In foreign kitchens

Jellied Hare. — This is a delicious dish of the same general order, and a great favorite in winter, since, once prepared, it will keep a fortnight or more perfectly well, and thus two or three moulds can be made at once. Cut up young and tender hares, using only the hind quarters, and reserving the rest for broth or fricassee. Lay the pieces in an earthen soup-kettle, and cover with three pints of water to which a teacupful of wine vinegar has been added, with a tablespoonful of salt, two teaspoonfuls of peppercorns, four white onions sliced and fried brown in butter, and half a lemon cut thin. Boil all for one hour: Then take out the meat, strain the broth through a gauze sieve, and add enough good beef broth to make two quarts. Soak a packet of gelatine in a cup of warm water, add to this and boil up once, setting aside to cool. While the hare is cooling, a farcie of calf's liver is to be made as follows : — Boil a calf's liver half an hour; chop it fine and rub it through a sieve. Add to it half a pound of finely chopped boiled ham, two hard-boiled eggs cut fine, a cupful of bread-crumbs or rolled zwieback, two tablespoonfuls of melted butter, and half a teaspoonful of pepper, with one of salt. Blend all thoroughly, put it in an oiled tin, and bake till brown in a steady oven. When cold, cut it and the meat of the hare into strips. Oil a large round jelly-mould; pour in the liquid jelly about half an inch thick, and let it become quite firm. Lay on a layer of hare's flesh, and then of the farcie, and barely cover with the jelly, which must set before another layer is added. Fill the mould in this way, ending with jelly. For an evening entertainment garnish the jelly, when turned from the mould, with threecornered thin slices of red beet, interspersed GERMANY. 6/ with parsley leaves and small cubes of the remaining jelly. It is served with or without sauce, but usually with a plain mayonnaise, or the sauce a la Diable. A rather troublesome dish, but one dear to epicures. White Mayonnaise. — This sauce is merely the ordinary mayonnaise, in which care has been taken to use white-wine vinegar, the palest mustard, and white pepper. Blend as usual and just before using add to a cupful of the sauce the whites of three eggs beaten to a stiff foam. It is served with jellied fish salad, and is one of the most delicious of German sauces. Scalloped Veal, with Herring. — Extraordinary as this combination sounds, the result is a most excellent little entr^e^ served in the genuine scallop-shells to be found in German shops. For six persons take one pound of cold roast veal, one smoked herring soaked half an hour in warm water, a slice of cold boiled ham, the yolks of three hard-boiled eggs, and mince all finely together. Add then a teacupful of rolled zwieback or fine bread-crumbs, half a teaspoonful of salt and a pinch of red pepper, an onion minced fine and fried golden-brown in a spoonful of butter, and a teaspoonful of tarragan vinegar. Blend all together; oil the scallop-shells, and bake twenty minutes in a hot oven. The same mixture, cooked for five minutes in a cupful of strong broth, makes a very good filling for small patties, and it can also be baked as a large scallop, by buttering a quart dish, and putting a layer of the mixture and then one of crumbs, ending with crumbs dotted with bits of butter. This is less savory than the first, and less distinctly German.