Banquets of the nations

1 60 FRANCE (South) it over a slow fire for half an hour. At the end of that time drain off as much of the moisture as possible, dredge it with flour, pour in a quarter-pint of good strong, wellflavoured stock, and same of boiling cream, according to the quantity of sorrel. Let it simmer gently at the edge of the fire for an hour, then season it to taste with salt, and if the sorrel is acid a small quantity of sugar may be added. Beat the yolks of two eggs, pour them over the sorrel, and stir them until thickened. Serve while hot with the ragout, or it may be served as a separate dish. Fillet de Boeuf Pique Braise. (Braised Fillet of Beef.) Take a fillet of beef weighing four or five pounds, lard with fillets of bacon and raw ham, previously seasoned. Trim it neatly and place it in a kitchen basin ; season, pour over half a bottle of white wine, and let it macerate for five or six hours, after which drain, and brown thoroughly on all sides in a frying-pan. Spread the bottom of a stewpan with thin layers of bacon and sliced vegetables ; set the meat thereon, add two blanched calf's feet which have also been browned in a pan along with the meat ; baste the meat with its marinade, and finish moistening to its height with broth ; cover it with layers of bacon, add to it a bunch of aromatics, and a clove of garlic ; start the stock to ebullition, and remove the pan on to a very slow fire, with live embers on its lid, occasionally turning the meat ; when three parts done, pass the stock through a sieve, put 161 L it again into the stewpan, add to this a garnish of carrots, turnips, sprigs of cauliflower, and small onions slightly blanched, and braise when ready to serve ; drain the meat, glaze and dish it up, and surround it with the vegetable and potato balls ; skim the fat off the cooking stock (which then should be half glaze), pass it through a sieve, pour it over the beef, and serve. Bruxelles Endive. (Brussels Endive.) Clean and trim a dozen Brussels endive, put them in a pan with four ounces of butter, the juice of three lemons, a quarter pint of water, a little pepper and salt. Cover the pan and cook till tender. Strain the liquor and add sufficient flour, butter, and milk, to make into a good white sauce, which pour over the vegetables. When you have dished them, serve as a separate dish. Grives, Salad de Laitues. (Thrushes in Casserolle.) Clean and truss eight thrushes. Put them in a casserole along with six juniper berries cut in small pieces, a good bit of butter broken into pieces, pepper and salt. Cover closely and cook in the oven for twenty minutes. Dish the birds, put half a cupful of stock cullis into the casserole, heat up and pour over the birds. Serve with a salad. Salad. Cut up some well-washed endive, lettuce, dandelion leaves, or other salad herbs, and mix with tehm small FRANCE (South) quantities of chopped shallot, chervil, a.nd tarragon. Mix together one teaspoonful of salt, half a teaspoonful of pepper, four tablespoonfuls of salad oil, and two tablespoonfuls of vinegar. Put the salad herbs and dressing into a salad bowl, and mix well. Glace Savoie. (Fruit Bowl Ice.)