onions, butter and the juice of a lemon✪ Grilled Mushrooms, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms. 131 A FEW RARE RECIPES ITALIAN ^"* ^'^^y ^^"^ *'^^ tender part of one TL'RT\ dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celer\' and half a cup of olive oil. Mix all together thoroughly \vith plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes. OEUFS Poach eight fresh eggs then take them out AU SOLIEL ^"^ place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown. EGGS WITH ^"* three cupfuls of red wine into a cas- WINE serole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs, ITALIAN Soak two level teacups of rice. Mash two RISOTTO cloves of garlic and mix with a little minced parsley. Soak a dozen dried mush- rooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mush- rooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring con- stantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. SCALLOPS OF Parboil the sweetbreads and then glaze in SWEETBREAD reduced Allcmande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows: TOULOUSE Prepare half a dozen fine, large cocks- R \GOU'i' ^ combs, two dozen bulton mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stcwpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes. 132 A FEW RARE RECIPES Soak kidney lamb chops in the follow- LAMB CHOPS ing mixture for twelve hours and then MARINADE broil: Four tablespoonfuls olive oil, one tablespoonful tarragon vinegar, one small sliced onion, one mashed clove of garlic, one broken up bay leaf, twelve whole black peppers, six cloves, one saltspoon of salt, two teaspoon- fuls dried thyme, strips of parsley and lemon peel. Cut up a chicken and boil until tender. SPANISH Cut up and fry in chicken fat two onions, CHICKEN PIE two green peppers, stirring in one and ✪ Quajatale en Mole

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onions, butter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms. 131 A FEW RARE RECIPES ITALIAN ^"* ^'^^y ^^"^ *'^^ tender part of one TL'RT\ dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celer\' and half a cup of olive oil. Mix all together thoroughly \vith plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes. OEUFS Poach eight fresh eggs then take them out AU SOLIEL ^"^ place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown. EGGS WITH ^"* three cupfuls of red wine into a cas- WINE serole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs, ITALIAN Soak two level teacups of rice. Mash two RISOTTO cloves of garlic and mix with a little minced parsley. Soak a dozen dried mush- rooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mush- rooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring con- stantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. SCALLOPS OF Parboil the sweetbreads and then glaze in SWEETBREAD reduced Allcmande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows: TOULOUSE Prepare half a dozen fine, large cocks- R \GOU'i' ^ combs, two dozen bulton mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stcwpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes. 132 A FEW RARE RECIPES Soak kidney lamb chops in the follow- LAMB CHOPS ing mixture for twelve hours and then MARINADE broil: Four tablespoonfuls olive oil, one tablespoonful tarragon vinegar, one small sliced onion, one mashed clove of garlic, one broken up bay leaf, twelve whole black peppers, six cloves, one saltspoon of salt, two teaspoon- fuls dried thyme, strips of parsley and lemon peel. Cut up a chicken and boil until tender. SPANISH Cut up and fry in chicken fat two onions, CHICKEN PIE two green peppers, stirring in one and

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