National viands à la mode

Peel and cut some mushrooms into thin slices, and put them in a stewpan with a little lemon juice and a clove of garlic ; add salt to taste. After the juice is extracted it must be thrown away and olive oil introduced instead, then add a sprig of mint, and let all cook for twenty minutes. When it is done the clove of garlic must be removed ; have ready a nice pastry open tart, fill in with the mushroom and serve very hot. Uova al Raviggiolo Eggs and Cream Cheese Put into a saucepan a piece of good cream cheese with a little butter, and let it fry over a moderate fire till it is all reduced ; then stir well with a wooden spoon ; add an egg, and let it cook till done ; send to table very hot. Gruyere cheese may be used if preferred. Zabajone This is a frothing wine mixture — yolks of eggs and sugar thickened over the fire. It is generally made of old Cyprus wine and two other kinds, mixed together, such as Malaga and Marsala, one sweet and the other spirituous. It is made, according to Italian recipe by taking three yolks of eggs for every two guests, a spoonful of sugar to each egg, and as much wine as the eggs will use up. First mix the yolks and sugar well together ; then add the wine and put the mixture over the fire till it becomes condensed. It must not boil, and should be served very hot in glasses. Zuppa alia Romana Take some marrow from a marrow bone, and cook it over the fire in a saucepan ; then pass it through a colander. When it is cool add two eggs to it, with a piece of crumb of bread which has been soaked in soup and then pressed nearly dry, a sprig of parsley, an almond, grated cheese, and salt ; reduce this to a good consistency, mix it with flour, and make it into little balls the size of a nut, which must be put into the stock to cook, throwing in a few at a time. While the stock is boiling, which only takes a few minutes, have ready some little croutons made of bread or fried butter ; put these in the soup tureen, and pour over the soup with the soaked balls. ORIENTAL (EAST INDIAN, ARABIAN, AND CHINESE) Apician Macedoine of Chicken. (Indian) Chop the meat of a chicken small, which mix with a kid's breast and put it into a saucepan with parsley seed, dried mint, ginger, green coriander, and raisins ; then add three pieces of the " finest oaten bread, some honey, vinegar, oil, and wine ; some time after add good cheese, pine nuts, cucumbers, and dried onions well chopped. Pour gravy over the whole and serve. Arab Cakes Make flour and milk into a dough. Make this into large flat cakes about twice the size of a muffin. In the middle of each put honey, dates, dried figs, raisins, and bake over a rather quick fire. Bobotee Take two pounds of mixed meat, a large slice of bread soaked in milk and squeezed out dry. Fry two onions in a tablespoonful of dripping and mix with two tablespoonfuls of curry powder, a dessertspoonful of sugar, the juice of a lemon, and six or eight almonds. Mix this with the meat and soaked bread. Pour one egg into the mixture and whisk the other with some milk and pour it over the whole, after being put into a buttered pie-dish or into little cups with a lemon or bay leaf stuck into each cup. Put them in the oven to bake and serve with rice. ORIENTAL Chop Sin. (Chinese)