National viands à la mode

towards the centre till it forms a pliable paste. Work the paste by pulling with the hands or lengthwise, as for spun sugar ; this must be done by two persons, and so quickly that the stuff has not time to get cold. Then mix in the warm almond and two handfuls of blanched pistachios ; place it in a wooden box lined throughout with strips of wafering. Smooth the surface of the nougat on the top, and it should be cut into pieces about two inches thick. Cover this also with wafer, then put on the lid, weigh it down with a weight that will press the nougat close. After ten minutes take out the nougat and cut it in oblong squares. Sou-Fassu a la Mode de Grasse. (Provence) Prepare a pot-au-feu with half a leg of mutton of about five pounds, oil it, and add half a pound of bacon, two large carrots, two large turnips, and one onion stuck with cloves, and continue boiling for six hours in plenty of water or stock over a moderate fire ; after which, remove it from the fire. Have ready a large white cabbage, blanch it, and cook it in some of the boiling stock ; drain it, and set it on a clean cloth ; then remove all the leaves one by one without detaching them altogether, until the heart of the cabbage is reached ; then cut the heart out, leaving the rest of the vegetable intact. Cut the vegetables into dice, and fry a few slices of pork and then cut them into dice ; then chop up the mutton, add half a pound of bacon or ham, which mix into the heart of the cabbage, adding a pinch of chopped parsley, a piece of garlic, and a handful of chopped spinach. Season plentifully with salt, mustard, nutmeg, and pepper ; stir FRENCH in two whole eggs ; put this mixture in the centre of the cabbage ; fold the leaves over one by one, so as to well cover the stuffing ; put the cabbage into a string net. Put it into the pan and let it stew for four or five hours ; strain before serving and put it on a dish, and send the meat and vegetables up separately. Salmi of Grives a la Provence Thrushes Provence Fashion Roast a dozen thrushes without drawing them, and place slices of toast under them whilst cooking ; when they are cooked cut off the legs and heads, and divide them in two and keep warm. Put their bones and trimmings into a stewpan, put some good gravy to them and some vin ordinaire; let it cook but not boil ; then pass through the sieve and pour over the divided thrushes. Pound the livers ; add a little of the sauce and strain through a sieve ; dish the birds on the slices of toast, and cover with the liver sauce. Srasis Polonais a la Paysanne (Bourgeoise) Chop fine one pound of lean raw beef fillet ; mix it with six ounces of finely chopped suet, salt, and pepper. Divide into two parts, and make two thin strips of three inches wide ; on these strips spread a layer of cooked fine herbs, chopped onions, and mushrooms, thickened with breadcrumbs and chopped parsley ; then roll these strips into a ball, and place them in a buttered stewpan with plenty of gravy and stock for half an hour with fire on the cover as well as under the saucepan ; then strew round the meat little potato balls, scooped out with a vegetable cutter, add a little more, and place on the fire till the potatoes are done. Tourte a la Provencale. (South of France)