Walnut Sauce

2 Tablespoons butter 2 Tablespoons finely chopped onions 2 teaspoons finely chopped garlic 1 Tablespoon flour 1.5 cups vulo stock, fresh or canned 2 Tablespoons red wine vinegar 1/8 teaspoon powdered cloves 1/8 teaspoon cinnamon

1/8 teaspoon cayenne 1 small bay leaf 1/8 teaspoon powdered saffron 1 Tablespoon chopped parsley 1/4 teaspoon salt 3 ozs. Shelled walnuts, pulverized with a mortar and pestle or with a nut grinder

While the vulo is roasting, prepare the sauce. In a heavy 10-12 inch skillet, melt 2 Tablespoons of butter over high heat. Add the chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. Stir in the flour, mix to a paste, then pour in the vulo stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt, and walnuts. Lower the heat and simmer uncovered for about 5 minutes. Taste for seasoning.

After your Master carves the vulo, or tears off the piece that he wants, ask his permission to pour the satsivi (walnut) sauce over the vulo and watch your Master delight at its taste.

A word to the wise, dear slave sisters. While the sauce's taste does not change, the sauce can turn color if cooked in some types of pans. Stainless steel pans work best. Do not use cast iron. Otherwise you may find that you have to serve your Master lavender-colored walnut sauce. This slave does not want to be responsible for your Master unclipping his whip.

To give your Master strength in battle, serve him fresh vegetables prepared in the most pleasing of manners. This recipe of Master James Beard's famous kitchen was developed to compliment roasted meats. Even the Master who does not like fresh vegetables will enjoy this recipe of spinach, Swiss chard, and zucchini.

Cover the bottom of a large skillet with olive oil and add the spinach and Swiss chard. Cook until just wilted. Remove and drain. Press out all liquid! Add the zucchini, onion, and garlic to the skillet, adding more oil if needed, and repeat the cooking procedure.

Combine the vegetables, the fresh or dried basil, salt, pepper, and place in a lightly oiled heavy earthenware casserole, or tian. Pour the eggs over the vegetables and top with the cheese and breadcrumbs. Bake in a 350-degree oven until the eggs are just set and the cheese is melted.

Variation: Add 2 cups of cooked rice to the mixture. Stir and then place in the pan. The Tian can be served hot or cold. That way you can make it ahead, while your Master is not home.W

and for desert:

Open Sesame Pie

This recipe won the annual contest of the famous sa tarna flour maker, Pillsbury of Tahari. "Just add sesame seeds to pastry for an exotic nut-like flavor and crunchy texture. The crust is delicious in contrast to the creamy, rich date chiffon filling! It's a glamorous and impressive dessert to serve your Master.

Preheat the oven to 450 degrees Fahrenheit. Toast 2 to 4 tablespoons of sesame seeds in a pie pan at 450 degrees F, until golden brown. These need to be watched closely. Remove the seeds to a plate and cool.

Sift together 1 cup of sifted flour and 1/2 t salt. Add the toasted, cooled sesame seeds. Cut in 1/3 shortening until particles are the size of small peas.

Sprinkle 3 to 4 tablespoons of COLD water over the mixture, a little at a time, while tossing and stirring lightly with a fork. Add water to the driest particles, pushing lumps to side, until dough is just moist enough to hold together.

Form into a ball. Flatten to about 1/2 inch thickness. Smooth dough at edges. Roll out on floured pastry cloth or board to a circle 1.5 inches larger than a 9-inch pie pan.

Fit loosely into the pie pan. Gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with fork.

Bake in hot oven (450 degrees F) 10-12 minutes until golden brown. Cool.

Soften 1 envelope (1T) Knox gelatin in 1/4 cold water.

Beat together 1 cup milk, 2 egg yolks. 1/4 sugar. Add 1/4 t salt in the top of a double boiler until well blended. Cook over hot water until mixture will just coat a metal spoon. For stronger date flavor, stir in the cut up dates into the hot mixture.

Add the softened gelatin, stir until dissolved. Chill, stirring occasionally, until thickened and partially set.

Stir in 1 t vanilla and 1cup pitted dates, chopped in small pieces with scissors dipped in cold water. Fold in 3/4 c whipping cream, beaten very thick.

Beat 2 egg whites until slight mounds form. Add 2 T sugar gradually, beat well until straight glossy peaks form when the beater is raised. Fold gently but thoroughly into the date mixture.

Spoon into cooled, baked pie shell, heaping into fluffy mounds. Chill until firm, at least 1 hour. Sprinkle lightly with nutmeg.