Banquets of the nations

Drain the dolmas in the cabbage-leaves, remove string, put them into a soup tureen, pour in the soup, and serve. Kalcan Balighi Tavasi. (Fried Turbot.) Cut eight pieces about four inches long and about one and a-quarter inches broad from a young turbot, freed from skin and bones. Butter a shallow baking tin with straight sides, and place therein a couple of shred shallots, a tablespoonful of roughly chopped parsley, a small bunch of fine herbs, one clove, a pinch of nutmeg, a quarter pinch of garlic, twelve peppercorns, a pinch of sugar, a quarter pinch of paprica pepper, and a very little salt. Place the fillets on top of these, and pour over sufficient white wine to cover the fish. Cover the tin with buttered paper, and push into a moderate oven for ten or fifteen minutes. Remove the fillets, and, when cold, egg and breadcrumb them, fry in boiling oil, serve with sauce vinaigrette. Sauce Vinaigrette. Put a teaspoonful of fine salt, half the quantity of pepper and mustard into a bowl, pour a little oil in and mix thoroughly, add more oil till you have used three tablespoonfuls. Now add gradually three tablespoonfuls of vinegar. Mix with this eight spring onions, minced very fine, a little chopped parsley and tarragon, and a hard-boiled egg finely chopped. This makes an excellent sauce for most kinds of fish and boiled meats, especially calf's head. Midia Dolmase. (Stuffed Mussels.) Put two dozen large mussels, well cleaned, into a stewpan on the fire till they open; drain them, but without separating the two shells ; wash them, and drain again on a sieve. Wash three ounces of rice, and let it drain on a sieve for half an hour. Chop an onion, fry it with oil ; this done, add to it the rice ; fry this for a few moments ; moisten it moderately with a part of the liquor of the mussels, let the liquid boil up till it be entirely ab- sorbed by the rice, which should not be too much cooked, not even split. Take it off the fire, add half a handful of currants, another half handful of chopped pistachios, a little pepper, and a pinch of fennel, also chopped. With this preparation fill the double shells, and place them in a flat stewpan, pressing them close together ; pour in to half their height some good fish broth ; boil for twenty-five minutes on a moderate fire, keeping them covered. Range the mussels on a dish, pour over a little of their own liquor, and serve. Kiymali Beurek. (Beef Pie.) Make a thick paste of half a teaspoonful of salt, half a pound of flour, and a small quantity of water. Divide the paste into three equal parts, two of which roll out thinly. Beat up four eggs and work them in with the third portion of paste, roll it out very thinly, cut it into eight strips, and throw them into a saucepan of boiling water. Spread one of the remaining pieces of paste in a rather shallow pie-dish, and when the above strips are three-parts cooked lay four of them on the paste. Season some finely minced cold beef, mix a small quantity of chopped parsley in it, and brown in boiling butter. Spread the mince in the dish, lay the other four strips of boiled paste over it, and cover with the remaining portion of uncooked paste. Put two ounces of butter in a frying pan, and brown it, then pour it over the paste, and bake in a good oven. Serve hot, with stuffed artichokes.