Little French dinners

Cotelettes d'Agneau aux Epinards (Lamb Cutlets with Spinach). — Take a piece of the best end of a neck of lamb, divide it into cutlets. Trim them very neatly, leaving no gristle or fat on the bones, and flatten them with a cutlet bat dipped in cold water. Sprinkle the cutlets with pepper and salt, and grill them on the top of a very clear fire. Turn them when they have cooked for a minute or two on one side, and be careful not to cook them too much. Serve them in a circle with spinach, cooked as follows, in the centre : Pick and well wash about three pounds of spinach, and put it in a saucepan on the fire without any water to cook for fifteen minutes. When done, drain it in a colander, squeeze out every drop of water, and pass the spinach through a hair sieve. Return it then to an enamelled saucepan, in which two ounces of butter have been melted, and season with pepper and salt to taste. Stir well, and having added a tablespoonful or two of good gravy, let the spinach simmer slowly for about twenty minutes, stirring it occasionally with a wooden spoon. Hand round with the cutlets some Fried Potatoes, Peel some good sized ones, and cut them into balls about the size of marbles. Dry them thoroughly in a cloth, put them in a frying basket, and plunge it into good boiling fat. Shake the basket every now and then, and as soon as the potatoes are of a very light brown colour, take them out of the fat and put them on a sieve in front of the fire, with a piece of soft paper under them. Sprinkle them well with salt and send to table. Canapes a la Gordon (Canapes of Scrambled Egg). — Have ready some pieces of buttered toast about two 44 Little French Dinners. inches and a half square, also a few small mushrooms, all of the same size and cooked in a tin in the oven with a little butter. Beat up lightly in a basin six eggs with three tablespoonfuls of tomato ketchup and cayenne pepper, and salt to taste. Pour them into a small saucepan in which an ounce and a half of butter has been melted, and stir over the fire with a small wooden spoon till the mixture is sufficiently set, like ordinary scrambled eggs. Then turn out on to the prepared pieces of toast, place a mushroom in the centre of each, and serve immediately on a very hot dish. MENU«— XVL POTAGE A LA ST. GBKMAIN. TUEBOT A LA MAZARINE. BCEUF A LA RENAISSANCE. HARICOTS VERTS EN SALADE. BAVAROISE AIT CHOCOLAT. Pot age a la St. Germain (Green Pea Soup). — Boil one pint of green peas in three to three pints and a half of second stock, or water, with a piece of ham or bacon, two carrots, an onion, a leek, a bay-leaf, some parsley, whole pepper and salt. Let the whole simmer for two or three hours, stirring occasionally. Then pass the peas and onions through a hair sieve, and add the strained liquor to the result, or as much of it as will bring the soup to the required consistency. Return it to the saucepan, let it boil up, add to it some whole peas, which have been previously cooked in boiling salted water with a little mint, and serve at once. Little French Dinners, 45