Banquets of the nations

Spread on a floured napkin a flat of coulebiaca paste, more long than wide, mask the centre of this flat with a layer of prepared forcemeat, on which place a layer of cold boiled rice. On this rice put the fillets of fish in layers, intermixing each layer with fine herbs cooked, and thicken with a little cold sauce. Mask the fish with the remainder of the forcemeat, then raise the paste over the preparation, solder it carefully, and turn the pie out on to a baking sheet. Let the paste rise in a warm temperature. Brush over with melted butter, then sprinkle over a handful of breadcrumbs, and bake in a moderate oven for one hour. Send up separately a boatful of brown sauce reduced with white wine. Brown Sauce. Rub two ounces of butter over the bottom of a stewpan ; peel two or three large onions, cut them in thick slices, lay them on the bottom, cut into small pieces about two pounds of knuckle of veal (half veal and beef can be used ; or if no veal all beef), all meat, or three pounds if with bone, a quarter of a pound of lean bacon cut small, two cloves, a few peppercorns, a tablespoonful of salt, two bay leaves, a gill of water ; set it on a brisk fire, let it remain ten minutes, then stir it well round, subdue the fire, let it remain a few minutes longer, and stir now and then till it has a nice brown colour ; fill your pan with three quarts of water ; when boiling, set it on the corner of the stove, with the lid three parts on the saucepan ; when boiling, skim off the fat ; after one hour or one hour and a half simmering, pass it through a sieve into a basin. Kopt chonnoye Kabannoe Myasso. (Roast Wild Boar.) Choose the saddle or haunch of a young wild boar, remove the swarth, put the meat in a kitchen basin, moisten nearly to height with cooked pickle consisting of oil, red wine, vinegar, chopped onions, bay leaves, pepper and salt, and steep for two days. Drain the meat, sponge well, place it in a stewpan with hog's lard, fry on a moderate fire to a nice colour, then sprinkle over two tablespoonfuls of powdered sugar ; two minutes after, moisten with the pickle passed through a sieve ; let the liquid boil on a moderate fire till the meat is three parts cooked ; drain, and place it in another stewpan and keep it warm. Remove the fat from the stock and strain it through a sieve. Crumble two spice cakes, moisten them with a little tepid water, crush them with a spoon, dilute this paste with a part of the stock, pour all together into a stewpan, and bring to the boil, stirring all the time ; it should then be as thick as a medium cream. Boil this on side of fire for ten minutes, pour it through a strainer into a stewpan containing the wild boar, add to it a handful of pistachios ; finish cooking the meat in this sauce on a very moderate fire, repeatedly basting with sauce. Ten minutes before serving, mix in the sauce a handful of currants, same of sultana raisins well cleaned in tepid water. Keep up a moderate ebullition till the moment of serving ; then dish the piece of wild boar, surrounding it with sauce and garnishes including roasted potatoes. Vireska e Sadovy Tzikory. (Fillet of Beef and Endive.)