Allied Cookery: British, French, Italian, Belgian, Russian

MUSHROOMS (English) Take some sheep's kidneys, skin, halve, and core them, sprinkle each piece with pepper, salt, and sauté them in butter till a good brown; have a large mushroom peeled and cored for each half kidney, fry in the same fat as the kidney; lay the mushrooms in a hot dish, on each put a piece of tomato heated in the oven, then a half kidney, put a little pat of butter on each, and serve with either a pile of mashed potatoes or spinach in centre of dish. Curries INDIAN CURRY Most of the curry powder or paste to be found in this part of the world is a mixture of 1/4 of dried chilli, 1/4 coriander, 1/2 dagatafolum; but the native curry cook uses a much larger variety of spices and likes to grind them himself fresh daily between two stones. The spices commonly used are: Red chilli (roasted) Coriander seed (roasted) " " (fresh) Cinnamon Nutmeg Baked garlic Scraped cocoanut Dagatafolum Caraway seed Yellow pimentos Red pimentos Cardamon seeds Curcuma (saffron root) A FRICASSEE OF CHICKEN (Ceylon style) Cut 2 good-sized chickens in 8 pieces. Season with salt and pepper; put in a saucepan with about 1 quart of cocoanut milk; add to this a little cinnamon, 1/4 teaspoon fresh coriander, 1/4 teaspoon of powdered saffron, a little red pimento, and boil until tender; at the last minute thicken the sauce with 4 yolks of eggs mixed well with 1/2 pint cocoanut cream; keep hot but do not boil, as the richness of the ingredients would make it curdle. As this curry is not hot it is served with a sambo which consists of small dishes on one tray containing such savories as plain scraped cocoanut, pimento paste, and chopped onion with a red pepper sauce. To obtain cocoanut cream, use the same process as that for ordinary cream;--as for the milk: have 3 fresh cocoanuts scraped very fine to which you add 3 pints of water, stir together for a few moments, then strain, let this milk stand for 3 hours to obtain the cream.