Banquets of the nations

Pluck, pick, singe, draw, and cut in two, three lapwings, and put them in a stewpan with a little melted butter, two small onions, some mushrooms, truffles, and some veal sweetbreads, and toss them over the fire till lightly browned. Pour in two glasses of brandy; place pan on a very brisk fire, so that the brandy will burn ; stir now and then, and when the brandy is burnt out add a little stock, and simmer gently till the birds are done. After straining and clearing the gravy, thicken it with a little partridge cullis and a dash of vinegar ; let it be of good taste ; dish, and pour sauce over. Saladom. (Salad.) Cut up separately into small dice one ounce each of roast beef, cooked ham, cooked ox tongue, cooked chicken, the same of lean leg of cooked mutton, and two truffles. Put them all into a salad-bowl, separating each kind by six boned anchovies ; pour one tablespoonful of Tartar sauce in the centre, covering the sauce with two chopped leaves of lettuce, and serve. It should be mixed together just before serving. Tartar Sauce. Rub the yolk of a cold hard-boiled egg through a hair sieve into a basin ; add the yolks of two raw eggs, with a little salt and pepper ; mix all together with a wooden spoon. Have a pint of good salad oil in a bottle; hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick ; then moisten it with a little tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all the oil, keeping it rather thick ; then add a tablespoonful of finely-chopped gherkins, half ditto of chopped capers, half ditto of chopped eschalots, and the same of chopped parsley, two of French mustard, a little cayenne pepper, sugar, and more salt if required. Ananasny Besdeloushka. (Pine-apple Souffle.) Make a nice clean dough, by kneading four ounces sugar, four ounces butter, and four ounces thoroughly dried and sifted flour. Bring half a pint of milk to just boiling point, remove it from the fire, and stir in the foregoing dough along with a few, drops of pine-apple essence . Whip thoroughly till quite smooth and nearly cold. Stir in the yolks of five eggs and again beat thoroughly. Whip the five whites till very stiff, and stir lightly into the mixture. Have ready a buttered mould, the bottom decorated with dry fruit, and fill it three-quarters full. Put the mould in a dish containing hot water to half its height ; push into a moderate oven and cook for an hour. Take great care not to whip the whites till you are quite ready to put the souffle into the oven. Pour some lili sauce into a dish, and place the souffle in the middle. Vanilla, raspberry, strawberry, lemon, or almond essences may be substituted for the pine-apple. Sauce Lili. Put half a yolk and the whites of two eggs in a bowl, along with a quarter pint of light white wine, half a teaspoonful of cornflour, a tablespoonful of sugar, and a few drops of essence of pine-apple. Put the bowl in a dish containing boiling water,, and whip on the fire continually till it becomes light and frothy. Vanilla, raspberry, strawberry, lemon, or almond essences may be substituted for the pine-apple. 5'27 Slivotchny Tort. (Cream Tart.)