Banquets of the nations

Mince, fry in butter a carrot, an onion, and a piece of celery root ; moisten these vegetables with the previously prepared broth, and a little white wine ; season, add the pieces of fish, and let them boil on a moderate fire ; this done, pass the broth through a fine sieve, and skim off the fat, preserving the pieces of fish. Mix three ounces of butter, and two tablespoonfuls of flour, cook without allowing it to take colour ; dilute it with the previously prepared fish broth. Stir the liquid over the fire till boiling, then remove the stewpan to the side of the fire. Twenty-five minutes afterwards carefully skim the fat off the soup, pass it through a sieve into another stewpan, add to it shredded raw mushrooms, as well as the oyster liquor ; ten minutes afterwards thicken the soup with four yolks of eggs diluted with a little raw cream ; take it off the fire ; mix in the oysters as well as the pieces of tench, perch, and eel, carefully pared without skin and bone. Finish the soup with a pinch of cayenne, and another pinch of chopped parsley. GERMANY (North) Schwamm Klossen. (Floating Dumplings.) Beat lightly three eggs into six tablespoonfuls of sifted flour, and stir in half a pint of milk. Melt two ounces of butter in a pan, mix the batter with this, and stir till cooked. Remove it from the fire, and keep stirring till nearly cold. Then add a little salt, three more eggs, one at a time, and mixing thoroughly before adding the next. Pour the whole on to a dish to the thickness of an inch. When cold, or wanted, take up a spoonful at a time, and drop into boiling water well salted. When finished pop them into the soup tureen. Kirschen Suppe. (Cherry Soup.) Boil two pounds of sour cherries with some rusks in a quart of water, adding two or three cloves. When the cherries are in pulp, remove the cloves and stones, and pass the rest through a sieve. Remove from the fire, stir in a bottle of claret, add a pinch of salt, a large pinch of cinnamon, and sugar to taste. Pour into the tureen, and, when cold, serve with twenty-four ratafia biscuits on top. Gedampfter Karpfen. (Braised Carp.) Take a small carp, about two pounds, and after thoroughly scalding, drawing, and cleansing the fish, stuff it with some quenelle forcemeat of whiting. Care must be taken to remove what is called the gall stone, which is found at the back of the head, for if not removed it will impart a bitter taste. Lay the fish upon a drainer, mask over with some more forcemeat, and ornament with some fillets of soles and tails of crayfish, keeping the head clear. Cover the whole with wellbuttered paper, moisten with white wine, and let it braise gently upon the fire for about half an hour. When done, place it upon a dish, garnish round with crayfish, and pour over apple and horseradish sauce with a little of the liquor in which the carp has been braised, garnish the body with pieces of crayfish, and send to table. Apple and Horseradish Sauce. Pass three large cooked apples through a fine sieve, add to this four tablespoonfuls of finely grated horseradish, half a pint of white sour wine, a small pinch of sugar, and last of all a couple of tablespoonfuls of thick cream whipped to a froth. Mix thoroughly, and serve with any kind of fish, but more especially carp, salmon, or trout.