Banquets of the nations

Fillet two nice soles, dry them, and dust with a little pepper and pounded fine herbs. Spread on them a thin layer of red herring roes which have been mixed with a little raw forcemeat. Roll the fillets up and tie with a piece of thread ; place them in a buttered shallow tin, and pour in a little white wine, and cook in the oven till the moisture is nearly evaporated. Remove them from the oven and stand till cold in their own liquor. When cold, remove the thread and cut them in slanting slices, and dust with some seasonings. Place them round a salad of vegetables, masking them with a little crayfish cullis. Serve with vegetable salad. Salad of Vegetables. Boil in separate waters potatoes, beetroot, and carrots. Cut up into small pieces along with some celery, pickled gherkins, salted cucumbers, also cut small ; add also a few capers. Make a dressing of oil, vinegar, pepper, and salt, and mix, and stand for a couple of hours before serving. Filets de Pigeons. (Fillets of Pigeons.) Take out the fillets of three pigeons, remove away the sinewy skin, and the minion-fillets, pare, beat them lightly with the blade of a knife, and put them on the larger fillets, which season with nutmeg, coriander and caraway ; place one beside the other, in a flat stewpan, with clarified butter, and cover them with buttered paper. With the trimmings of the fillets, the meat of the legs, and an equal volume of poultry flesh, prepare some " quenelle " forcemeat ; when ready, take up six tablespoonfuls of it, put them on a floured table, and roll each spoonful into the shape of a pear, flatten them with the blade of a knife, to give them the form of a fillet of pigeon, place them evenly in a small buttered sauce-pan, and poach them in boiling water ; drain and let them cool ; dip them in the batter, mixed up with cooked fine herbs and aromatic spices, then roll them in bread-crumbs, and smooth them with the blade of a knife. When ready to serve, put the fillets of forcemeat into a flat stewpan with clarified butter, and colour them on both sides ; fry at the same time the fillets of pigeons on both sides ; as soon as set drain the butter off, pour over them three tablespoonfuls of glaze, mixed up with a little Madeira ; let it boil, and draw the stewpan off the fire ; then dish the fillets up in a circular order, alternated with the fillets of forcemeat ; fill the centre with a puree of chestnuts, and pour on the bottom of the dish, and over the puree a little good Flemish sauce. Flemish Sauce. Knead two ounces of fresh butter with an equal quantity of flour, to which add an onion, some sprigs of parsley, a little shred carrot, and a sprig of thyme, a blade of mace, and a little mignonette pepper ; moisten with half a pint of cream and the same proportion of good consomme. Stir the sauce on the fire till it boils, and, after having kept it boiling for twenty minutes, pass it through the tammy into a bainmarie, containing the red part of a carrot, some parsley stalks and roots, and some horseradish, the whole of which should be previously cut in small diamonds and blanched ; finish by mixing in a small spoonful of tarragon vinegar and three or four green Indian gherkins cut into shreds ; make the sauce hot and serve.