Brown the sausages and giblets in drippings. Add a cup of boiling water and simmer until cooked. Skim them from their broth and put the bread crumbs to soak in it. Skin the sausages and chop or grind them together with the giblets, chestnuts and the mushrooms which have been washed and soaked in warm water. Mix thoroughly with the bread crumbs. Add more bread crumbs or hot water if it is not the right consistency. Double the quantity for a turkey. This dressing is very nice sliced cold.
2 cups milk 3 eggs 1-1/2 squares unsweetened chocolate 1/4 cup sugar 3 oz. ground macaroons
Make a custard of the eggs, milk, sugar and chocolate. Cook it in a double boiler until it thickens. Take from the fire and add the finely ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mould and chill thoroughly on the ice.
1 wineglass Marsala or Madeira wine (1/4 cup) 1 tablespoon sugar 2 eggs
Beat the eggs, beat in the sugar, add the wine. Cook over a slow fire, beating constantly until the mixture begins to thicken. Take from the fire and continue to beat a moment so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety.
It is best to cook Zabaione in a double boiler or in a dish set into a larger one of boiling water, to prevent its curdling.
Orange or other fruit juice may be substituted for the wine, but Marsala is the original and authentic ingredient. Made with fruit juice it becomes an acceptable pudding sauce.
1 lb French or Italian chestnuts Milk, sugar, whipped cream, cinnamon
Boil the chestnuts for two hours and then peel off the shells and inner skins. Put them over the fire with a little milk, and mash them to a paste, adding more milk if necessary, to make them of about the consistency of mashed potatoes. Flavor with sugar and cinnamon. Pass them through a sieve or potato ricer to form a mound on the plate on which the Mont Blanc is to be served. Decorate with a generous quantity of whipped cream just before serving. Vanilla or a little wine may be used for flavoring instead of cinnamon.