Banquets of the nations

Put a piece of fresh butter in a pan and fry the red parts of two large carrots and two medium-sized onions cut in small dice, a little thyme, and a bay leaf. When well browned, but not burnt, set it aflame with half a glass of Martel brandy ; add half a glass of port wine, and after boiling for one minute put in four spoonfuls of fresh tomato pulp, a slice of glaze, a large glass of port wine, and half a glass of white stock. Simmer threequarters of an hour, pass it through a fine hair sieve, stir in a pinch of cayenne pepper, two spoonfuls of gooseberry jelly, and a small piece of fresh butter. Pour over the slices cut from the breast and serve with orange salad. This is a most excellent sauce for most kinds of game, such as venison, hare, wideon, teal, wild pigeon, etc., etc. To see Mons. Frederick of the Restaurant Tours d' Argent in Paris serve this dish is as good as a play. An assistant cook with great solemnity bears from the kitchen the dish containing the bird ; he is followed by other two carrying the various ingredients for making the sauce, and two waiters come after carrying the ashets, etc., and, last of all, Mons. Frederick himself bringing up the rear. He commands the cook to show the duck to the diners and then to place it on the side table to be operated on. One of the waiters hands him a knife and fork, which he gracefully flourishes, and then deftly cuts thin slices from the breast and places them on a hot ashet. He then orders one of the cooks to put the carcase into the press, and another to turn the handles. The sauce ingredients are with obeisance handed to him one by one, and he finishes the sauce with much thought and care. He then pours it over the slices of duck, draws himsslf up to his full height, waves his arms, and in a loud voice exclaims " Voila ! " with the air oi one who has achieved a mighty deed. Orange Salad. Take two sour juicy (not bitter) oranges, peel and divide into sections ; with a pair of scissors or a very sharp knife remove the transparent skin, pith, etc. Steep the pieces of orange flesh for an hour in a large glass of port wine, and serve in a crystal dish, Petits Pois aux Creme. (Peas with Cream.) Put a quart of fine green peas, together with a bit of butter the size of a walnut, into as much warm water as will cover them, in which let them stand for eight or ten minutes. Strain off the water, put them into a saucepan, cover it, stir frequently, and when a little tender add a bunch of parsley, nearly a dessertspoonful of sugar, and an ounce of butter mixed with a teaspoonful of flour ; keep stirring them now and then till the peas are tender, and add three tablespoonfuls of thick cream. Before serving take out the bunch of parsley. Souffle de Marrons a la Vanille. (Chestnut Souffle,) Line a raised pie mould with a fine short paste, filling it with rice as for a raised pie. Bake it (of a very light brown) about an hour in a moderate oven. When FRANCE (North) done, empty out the rice, without taking the crust out of the mould ; then tie a band of buttered paper (four inches wide) round the top, and put to the one side until wanted.