National viands à la mode

Take two pounds of sauerkraut (see German recipe), and place it in layers in an earthen pan alternately with any kind of cooked meat, poultry, or game. Cut in pieces, moisten with good gravy, cover the pan, and let it cook in the oven for half an hour. Blinis. (Russian) (Dubois) Take two ounces of German yeast, dilute with a gill of warm milk, and put it into a pound of flour ; make a light soft paste, and let it rise in a warm place for three hours. Take the yolks of four eggs, and dilute with a tablespoonful of lukewarm milk ; then add gradually half a pound of rice flour to the rising paste, and mix in 6o the eggs and milk. When the paste is smooth introduce into it the four whipped whites of the eggs, and two tablespoonfuls of whipped cream ; then stand it to rise for an hour and a half, and take some tartlet moulds, and put in a tablespoonful of the mixture, and place them in a hot oven for five minutes ; then turn them, moisten with a little butter, and let remain in the oven for another five minutes, when remove the moulds and serve quickly with melted butter in a tureen. Russian Cabbage and Meat Soup Three pounds of washed meat (beef), and slightly salted as if for making broth. Three hours before dinner put one cabbage, one carrot, and one turnip, and all ought to be boiled slowly in a covered saucepan. At dinner-time add a tablespoonful of sour cream and the yolk of an egg, mixing all well together. Put in a very little fennel when serving. Cream Flavin a la Russe Line a flawn mould with puff paste trimmings, and place at the bottom of it a layer of kümmel cream ; cover the cream with a round of white paper, and put the mould into the oven. When the pastry is nearly done remove from the oven, take away the paper, and place a layer of cranberry preserve jam which has passed through the sieve ; then cover this with more cream, and sprinkle over some macaroons that have been crushed with the rolling-pin ; then shake some caster sugar over this, and put the mould into the oven for ten minutes more, when it will be ready. RUSSIAN, POLISH, AND SIBERIAN 6i Chicken Cutlets a la Poskari. (Russian) Take a chicken, roast it, let it get cold, then chop it very fine with slices of bread and eggs served up in the shape of a cutlet with brown chaudfroid sauce ; fill the centre with small glazed truffles, and jelly croutons round. Kissel of Currants Take three pounds (six tumblerfuls) of fresh currants crushed and pressed through a sieve, as much water as currant juice, six teaspoonfuls (one tumblerful) of potato flour. Put into a metal basin, and steam in the oven and let it boil. Add loaf sugar to taste and stir constantly, stirring till the kissel thickens ; then pour into china moulds and serve hot or cold with cream or sugar. Koulbac or Coulebraka