National viands à la mode

Dissolve a dessertspoonful of caster sugar, a pinch of salt in a wineglassful of Sauterne, and beat half a dozen eggs, and mix into a little lard threequarters of a pound of flour. Pour in the sugared wine, stir all together, and well knead for about three-quarters of an hour, till bubbles appear all over ; then cover the pan with a cloth and put to rise in a warm place, after which the paste must be rolled out as thinly as possible ; then cut into strips, which are rolled round the finger, when they must be thrown into boiling butter. Throw these little rolls one at a time into it, and SWISS with a clean stick move the paste about, and then turn it, and so on till finished. They should look something like small snakes when finished, and have a light yellow appearance, and must be sprinkled with sugar. Montagnarde Take half a dozen eggs and whisk them for a few minutes ; add six ounces of butter in small pieces ; set it on a slow fire with three-quarters of a pint of light claret. The mixture must be stirred till it begins to thicken ; then mix with it half a pound of Swiss cheese grated ; stir briskly, and put on the fire again till the cheese is dissolved ; then stir till quite smooth ; add a little pepper and stir again ; then add a tablespoonful of kirschwasser and serve. Omelet a la Canton de Vaud Break six eggs into a basin with a pinch of salt, two tablespoonfuls of caster sugar and one of kirschwasser, and beat together for half a minute ; melt three ounces of butter in a stewpan, pour the eggs into it, and stir briskly till it thickens. As soon as the omelet is set take it up from the pan and roll it twice, and sprinkle over it some caster sugar ; heat a glass of kirschwasser and thicken it with some nicely-flavoured preserve, and pour it round the dish. Rice a la Berne Blanch half a pound of rice, drain and put it into a stewpan ; moisten it with warm milk, and 8o let it cool on a moderate fire, and when tender and dry add sugar enough to sweeten it ; then cover it over and let it remain till nearly cold ; then mix in a small glass of kirschwasser or maraschino. Have ready a dome-shaped mould which has been well cooled on ice, and put the rice into it in layers alternately with some preserved fruits cut small which have soaked in kirschwasser or maraschino for an hour. When the mould is full cover it first with a round of paper reaching beyond the rims, then with its own lid ; butter liberally where the cover joins and put it on ice for an hour, and then turn out in the usual way and serve whipped cream round it. Salmon a la Geneve Boil slices of salmon in salt and water till the bones will draw out easily. Salt and dip them in oil, then cover them with breadcrumbs and place them on a gridiron which has been oiled and warmed. When cooked place on a dish and sprinkle all over with shallots chopped, and put into a stewpan with some vinegar, and boil till vinegar is reduced one half ; when nearly cold add three or four yolks of eggs off the fire and three or four tablespoonfuls of oil ; add lemon juice and chopped parsley and tarragon, and serve shallot sauce over, made with shallots. Vacherin a la Creme Take half a pound of sweet almonds and half a pound of white sugar. Blanch, peel, and pound the S1V/SS Si