Banquets of the nations

Make a strong fish stock with the trimmings of any white fish, also three or four soles (keeping the fillets to clear). Only salt and a pinch of mignonette pepper must be put in the water when making the stock. Skim and strain the stock very carefully through a fine cloth. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pot on the fire, and simmer for a few minutes. Strain again as clear as crystal. Serve the soup in little bowls, with a piece of cooked mushroom floating on the top. See that the mushrooms are free of any loose matter, so as not to spoil the colour of the soup. Yakizakana. (Grilled Salmon.) Rub with soy some fillets of salmon, and grill them in front or over the fire. Serve on small flat saucers with horse-radish sauce. Horse-radish Sauce. Grate two tablespoonfuls of horse-radish, and mix with it a tablespoonful of soy, two tablespoonfuls of lime juice, a suspicion of garlic, a teaspoonful of sugar, and a tablespoonful of water. Sashimi. (Raw Fish— living.) Take a small live bream and put it on a dish. Carve thin slices and serve on small flat saucers with scraped horse-radish and soy mixed, also cucumbers sliced very thin. Gomoku Sushi. (Dolmas of Seaweed, etc..) Boil in stock four ounces of rice, and drain ; boil one large carrot, same quantity of turnip, a point of garlic, and one onion ; when cooked take them out of the stock and pound together ; season with pepper, nutmeg, soy, and half a glass of port wine. Make small balls the size of a pigeon's egg, and wrap them in pieces of soaked dulse which have been preserved by drying. Vine leaves may be used if dulse cannot be got. Stew in the foregoing stock, and reduce the latter to a semi-glaze. Serve with rice. Put one dolma in a small bowl and pour in some of the reduced stock. Niwatori no Mune. (Pillau of Chicken.) Ingredients. — One fowl, half a pound of rice, four tablespoonfuls of oil, one onion, twelve raisins, one ounce of sweet almonds, two ounces of orange and lemon peel, two ounces of Irish moss well steeped in water and then dissolved in one quart of white stock, two cloves, one inch stick of cinnamon, cayenne, and a seasoning of soy. Have the stock boiling ; put in the fowl, and boil for twenty minutes. Heat the oil in a stewpan, and fry the almonds (blanched and shredded) , the raisins (stoned and cut in halves), and the onion (skinned and shredded). When these are browned strain them from the oil and place them aside. Heat the oil up again, put in the rice (picked and washed), and fry it a light brown. Strain off the oil and add some good giblet stock (in which the 417 2 D Irish moss has been dissolved in lieu of birds' nests) by degrees to the rice until it is quite tender. Then stir in the soy, cayenne, cinnamon, and cloves. Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about fortyfive minutes. To serve, place a portion of the fowl (which has been cut into neat pieces without the bones) on to small flat saucers ; cover with rice, and garnish with the fried raisins, almonds, peel, and onions on top. Hasu-No-Ne. (Lotus Roots.)