Comprising Ravioli* d la Napolitaine. Rice d la Florentine. Soup d la Piemontaise. Do. d la Bearnaise. Bouillabaisse d la Provencale,

Borsch, or Polish Soup.

Ouka, or Russian do.

Tschi, or Cabbage do., d la Russe.

Olla Podrida, or Spanish national do.

Turkish Pilaff, or Pilau.

375. Raviolis A La Napolitaine

Prepare a consomme gravy soup, in the following manner : Butter the bottom of a small stockpot, and place in it some slices of raw ham, three pounds of gravy beef, a small knuckle of veal, and either one old hen or two partridges. To these add two heads of celery, the same number of leeks and carrots, sprigs of thyme and winter savory, tied into a fagot with some parsley, cloves, mace, and peppercorns; moisten with a large ladleful of broth, and put the gravy, thus marked, on a stove-fire to boil down to a glaze, taking the usual precautionary measures to prevent it from burning. As soon as the glaze is sufficiently colored, fill the stockpot up with good broth; when it boils, skim it, and set it down by the side of the stove-fire to boil gently for three hours; then strain off the consomme, clarify it with a couple of whites of eggs, and pass it through a napkin into a soup-pot, to be used as follows: