Little French dinners

once more, and then place the saucepan by the side of the fire for the broth to simmer slowly. In about threequarters of an hour add two carrots, a turnip, a leek, and one very small onion, all cut into dice, a pinch of pepper and a bunch of sweet herbs. Let the soup simmer for another hour and a half, still continuing to remove any fat or scum. When the dish is wanted, remove the meat and bunch of herbs, pour the broth with the vegetables, etc., into the soup tureen, add a little chopped parsley, and serve. Filets de Carrelets a la Jnive (Fillets of flounder fried). — Take the fillets of two firm, thick flounders, trim each piece neatly, flour them lightly, dip them in egg beaten up with pepper and salt, cover them on both sides with stale breadcrumbs, and fry them in boiling oil, lard or dripping. When the fillets are of a golden colour, place them on a sieve in front of the fire, with a piece of soft paper under them to drain. Serve garnished with fried parsley and cut lemon. Tournedos de Bceuf a la Flamaude (Fillets of beef Flemish fashion). — Take a fillet of beef, cut from it as many slices as required, not less than half an inch thick, and then trim each slice very neatly to an oval or round shape, making them all as much as possible of the same size. Season them with pepper and salt, dredge lightly with flour, and fry on both sides in a saute-pan with plenty of hot butter. Serve them in a circle with the following garnish in the centre : Cut some carrots into any fancy shape, parboil them for a few minutes, drain them, put them into a saucepan with a small piece of butter, and sprinkle them with pepper and salt and a little grated nutmeg. In two or three minutes add half-a-dozen spoonfuls of stock or gravy, and let the carrots simmer gently till they are done ; add, lastly, the yolks of two eggs beaten up and a sprinkling of chopped parsley. 24 Little French Dinners. Poule de Prairie Rotie (Roast Prairie Hens). — Lard the breasts of two or more prairie hens and roaat them at a moderate fire for about half an hour, basting them frequently. Serve with bread sauce and plain gravy in sauce-boats. Pommes de Terre en Rubans (Potato Ribbons). — Take some large potatoes and peel them as smoothly and as evenly as possible ; then take each potato and pare it round and round as you would an apple, taking care that each spiral paring (which should be about one-eighth of an inch thick) does not break ; try to make them as long as possible. Keep them covered with a napkin till all are cut, then lay them in the frying basket, and fry them in very hot fat to a light straw colour; sprinkle freely with salt, and serve hot. Oeufs au Parmesan (Eggs with Cheese). — Cut some hard-boiled eggs in slices, and arrange them on a wellbuttered dish previously rubbed with a shallot. Then make a white sauce with one ounce of butter, half an ounce of flour, and a gill and a half of milk and water, add a tablespoonful of grated Parmesan cheese with pepper and salt to taste, and cover the eggs with the sauce. Sprinkle the surface with equal quantities of cheese and stale breadcrumbs, and put the dish in the oven till the surface has acquired a light brown colour, then serve it inside another dish. Little French Dinners. 25 MENU.— IX POTAGE A LA CREME. BLANCHAILLES A LA DIABLE. NOIX DE VEAU A LA PARMENTIER.