Little French dinners

begins to set, lift it up with a small slice to let the uncooked liquid part run in its place, and keep the omelet as much as possible towards the centre of the pan (i.e., do not let it spread out too thin, especially when using rather a large pan) ; the omelet will only take a minute or two to cook and the underneath part should be a golden brown and the surface very soft and slightly liquid. Directly it is sufficiently set, slip the omelet from the pan into a warm dish, letting it roll over as you do so, so that it will assume its ordinary folded shape. Serve at once. Celeri Rave an Parmesan (Celeriac with Cheese). — Peel some roots of celeriac, cook them in plenty of boiling salted water and when tender drain them thoroughly, cut them in slices and arrange them in layers on a well- buttered dish. Then melt in a saucepan one ounce of butter, add a dessertspoonful of flour, and when thoroughly mixed, pour in gradually three gills of milk, stir till the sauce boils, and then add two tablespoonfuls of grated Parmesan cheese. Pour this sauce all over the celeriac and send to table at once. Stockholm Pudding. — Stew half a pound of French plums in a gill of sherry diluted with an equal quantity of water. When they are quite tender stone them carefully. Blanch one ounce and a half of sweet almonds and half an ounce of bitter almonds, and chop them up finely. Put a layer of the plums in a cake mould, about three inches high and five inches in diameter. On the top of the plums sprinkle half of the chopped almonds, and over them put a layer of ratafias (six ounces will be sufficient for the whole pudding). Then repeat the process, adding the rest of the plums, some more almonds, and another layer of ratafias. Press them well down, and then the jar being about three parts full, pour on the top of all, three eggs beaten up with a small jar of Cornish or Devonshire cream and sweetened to taste. Cover the mould with a buttered paper and steam 76 Little French Dinners. it in boiling water for about forty-five minutes. Turn it out carefully when done and serve cold with a custard sauce poured all over the pudding. MENU-XXVII CONSOMME A LA MONTE CARLO. FILETS DE SOLES A LA CARDINAL. NOISETTES D'AGNEAU CENDRILLON. COURGE AU GRATIN. CREPES A LA FRANCAISE. Consomme a la Monte Carlo (Monte Carlo Soup). — Take a truffle, cut it into slices, and with a column cutter cut from each slice as many rounds as can be had the size of a sixpence. Treat in the same way some Spanish red sweet peppers (pimientos dulces), so as to have equal quantities of both. Put all the rounds into a saucepan with as much consomme as may be necessary. Add salt to taste, bring slowly to the boil and serve. Filets de Soles a la Cardinal (Fillets of Sole with Prawns). — Butter a flat tin, lay in it the fillets of sole, sprinkle them with pepper and salt, and pour in enough white wine and fish stock to almost cover them; put a buttered paper on the top and place the tin in the oven for ten to fifteen minutes. Arrange the fillets on a dish with the following sauce poured over them : — Pound about twenty prawns in a mortar with some butter, having removed the shells of the tails ; pass this paste through a hair sieve and dilute it with fish stock to the desired consistency. Mix on Little French Dinners, 77