Banquets of the nations

The meat being nearly done, add to it a bunch of chervil, a few cloves, half a bay-leaf ; let it boil continually. Twenty minutes previous to serving, skim the broth of its fat ; then pass if through a fine sieve, yet without troubling it ; this done, pour it into the tureen, either all at once or in parts ; but see that it is clear. Bisque d'Ecirvisses. (Crayfish Soup.) Choose two dozen live crayfish, put them into a stewpan with a little salt, a bunch of parsley garnished with FRANCE (North) aromatics, and a few peppercorns ; moisten with a glass of good white wine, and a few fresh cut tomatoes. Cover, and boil them for ten minutes ; then drain, take out the thick part of the tails, and pound with a little broth the remainder of the crayfish with some dry rolls, six ounces of rice boiled dry, and two anchovies. Dilute the preparation with the crayfish liquor and a quart and a half of veal or fish broth, pass the soup twice, season highly, warm it well without letting it boil, and add to it the crayfish tails cut in pieces, a pinch of cayenne, and a cupful of wine. Pour the soup into the tureen ; and send up separately some small croutons of bread fried in butter. Fillets de Soles a la Marguery. (Fillets of Soles ) Fillet a thick sole and place the fillets in a buttered dish. Season them with pepper and salt, and a pinch of nutmeg ; then pour over sufficient good white wine to cover them. Cover with a sheet of white kitchen paper, buttered on one side ; put the dish to cook in a very hot oven for a few minutes. Drain the fillets well, and place them on a dish (silver or china). Take the liquor in which the fillets have cooked, the yolks of four eggs, and four ounces of butter, and stir over a very slow fire to prevent curdling, stirring all the time. When the eggs and liquor have caught, it is ready. The sauce thus made is finished by mixing with it a good piece of shrimp butter. Sauce au vin blanc thus prepared is called sauce riche. Garnish the fillets of sole with shrimps and mussels, and then cover with sauce riche. Five minutes before serving place the dish in a very hot oven. Leave for five minutes to get browned, and serve immediately. Petites Timbales a la Montglas. (Chicken Cream.) Butter ten or twelve " dariole " moulds ; place on the the bottom of each of them a round of cooked truffles ; fill the hollow of the moulds with some good poultry forcemeat finished with a little sauce. Cover the force meat with a round of buttered paper, let the "timbales " poach in the " bain-marie," The forcemeat having become firm, take the moulds out, range the " timbales " in a circle on the bottom of a dish. Lay now into the hollow of the circle a " montglas " garnish, composed of fillets of poultry, pickled tongue, truffles and mushrooms ; this garnish must be thickened with a little good sauce well reduced, and not too abundant. Serve with some veloute sauce, reduced with mushroom extract. Pheasants, partridges, grouse, black game, hares, pigeons, and rabbits, may be prepared in the same way. Veloute Sauce. Put a good piece of the best end of a knuckle of veal into a stewpan, with some good ham, some beef cut into pieces, and whatever trimmings of game or poultry the larder affords. Moisten this with strong broth, put to