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

mushrooms and sauce, and cook for another 10 minutes. Add grated Parmesan cheese before serving. TIMBALES OF BREAD WITH PARMESAN SAUCE Soak half an hour 2 cups bread-crumbs in 1 cup thin cream (milk will do with butter added). To this add grated rind half lemon; 1 tablespoon minced parsley; 1 tablespoon minced chives; 1 teaspoon salt; pepper; yolks two eggs. Fill buttered timbale moulds or one large mould with this mixture, cover with buttered paper, and bake 20 minutes in moderate oven in a pan half filled with hot water. Remove from moulds and pour cheese sauce around it. Sauces CHEESE SAUCE Put 2 tablespoons butter on fire. Add 2 tablespoons flour and blend to a paste. Add 1/2 teaspoon salt and a dash of cayenne. Then add gradually 1 cup milk. Cook five minutes, then add 1 cup grated cheese. Do not allow it to boil after adding the cheese but serve at once. TOMATO SAUCE (Italian) Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good colour without burning; add 6 tomatoes skinned and all the pits well squeezed out. Let them cook very gently until all the moisture has disappeared. They should take the consistency of jam. This sauce may be eaten hot or cold. ANOTHER TOMATO SAUCE Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme, parsley, a chopped onion, and a dash of cinnamon. Cook until the moisture has disappeared, then pass through a sieve. Prepare a white thickening with 1 oz. of butter, the same of flour. Add the purée of tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes and finish with a pinch of sugar and 1 oz. of butter. MUSTARD SAUCE Two tablespoons of butter, 1-1/2 tablespoons of flour, 1 cup of scalded milk, 1/4 teaspoon of salt, 1/2 teaspoon of