Banquets of the nations

Take twenty ladlefuls of stock made from veal, fowls, or any other birds, or better, a mixture of the lot. Reduce this to half ; blanche twelve ounces of large Naples macaroni, and boil it thirty minutes, slowly, in one-half of the stock, with two ounces of fresh butter and a little pepper ; chop the fourth part of a fillet of beef braised or roasted, removing all the fat particles ; grate four ounces of fresh Parmesan cheese. When serving, put a layer of the macaroni at the bottom of the tureen, strew on it a little Parmesan, and cover with some chopped beef ; again add macaroni, Parmesan, and beef, and continue this till you have six layers, the last layer being Parmesan. Pour over it the liquor from the macaroni and a little of the stock, serving the remainder in a silver casserole ; add but little of the stock, as the soup should remain in layers as they are marked. Storione Bracciato. (Stewed Sturgeon.) Skin very carefully about four pounds of sturgeon, throw a handful of salt over it ; an hour after, wash, wipe, tie up, and lay it on the drainer in a kettle ; pour over it an essence made as follows : — Slice two carrots, two onions, one dozen of mushrooms, a root of parsley, one clove of garlic, one bay leaf, a sprig of thyme, basil, two cloves, a pinch of mace, some pepper, a little salt, and half a pint of good oil ; sweat these over a slow fire, stirring all the time with a wooden spoon ; then add a ladleful of good stock and let it simmer for an hour and a half ; squeeze it through a tammy, and pour it over the fish, which season with pepper, salt, grated nutmeg, and the flesh of two lemons sliced (with the pips taken out) laid upon the fish ; add a pint bottle of champagne (cider will do equally well) ; cover the kettle and set it over a quick fire ; when boiling, lay fire on the top and underneath, that the fish may simmer slowly for two hours ; baste freely with its liquor every fifteen minutes ; when ready to serve, pass the liquor through a silk sieve, without suffering the least particle of the oil to go through ; reduce this liquor to a demiglaze, one half of which add to double the quantity of sauce " Sicilian " ; when it boils, work smoothly into it four ounces of cold butter ; pour one half of the sauce over the fish, glaze with its own reduced liquor, and serve the remaining sauce in a boat. Sicilian Sauce. Chop two truffles, four shallots, a dozen mushrooms, and some parsley separately ; put them into a stewpan with a little thyme, a bay leaf, one clove of garlic, and a little cayenne. Moisten with two glasses of sherry, set the whole to simmer gently on a slow fire for ten minutes ; add sufficient white cullis for the quantity of sauce required. Strain and reduce it to its proper consistency, remove it from the fire and stir in the beaten yolk of an egg, then put it into a bain marie to keep hot. Just before using add a spoonful of chopped and blanched parsley, the rind of two oranges (pared very thin, cut into fine shreds, and blanched), some lemon juice, a pinch of pounded sugar. Heat up in the bain marie — not a pot. Pollo Alla Cacciatora. (Stewed Chicken.)