Banquets of the nations

Take a fowl, clean from all impurities, and wash it inside. Have ready minced meat with pepper and salt (say two pounds), cover the fowl all over with the meat outside, making it stick firm with your hands. Have a pot with boiling dripping (which must be good), and put the fowl into it. Put the pot in a moderately heated oven and cook for three hours, basting occasionally. To be eaten cold. Garnish with farced mushrooms. Serve with salad. Farced Fresh Mushrooms. Thoroughly wash and peel half a pound of mushrooms. Chop the tails very fine, place them in a small saucepan with an ounce of butter, three finely chopped shallots, one ounce chopped raw ham, half a bean of garlic chopped, and gently brown for ten minutes, frequently stirring. Add one tablespoonful of flour, stir well, pour in a gill of cream, three saltspoonfuls salt, one saltspoonful cayenne, and a saltspoonful grated nutmeg ; mix with wooden spoon till it comes to a boil, then add two tablespoonfuls of fresh breadcrumbs, one egg yolk, and mix well while heating for three minutes. When cold fill the mushroom tops with it. Neatly smooth tops carefully, dip in melted butter, then in breadcrumbs, place on a tin, set in oven for eight minutes. Salata. (Salad.) Wash two bunches of watercress, and keep them in ice water until crisp ; then take them out, shake all the water from them, and tear them into pieces. Chop four hard-boiled eggs, and prepare a salad cream, mixing one teaspoonful of sugar with it. Place a layer of the watercress in a dish, put in a few nasturtium flowers or buttercups, sprinkle over half the egg, and pour in half the dressing. Repeat this, put a wreath of flowers round and a few in the centre, and serve. Taaze Fasoulia. (French Beans.) Prepare three breakfastcupfuls of French beans, put them into a saucepan of slightly salted water, and boil them until tender. In the meantime put the yolks of three eggs into a basin, and beat them with two tablespoonfuls of cream. Add two ounces of warm butter, beat well, pour the mixture into a saucepan on the fire, and when it is very hot mix in one or two tablespoonfuls of vinegar, two small pieces of garlic well crushed with a wooden spoon, some parsley and chopped shallot finely minced, a little pepper and salt, together with the beans. After they have been drained, remove the pan to the side of the fire, and steam them gently for six or seven minutes, stirring constantly. When done, turn the preparation out on to a dish, and serve at once. Talli Kadaif. (Puff Paste.) Sift one pound of flour, mixed up with a little salt and sugar into a basin, and mix in four ounces of melted butter or oil, and a small quantity of water, working well into a smooth frying paste or batter. Have ready several cornets made with stiff paper, put 657 2T