For the gravy: Make a little broth with veal bone, a small piece of
beef, a pig's foot, neck, feet and gizzard of chicken. In a separate
kettle cook in hot oil one sliced onion, one clove of garlic, a little
parsley, one bell pepper, one tomato, a small piece of celery, and a
carrot. Cook until soft and then add this to the broth with a few dried
mushrooms. Cook slowly for thirty minutes and then strain.
For the mush: Boil corn meal until it is thoroughly done and then cool
it until it can be cut in slices for frying. Mix butter and olive oil
and heat in a frying pan and into this put the slices of corn meal,
frying to a light brown. Place the fried corn meal in a platter in
layers, sprinkling each with grated Parmesan cheese, salt, and pepper.
Take parsley and one clove of garlic chopped fine and a can of French
mushrooms cut in quarters, and fry in butter, then add enough gravy to
pour over the fried corn meal. Place this in an oven for a few minutes
then serve.