Italian Risotto
Soak two level teacups of rice. Mash two cloves of garlic and mix with a little minced parsley. Soak a dozen dried mushrooms 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 mushrooms, 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 constantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese.
Scallops of Sweetbread
Parboil the sweetbreads and then glaze in reduced Allemande 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 Ragout
Prepare half a dozen fine, large cockscombs, two dozen button mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stewpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes.
Lamb Chops Marinade
Soak kidney lamb chops in the following mixture for twelve hours and then 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 teaspoonfuls dried thyme, strips of parsley and lemon peel.
Spanish Chicken Pie
Cut up a chicken and boil until tender. Cut up and fry in chicken fat two onions, two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy. Stir all together and bake until brown.