At this point you will turn the soup into a large tureen and quickly add the rapidly beaten yolks of four eggs, two wine glasses of extra thick cream and a few thimblefuls of fine butter.
Complete the liaison by adding the pieces of chicken and, with a final sprinkle of chopped parsley, the Waterzoie is ready for the table and for your delectation.
CII
Dean Cornwell
SPAGHETTI-MY-STYLE
After thinking over all of the dishes that I like—searching for the favorite—I come right back to the old standby, Spaghetti, and am forced to admit that it is my favorite.
You know how to cook the spaghetti itself, I’m sure, so I will just tell you how to make the sauce that I concocted some years ago and you’ll like it.
Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mushrooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking.
Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder. Cook slowly all day—the longer the better, I find.