Little French dinners

paper, and put it in the oven for ten to fifteen minutes. When the fish is cooked, take out some of the liquor (leaving just sufficient to keep the fillets warm), strain it, and add it to a white roux, made with three-quarters of an ounce of butter and the same quantity of flour. Bring the sauce to the boil, then take it off the fire, add the yolk of an egg, and plenty of blanched parsley and chervil, chopped as finely as possible ; the sauce should be quite green. Arrange the fillets of sole on a hot dish, pour the sauce over them and serve at once. Gigot de Mouton à la Parisienne (Leg of Mutton a la Parisienne). — Cook a small leg of Welsh mutton in a tin in the oven, putting some salt and a small quantity of water at the bottom of the tin. When half cooked, remove the leg and very carefully skim the gravy of all fat. Return the mutton to the tin, pour the gravy over it, and surround the joint with potatoes cut to the size of chestnuts. Put the tin back in the oven, and let the potatoes cook in the gravy or juice of the meat. Serve as hot as possible. Épinards au Jus (Spinach with Gravy). — Pick and wash three pounds of spinach and put it into a saucepan without any water to cook for about a quarter of an hour. When done, drain it in a colander, squeeze out all the water and pass the spinach through a hair sieve. Return it to an enamelled saucepan in which a good-sized piece of butter has been melted. " Work " the spinach with a wooden spoon until it is quite dry, then gradually moisten it with some good gravy, in which a small piece of glaze has been melted, until it is of the desired consistency. Serve piled up on a dish with fried sippets round it. Petits Cornets a la Vanille (Little Cones with Vanilla Cream). — Take the weight of three eggs in 30 Little French Dinners. caster sugar, and the weight of two in flour. Beat the eggs and sugar together for five minutes, then sprinkle in the flour, mix thoroughly and spread the paste as thinly as possible on a very large flat baking-tin, previously buttered, and bake in a slow oven for about fifteen minutes. When done, i.e., when the paste is a golden colour, cut it out into rounds with a fluted or plain round cutter about four inches in diameter. As each round is cut, roll it up into the shape of a conical bag or sugar loaf and it will become almost immediately crisp. For this reason it is better not to take the tin right out of the oven, so as to keep the paste soft while it is being cut up, and the operation must be performed quickly, for the paste as it cools gets crisp most rapidly, and then it cannot be rolled. Sweeten and flavour some cream with vanilla, whip it up very stiffly, colour half of it pink with cochineal, and at the time of serving fill the cornets, some with the pink cream, and some with the white. If the cornets be made some time before they are wanted, they should be kept in a tightly closed tin. MENU*— XL SOUPE À L'ALLEMANDE. MAQUEREAUX, SAUCE AUX GROSEILLES. NOISETTES D'AGNEAU AUX CONCOMBRES. PIGEONS DE BORDEAUX Rons. (EUFS A LA NEIQE AU CITRON. Soupe à l'Allemande (German Soup). — Put a pint and half of white stock in a large saucepan on the fire, bring to the boil, then add four tablespoonfuls Little French Dinners. 31