305. Los Angeles

Roll out noodle paste (No. 468) very thin and cut in strips an inch wide (or use the wide ribbon macaroni). Make a quart of highly seasoned stew of any kind of wild game, adding tomato sauce, mushrooms, half a cup of ripe olives, two or three chilepepines, or tobasco sauce, and half a cup of raisins. Boil the paste until tender, drain, and lay in strips on a greased baking pan; cover with a thick layer of the salmi, another of the paste and repeat until the dish is full. Sprinkle plentifully with grated cheese and brown in a hot oven.

306. Marrow And Mushrooms - English

Cut the marrow from a shin bone into thick slices. Boil in salted water for a minute or two, then drain. Heat a tablespoon of butter and saute in it five tablespoons of chopped mushrooms for five minutes. Season with salt and paprika and a little lemon juice. Mix with the hot marrow and spread on rounds of hot toast.

307. Meat Balls And Celery Root -Belgian

Pass through a chopper twice a pound of round steak, a small onion, a green pepper, without seed, and half a cup of stale bread. Season with salt and pepper; bind with an egg, roll into balls the size of a plum and dust with flour. Peel three celery roots, cut into cubes and boil. Skim from the water and throw in the meat balls to simmer for ten minutes; then skim out. Season the broth with salt, pepper, nutmeg, and lemon juice; add half a tablespoon of roux (No. 138), and stew for a few minutes; then pour some of it over the beaten yolk of an egg, return to the saucepan with the meat and celery and, when quite hot, serve.

308. Meat Pancake - Swiss

Add a few raisins to a cup of cold meat of any kind, chopped fine. Season with salt, paprika, juice and zest of a lemon, a grating of nutmeg and a pinch of sugar. Bind with a beaten egg and heat. Make rather a thin batter of a pint of milk, three beaten eggs, and flour. Beat hard for five minutes, then drop in large spoonfuls in a well greased hot frying pan. When brown on one side drop some of the mince on the pancake and fold over; remove to a hot platter.

309. Minuten Fleisch - German

Cut a pound and a half of veal, from the leg, into very thin slices, and then into three-inch squares. Season with salt and paprika and soak in enough white wine to barely cover for an hour. Drain, dust with flour and brown in butter. Stir in a tablespoon of flour, some onion juice and a cup of stock, and simmer until tender; then season to taste and serve.

310. Mock Smelt - Chilean

Mix a cup of cold lamb or veal, chopped fine, with two tablespoons of bread crumbs, a teaspoon each of onion juice, Worcestershire sauce and vinegar, a chopped hard boiled egg and a piece of green pepper, chopped, salt and pepper. Place a spoonful in a leaf of Romaine lettuce, fold over, dip in fritter batter (No. 446), and fry in deep fat like fish. Drain on paper.

311. Musaka - Austrian

Peel two large egg-plants, cut in slices lengthwise, sprinkle with salt. Stand aside for an hour, rinse and dry. Dip in flour and saute in butter; then line the bottom and sides of a greased pudding dish with it. Pass a pound of round steak and an onion through a chopper. Fry in butter, then pound. Season with salt, paprika and onion juice. Spread a layer on the egg-plant; then repeat until the dish is full with egg-plant on top. Dot over with bits of butter, sprinkle with crumbs and grated cheese and bake for half an hour. Serve with lemon.