Banquets of the nations

Put a couple of slices of toast in the bottom of a soup tureen, the other third of the snails on top, and pour the soup over them. Serve at once. Wein Suppe. (Wine Soup.) Melt three ounces of butter in a pan, mix the same weight of flour, cook for a few minutes, stirring all the time so as not to brown. Now pour in two quarts of light white wine ; stir till it boils, and remove to the side of the fire for about half an hour, so that it may clear. Put into a small pan a tablespoonful of rum, and the same of white wine, a small piece of sliced ginger, half a stick of cinnamon, two ounces of sugar, and the juice GERMANY (South) of half a lemon. Put the lid on, and put the pan in a bain-marie. Skim the soup of all grease, and thicken with the whipped yolks of three eggs which have been thinned with a little water. Stir all over the fire ; but on no account let it boil. Pass it through a fine sieve into another pot, put in four ounces of butter broken up into little bits. Strain the rum and wine sauce, and mix with the soup. FORELLEN MIT KARTOFFELN SALAD. (Trout and Potato Salad). Take four trout about half a pound each in weight, clean, and cut in two. Fry for two minutes on each side in butter, having first sprinkled some fine herbs and salt over them. Now pour off the butter, then add sufficient reduced crayfish cuius to cover the trout. Bring to the boil, dish neatly, and decorate with crayfish tails. Strain the sauce into a boat, and serve along with potato salad. Potato Salad. Boil some small round potatoes in their skins ; they must not be overdone. Pour the water off and stand till cold. Remove the skins and cut in thin slices. Chop a shallot very small, some chervil and parsley. Mix with the sliced potatoes. Make a dressing of oil, salt, pepper, vinegar, and a little very thick cream, and pour over. Sprinkle some of the chervil and parsley on top. Decorate with sliced beetroot and pickled red cabbage. 177 M Chaufroid von Ganseleberstuckchen. (Goose's Liver Cutlets.) After braising, remove fat from the livers and place them on ice for a few hours. When quite firm divide and shape the preparation into cutlet shapes. Coat the cutlets with chaufroid and clear sauce, and leave them till they are cold. Trim again, and arrange neatly on a dish decorated with chopped parsley and chopped aspic jelly in different colours, and a piece of truffle on top of each cutlet. White Chaufroid Sauce. Heat separately half a pint of supreme sauce, add a gill of aspic jelly, then mix all together in a pan. Soak five leaves of French gelatine in milk till perfectly soft, then squeeze them dry, and put in the pan ; also put in half a teaspoonful of chillie vinegar, add two dessertspoonfuls of lemon juice ; bring all to the boil, and draw the pan to the side of the fire and simmer for half a minute, after which pass through a tammy cloth, and stir in a gill of thick cream. Green Chaufroid Sauce. Proceed exactly the same as above, colouring with some vegetable green. Rebhuhner mit Rotkraut. (Partridge with Red Cabbage.) Wash two pounds of red cabbage, drain it well, and cut in shreds ; put it into a stewpan, with good goose-fat, GERMANY (South