Pumpkins ‘Ripiene’ (Maigre). No. 2
Take young pumpkins (about the size of your fist), scoop out their insides, and fill them with minced tunny fish preserved in oil, yolk of egg, a pinch of Parmesan cheese, a little of the soft pulp of the pumpkin, and a little allspice and pepper, but no salt. Cook the pumpkins in butter, and when brown serve with Tomato sauce (see Sauces, p. 126).