Banquets of the nations

Dress and cut in eight pieces a plump chicken. Fry a sliced onion, a sliced carrot, and a piece of ham in a little oil. When browned, take out the vegetables and fry the pieces of chicken for five minutes. Pour in two cupfuls of stock, add two dozen fresh mushrooms and half a breakfastcupful of pickles (rather more than less), also pepper, salt, a bay leaf, and some fine herbs. Stew very slowly for an hour. Strain the gravy and add it to a large cupful of Palermo sauce ; heat up, and serve surrounded with "nouille" paste cooked in stock. Palermo Sauce. Chop six medium-sized mushrooms, six small green onions, three green truffles, and a handful of parsley (the latter very fine) . Put them in a pan, with one clove of garlic, a glass of champagne or Rhine wine, a slice of lemon, the juice of half a lemon, two spoonfuls of good oil, and a pint of Italian cullis. Let all stew together for ten minutes. Lift out the garlic and the slice of lemon, and serve. If you have no cullis you may thicken the sauce by putting in a small piece of butter rolled in flour. Nouille Paste. Sift six ounces of fine flour into a basin, make a fountain, add within it a pinch of salt, seven or eight eggs, and mix the whole into a stiff paste ; then work it by passing it in small pieces between the pressure of the hands and the dresser to mingle the soft and hard pieces together, forming it into one equally smooth and hard body ; perform this operation once in summer and twice in winter ; the paste should be firm, and yet soft enough to mould easily ; cut and mould it in four equal parts, which roll as thin as possible ; cut into strips two inches wide, flour them lightly, lay four of these strips one on the other, and cut them across as thin as possible ; when thus cut, move the pieces gently with the ends of the fingers, to separate them, thus forming a kind of vermicelli, which strew on large stewpan covers, that they may not adhere together by their own weight, which will happen if laid more than an inch in depth ; follow the same process with the rest of the sheets, and when thus arranged, if intended for entrees, turn them into boiling stock ; if for sweets, into boiling cream or milk. Lingua d'Agnello. (Sheeps' Tongues.) Braise ten or twelve pickled sheeps' tongues in wellflavoured stock in which you have put a glass of red wine. After three-quarters of an hour's gentle simmering they will be cooked. Put them flat on a dish, and put . another dish on top with a weight so as to press them. When the tongues are cold cover them with " Supreme " sauce, and when quite cold dip each tongue in some beaten egg and roll in bread crumbs ; flatten them with a knife, and lay to the one side till about twenty minutes before dinner-time. (Before putting on the "Supreme" sauce you will have first trimmed the tongues neatly.) Fry in boiling fat to a light brown. Put some macaroni dressed with cheese and a little Bechamel sauce in the middle of a dish, and place the tongues in a circle round the macaroni. Pour some red wine sauce under, and the rest in a sauceboat. Red Wine Sauce.