Ingredients:

1 lb. chicken livers
onion, small, chopped
parsley, chopped,to taste
egg
salt & Pepper, to taste
8 pieces large mushrooms
butter

Procedure:

Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 deg. for 30 min to 1 hr depending on size of shrooms. Serve hot.

Ingredients:

1.2 kg. (3 lb) lean stewing veal, cubed
salt and pepper to taste
6 tbsp. butter
1/4 cup vegetable oil
2 medium onions, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine
1/2 cup veal or chicken stock
1 bouquet garni
225 grams (8 oz.) canned peeled tomatoes
65 grams (2 1/2 oz.) tomato puree (paste)
1 tsp. paprika
12 pickling or pearl onions
3 cups button mushrooms, sliced
1 tbsp. beurre manie

Procedure:

Rub the veal cubes with salt and pepper. Melt 4 tablespoons of the butter with the oil in a large flameproof casserole. Add the onions and garlic and fry until they are soft. Stir in the veal and fry until the cubes are evenly browned. Pour over the wine and stock and stir in the bouquet garni, tomatoes and can juice, the tomato puree (paste) and paprika. Bring to the boil, reduce the heat to low and simmer the mixture for 1 1/2 hours. Add the onions and simmer for a further 30 minutes or until the meat is cooked through. Meanwhile, melt the remaining butter in a frying-pan. Add the mushrooms and cook for 3 minutes, stirring frequently. Transfer the mushrooms to a warmed serving dish. When the veal is cooked, transfer the cubes and onions to the serving dish. Keep warm while you finish the sauce. Remove the casserole from the heat and strain the contents into a saucepan, pressing down on the vegetables and flavorings with the back of a wooden spoon. Skim any scum from the surface of the cooking liquid and bring to the boil. Boil for about 10 minutes, or until the liquid has reduced by about a third. Stir in the beurre manie, a little at a time, and cook the sauce for 2 to 3 minutes, stirring constantly, or until it has thickened and is smooth. Pour the sauce over the meat and vegetables and serve at once. Makes 6 servings.

Ingredients:

225 grams fresh spinach leaves
8 skinless chicken thighs pieces
1 onion finely chopped
2 garlic cloves (finely chopped)
1 tbsp. finely grated ginger
1 green chili
4 tbsp. water
4-6 cardamom seeds
1/2 tsp. grated cinnamon stick
2 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. chili powder
1 tsp. turmeric
1 tsp. paprika powder
8 black peppercorns
1/2 cup chicken stock or water
1 tbsp. curry paste
1-2 bay leaves
4 tbsp. yogurt plus extra to garnish
1 cup canned tomatoes, drained
salt to taste
4 tbsp. oil

Procedure:

Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted. Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth. Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes. Add the onion and cook for 7 minutes or until gold. Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste. Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes. Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes. Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through. Serve immediately garnished with extra yogurt. Makes 4 servings.