In foreign kitchens

Pigeons or Birds in a Form. — For this the pigeons are first stewed in rich bouillon to which a little red wine is added, and when they are tender a thick, smooth sauce is made, of two orders. The first demands a pint of the broth, — and not more than this should remain, — a spoonful of butter, a cup of strained tomato, and a large spoonful of flour, with a pinch of red pepper. Blend the flour with a little cold water, and pour into the boiling sauce. Butter or oil a round tin with straight sides ; sprinkle finely rolled zwieback over it, and line it with a sheet of thin pastry. Lay in the pigeons or birds close together, with a handful of button-mushrooms and a little chopped parsley. Pour the sauce over them, cover with a sheet of paste, wetting the edges to make them adhere closely, and bake till brown. Then turn out on a round platter, and serve very hot. For the second form of sauce, add to the pint of gravy a cup of thick sour cream and two beaten eggs, putting in the spoonful of flour first, and stirring in the eggs at the last. This flavor of sour cream is a very popular one, but the American will prefer the first form, which is an excellent one. Chicken can be treated in the same way, but it is better for pigeons and game. Cauliflower in a Form. — For this a rich sauce is made with a cup of strong, highly seasoned bouillon, a cup of sour cream beaten smooth, a spoonful of flour lightly browned in one of butter, and a beaten egg. Mace is often added. Line a mould precisely as for the pigeons. Cut the cauliflower in bits and lay in it, pouring the sauce upon it, and baking and serving in the same manner. Often, however, no paste is used, and the mixture is simply covered with bread or zwieback crumbs, and browned quickly in a hot o.ven. A Pasty of Grouse. — This is a Swabian dish, but adopted everywhere because of its excellence. The grouse are cut in pieces, and browned lightly in butter. They are then stewed half an hour in strong bouillon, to three pints of which is added a pint of red wine, six button onions, two bay-leaves, a shaving of lemon and a blade of mace, and a cup of cut-up truffles or mushrooms. In the mean time chop fine one pound of raw veal and half a pound of ham, and make a farcie with this; a cup of bread-crumbs, half a teacupful of melted butter, a pinch of red pepper, and two raw eggs. Line a pastyform with good paste quarter of an inch thick. Put in a layer of the farcie y and then the grouse, alternating till the mould GERMANY. ^ I is full, and pouring a little sauce on each layer. Cover with a thick puff paste, and bake in a slow oven. Good, cold or hot, but generally served hot as an entree. If it seems at all too dry, more wine can be added, or a cup of hot bouillon be poured through the opening in the lid. For this purpose a round hole is always made in the lid, and covered with some ornament or flower in pastry, which is easily removed. German Curry of Veal — Three pounds of lean veal cut in small pieces, and fried in butter after having been rolled in flour. Fry afterward three large onions cut small. Then put all in a saucepan or earthen souppot ; add a teaspoonful of salt, cover with a quart of fresh milk, and stew very slowly for two hours. Half an hour before it is done, add two teaspoonfuls of curry powder, and at the last thicken with a large spoonful of flour, making the liquid, which should be reduced to less than a quart, a smooth, thick sauce. The rice for this curry is boiled twenty minutes, the water being then poured off, and the rice allowed to steam ten minutes. A cupful of the sauce is then mixed with it, and it is placed high about the edge of a platter, the veal being poured in the centre. This is the most delicate form of curry, and one hardly to be improved.