Banquets of the nations

Cut tender fillets into slices, season, and cook them on a gridiron. Glaze and lay them over a pile of mashed potatoes. A small piece of cooked goose liver or pate de foie gras should be laid on each fillet, surmounted by a little heap of chopped truffles. Serve with stock cullis in which some tomato puree has been mixed. Stewed Endive. Clean and pick over two heads of endive, and blanch by first putting them into hot water and then into cold ; chop them finely, put them into a stewpan with enough broth to cover, along with a bouquet game, and stew until the endive is done and the broth all boiled away, leaving it quite dry. Add two ounces of butter, a little nutmeg, salt and pepper to taste; mix them well, and send quite hot to table along with croutons. May be eaten as a separate dish. Cutlets iz Tzipliat e olady. (Chicken and Pancake Croquettes.) Put half a pound of French rolls to soak in a pint of cold water ; mince very fine the same quantity of cold fowl, one or two fat livers, and a little suet. Press the bread in a clean cloth to extract all the water ; put into a stewpan two ounces of butter, a tablespoonful of onions, and one or two truffles chopped fine ; fry for two minutes, then add the bread ; stir with a wooden spoon until rather dry, then add the meats ; season with a teaspoonful of salt, half the same of pepper, a little grated nutmeg, the same of lemon peel, and stir continually until very hot ; then add two eggs, one at a time ; well mix together, and pour on a dish to get cold. Make some pancake batter, and saute two pancakes about one-eighth of an inch thick, cover one with the mixture, and lay the other over, and put by until cold ; when so, cut them into any shape you like ; but if like cutlets, add the small bone of a fowl or pigeon, or the stalk of a sprig of parsley ; egg and breadcrumb them, and fry in oil or lard of a nice yellow colour. Dish like cutlets with any kind of sauce ; garnish with artichokes, or, if plain, with fried parsley. Artischoki. (Artichokes.) Cut off about half an inch from the tops of eight artichokes, trim off a few of the leaves from the bottom and burn them. Wash thoroughly and put them into a saucepan with a good supply of slightly salted water, and boil until quite tender. Take them out, drain, scoop out the fibrous insides, and squeeze thoroughly dry. Fry the tops of the leaves in about twelve tablespoonfuls of oil. Put half a pound of grated bacon into a saucepan with half an ounce each of flour and butter, add two gills of water seasoned with fine herbs, and pour over two teacupfuls of broth ; put the saucepan on the fire, and stir well for about five minutes. Place some of this mixture into each artichoke (previously seasoned with salt and pepper internally), cover the top or opening made to scoop out the inside with a thin slice of bacon of about two inches square, bind them round with string to keep them in position, put into a saucepan with two breakfastcupfuls of broth, set the pan in the oven, and bake for twenty minutes. Arrange the cooked leaves on a dish, remove the string and bacon from the artichokes, place them on the leaves, and serve with chicken and pancake croquettes or as a separate dish. Piglitza Varennaya a Saladom. (Braised Lapwings and Salad.)