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

the paste between the balls of farce. Roll the rest of the paste and place it over the farce; press edges together and between each ball. Cut with a round cutter or into squares as preferred and cook in boiling water 7 or 8 minutes, drain them and sprinkle with grated Parmesan cheese. Put on a dish and pour a tomato sauce around them. EGG COQUILLES, WITH SPINACH (French) One-half lb. of prepared and seasoned spinach, 1 breakfastcupful of cream, 6 eggs, pepper, and salt. Have 6 very small coquille or marmit pots, or china soufflé cases, butter them, and put 1 tablespoonful of spinach in each. Upon this put about 1 dessert-spoonful of cream. Break 1 egg in each, season with salt and pepper, and bake carefully in a moderately heated oven for 8 minutes. Serve quickly. PIROG OF MUSHROOMS Boil mushrooms until they are tender, chop them and mix them in the pan with butter, pepper and salt. Roll out the paste, put on one side of the dough cold boiled rice, then the mushrooms, hashed meat of boiled veal, chopped hard-boiled eggs, chopped onions, pepper, salt, and nutmeg. When filling is placed on half of the dough lap the other half over it, close the edges with the white of an egg, spread over some beaten egg, and bake in the oven light brown. PASTE FOR RUSSIAN PIROG One cup of milk, 3 eggs, 1-1/2 cups of butter, a little salt mixed with flour to make a soft dough. Knead it thoroughly, first with hands and then half an hour more with a wooden spoon. EGGS ROMANOFF Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly flavoured aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top. Pour in more jelly. When it is cold turn from the mould and serve on a garniture of lettuce. This is good for a cold supper. OEUFS POCHÉS IVANHOE Cook a piece of finnan haddie in milk, then add 2 tablespoons of