Banquets of the nations

Drain of their syrup four pounds of fruits nearly finished preserving, such as apricots, plums, small pears, green almonds, melons, and greengages ; put them all together in a kitchen basin rather higher than broad, or else in a jug. Boil a pint of syrup ; mix in this syrup half a gill of vinegar ; let it boil, and half cool. Put into a basin nearly two gills of water and a tablespoonful of made mustard ; gradually add to it the syrup, without ceasing to stir it with a spoon. Pour this preparation on the fruits, and thus let them macerate for twenty-four hours previous to serving them with the turkey. Filetto di Anitraccio. (Fillet of Wild Duck). Draw and prepare the birds for roasting ; wrap them round with slices of vegetables and bacon, then with paper, and roast them. When cooked, cut off the fillets, and keep them hot. Serve with puree of chestnuts and port wine sauce. Teal and widgeon may be cooked the same way. Port Wine Sauce. Put any handy game bones in a saucepan, with a chopped shallot, half a teacupful of port wine, and a little glaze, and set it over the fire for two or three minutes ; then pour in one pint of brown sauce and a little more than half a pint of broth, and boil for a few minutes. Strain through a fine sieve into another saucepan ; boil it quickly till it sticks to the back of the spoon, and then season it with cayenne, salt, and lemon juice. It should be kept well skimmed. Put the fillets on to a hot dish, pour the sauce over, and serve. Puree di Castagne a la Giardiniera. (Puree of Chestnuts a la Jardiniere). Place in a saucepan one pint of puree of chestnuts, moisten it with one pint of broth and a wineglassful of 4°3 Madeira wine, and boil for thirty minutes ; then put in a quarter of a carrot, the same of turnip cut with a thin tube (tin), one tablespoonful of asparagus tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, or till the sauce is quite thick, and serve, after seasoning, with half a tablespoonful of salt and pepper. Insalata. (Salad). Pare well a good-sized carrot and a good-sized turnip ; cut them with a vegetable scoop, and cook separately in salted water, the carrot fifteen minutes and the turnip ten. Drain and cool, then place them in a salad-bowl in a pile. Cut two good-sized truffles and six mushrooms into julienne-shaped pieces, also the breast of a cooked medium-sized chicken cut lengthwise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate ; form a small cavity in the centre of the dome, pour into it a dressing made of one teaspoonful of anchovy sauce and one tablespoonful each of vinegar and sweet oil ; season with one pinch of salt and a half-pinch of pepper. Cover the cavity with a piece of cooked cauliflower or Brussels sprouts, or, in default of both, cooked asparagus tops ; mix well, and serve. Gnocchi. (Sweet Quenelles) . Put a glassful of flour into a stewpan ; add three whole eggs, two yolks of eggs, a little salt, and a tablespoonful