With a saucepan over the sea

Clean, bone, and stuff a turkey with a forcemeat of equal parts bread, veal, ham, and tongue, adding herbs, onion, yolks of eggs. Tie the fowl in a cloth and cook it for four hours in sufficient stock to cover it. Let it cool, put in a mould with melted aspic jelly, decorating it with sliced truffles, hard-boiled eggs, sliced, and capers. When cold and firm, turn out and serve in slices. STEWED CHICKEN. (Germany.) Clean and cut up a fowl, cook it gently in ij^ pints of white broth until tender. Take out the With a Saucepan over the Sea chicken, skim and strain and reduce the sauce by rapid boiling, add i ounce of chopped almonds, pounded, in ^ pint of milk, seasoned with salt, pepper, and nutmeg, pour over the chicken. Serve with a border of boiled rice. CREAM OF CHICKEN WITH POACHED EGGS. (An old convent recipe and used still in provincial Prance as a Lenten breakfast dish.) Mince and pound the best part of a cooked fowl, add salt and pepper, and enough milk or white stock to make a paste when pressed through a sieve. Cook and stir over the fire, pour it on a dish and, arrange 6 poached eggs, with a border of parsley, on top. KIDNEY AND MUSHROOMS. (Prance.) Soak, parboil, and cut up a kidney, fry it in 2 ounces of butter or soup fat, add salt, pepper, an onion, chopped, and 12 button mushrooms, some parsley, and J^ pint of consomme, also a tablespoonful of white wine or sherry. Cook and stir 10 minutes, and serve on toast. KIDNEY AND OYSTER PUDDING. (England.) Clean, parboil, and slice 4 lamb's kidneys, add I pint of oysters and their juice, some butter, salt, With a Saucepan over the Sea pepper, and parsley. Cook and stir until tender, then make a batter as for pudding, roll it out and cover a bowl, lining it first with this, and filling with the oysters and kidney. Tie a cloth over all, and boil it about an hour, drain it, and serve with white sauce. Or the batter can be boiled, then slit open and filled with the oysters, etc. This way makes the kidneys and oysters more tender. Add the yolk of an egg to the gravy before pouring it in. GAZPACHO. (A national dish of Spain.) Mince a large white onion, add i fine cucumber sliced, and 3 tomatoes cut up. Put in layers in a bowl, dust with salt, pepper, parsley, and breadcrumbs, adding oil and vinegar as for salad. There must be plenty of the latter, and the whole served ice-cold. This is the most popular summer dish in Spain. BACALAO. (Spain.) Soak and parboil i pound of salt cod, mix it, in flakes, with yi pint of tomato sauce, made of stewed tomatoes, an onion chopped fine and fried in a tablespoonful of olive oil, a pinch of cinnamon, salt, and pepper. Bake this in an earthen dish with slices of bread and butter over the top. 6 8i With a Saucepan over the Sea COULIBAC. (Russia.) Make a paste as for baba pudding or Savarin, and roll it very thin. Cut into a large square, fill it with a forcemeat of veal, rice, eggs, herbs, butter, stock, and mushrooms, and roll it up like jelly cake. Dust the top with crumbs, and bake it i hour. Serve with hot wine sauce, in slices. BUONBOCCONI. (Genoa.) Steep I pound of beef marrow, drain, chop, and pound it, and press through a sieve. Add 5 ounces of chopped candied peel, and citron, mixed ; beat these with 2 tablespoonfuls of sugar, and the zest of an orange, and the yolks of 2 eggs. Put a spoonful between two circles of puff paste, and bake them in a hot oven. Serve in a mound, with a good sauce. DOLMAS. (Gk'eece and Turkey.) Chop fine a suflicient quantity of cold cooked lamb or mutton, add an equal amount of boiled rice, season to taste, and add as much milk or white stock, blended with the yolk of an egg, to make a thick paste. Fill lettuce leaves with this, roll them up and cook in water or a little stock for ^ hour. Drain them, arrange on a dish, and pour a sauce S2