National viands à la mode

Make a vol-au-vent case of very short paste ; bake it and keep it in a warm place. Take some calf's brains boiled, divided into equal pieces, some slices of sweetbreads, and some slices cut from a tongue. Chop some mushrooms and olives ; put all these in a shallow stewpan with butter to moisten and a little white sauce. Be careful these do not boil ; when cooked arrange them on the tourte ; cover it up and serve with rich gravy. Bratenfiille Prepare a goose for roasting ; peel and cut up apples into pieces the size of nuts, add three ounces of currants well cleaned and plumped in boiling water ; also a small bunch of mugwort ; put a piece of butter in with the apples. Fill the goose and close it with a skewer or sewing, and roast, with buttered paper over it, for three hours, well basting it. Send good gravy in a sauceboat with it. Broccoli and Eggs. (Bavarian) Boil and dish up some broccoli, then dust liberally with the yolks of hard-boiled eggs rubbed through a sieve. Stick little bits of butter among the broccoli and serve. Danish Cream Take the yolks of ten eggs, half a pound of sugar, the grated rinds of two lemons and the juice of three ; stir this over the fire till quite thick ; have ready two ounces of gelatine dissolved in half a pint of white wine, add this to the yolks, and when quite cool the whites of the eggs beaten to a stiff froth ; pour into a dish which has been dipped in cold water ; set it on ice, and when ready to use dip the dish for a moment in hot water and turn it out on another dish. Englander (Mrs. Eichenlaub) Blanch and peel half a pound of almonds ; cut lengthwise in thin pieces. Beat the whites of seven eggs to a stiff froth ; add half a pound of castor sugar and the almonds, with the juice of half a lemon. Put all into a saucepan, set over the fire, and stir till thick ; form into croquettes, set them on a tin lined with buttered paper, and bake in a very cool oven to a light brown. It takes from four to five hours to dry them. Fowl Fricassee with Chestnuts Put two good cleaned and trussed fowls into a stewpan with some vegetables and spices cover them plentifully with good stock, and let them boil gently till cooked. Then take them from the pan, divide each into eight portions, and put into a stewpan, adding some mushrooms and morels, about a handful of each, also the livers, and let stand by the side of the fire. Have ready a chestnut sauce made by roasting some chestnuts, take off the skins and pound them in a mortar, then put into some good white sauce into which a little sauterne has been poured. Fromage des CEufs Euerkase, Euerzieger Whisk up eight eggs with a pint and a half of cold milk, a few drops of lemon juice, one ounce of sugar, a very little salt, and pass two or three times through a hair sieve ; then stir over a slow fire till they begin to curdle, when they must be taken off the fire at once ; keep stirring for one minute, then pour into mould and let it get cold. Make a cream sauce with one pint of cream in which three ounces of sugar, a small stick of cinnamon, and the peel of a lemon has been boiled mixed with the yolks of four eggs.