Serve the stew with polenta and a green salad.
Pomodori alla Veneziana (Venetian Tomatoes)
Peel 12 firm tomatoes of uniform size, cut a slice from the stem end of each, and remove the seeds.
In a saucepan brown 1 small onion, chopped, in 2 tablespoons olive oil and 1 teaspoon butter. Add 1 clove garlic, mashed, 1 tespoon parsley, 2 mushrooms, 4 anchovies, chopped, and salt and pepper. Simmer the sauce for 5 minutes and add 12 oysters and 3 teaspoons concentrated stock. Bring the sauce to a boil. Arrange the prepared tomatoes in a buttered baking dish and stuff them with the mixture. topping each with an oyster. Sprinkle with a few drops of lemon juice and some bread crumbs. Brown the topping in the oven and serve at once.
Mora in Camicia (Moor in a Shirt)
Cream well together 4 teaspoons butter and 4 teaspoons granulated sugar. Add 1/8 pound semisweet chocolate that has been melted slowly with a few drops of water. Stir in 3 egg yolks. Fold in the egg whiles, beaten stiff. A teaspoons ground almonds, and 6 teaspoons fine bread crumbs. Fill 6 custard cups with the mixture, place the cups in a pan of hot water, and bake about 40 minutes in a medium oven. Chill well.
To serve, unmold the dessert and top each serving with a spoonful of whipped cream.
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