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individual bowls for dipping the finished product. Choices could include plain soy sauce or soy sauce mixed with a little sherry, sugar and crashed red pepper, bottled hoisin sauce now found in the Oriental section of most groceries and sweet and sour and hot mustard sauces (recipes follow).
When everyone has finished skewering, add spinach, scallions, noodles and mushrooms to broth, boil a few minutes until noodles are done and spinach is limp, then ladle into bowls.
There are few truly traditional Chinese desserts but this lemon meringue concoction, a rich Mend of tart and sweet developed by the Benedictine Sisters of Peking, goes well with Oriental food and is an appropriate finale to Mongolian Firepot.
Meringue Nests (Tan Ch’ing Pi Wo)
Add a few grains of salt to V4 cup egg whites (whites from 8 large eggs) and beat until stiff; add 3/4 09 sugar by tablespoons, beating well between each addition; lastly add 4 drops lemon extract.
Drop meringue by spoonsfol on a cookie sheet lined with 2 layers of heavy brown paper, shape in the form of nests and bake at 300 degrees until a delicate golden color (12 to 15 minutes); lower heat to 250 degrees and continue baking until dry and light brown in color (80 to 40 minutes). Remove from paper when slightly cooled. If they stick, put them back in the oven a few minutes longer. Leave the heat on but open the oven door. Cool and fill with the following:
Lemon Filling: To 3 egg yolks, slightly beaten, add the grated rind of 1 lemon and Vi cup lemon juice. Stir. Add 2/3 cup sugar. Cook in double boiler until thick. Cool Fold in 2 cups whipped cream.
Fill nests at least 2 hours before serving and place uncovered in refrigerator. Top with additional whipped cream before serving if desired. Makes 10 to 12 nests. (These nests may be made ahead of time and frozen before or after filling.)
Sweet and Sour Sauce
3 tablespoons cornstarch
V4 cup sugar
1/8 cup vinegar
2/3 cup water
Vi cup soy sauce
Combine ingredients in sauce pan and cook over medium heat, stirring constantly, until thickened mid sauce turns shiny.
Hot Mustard
Add enough cold water to dry mustard to make a paste the consistency of thick cream. Stir vigorously until smooth. Cover and let sit at least 1 hour, use sparingly. This is guaranteed-to-dear-the-sinuaes hot mustard.
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