disappointed.... <smiling>:  Cima alla
Genovese I (Stuffing) Cima alla Genovese II (Salsa Verde)  Cima alla
Genovese III (Assembly)  Source:  New York's Master Chefs, Bon Appetit
Magazine  :  Written by Richard Sax, Photographs by Nancy McFarland  :
The Knapp Press, Los Angeles, 1985  Chef:  Lidia Bastianich, Felidia
Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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