mould and turn out when set.

III

MENU

• Filet de Sole à la Provençal
• Poulet Sauté à l'Estragon
• Artichauts à la Barigoule
• Petit Petac
• Soufflé Georgette

Filets des Soles à la Provençal.

—Sprinkle the filets with pepper and salt and a little allspice and fry in salad oil with a finely chopped onion and a little chopped parsley. Serve with a slice of lemon on each filet.

Poulet Sauté à l'Estragon.

—Sprinkle the pieces of a cut up raw chicken with pepper and salt and cook in a saucepan with a little oil. Make a gravy of a cupful of clear stock in which tarragon stalks have been boiled for an hour, dish up the fowl on a hot platter, pour over the sauce, straining it, and sprinkle on top tarragon leaves blanched and coarsely chopped.

Artichauts à la Barigoule.

—Cut off the tops and leaves of the artichokes and boil the bottoms in plenty of slightly salted water till tender. Scoop out the fibrous interior. Grate some cooked bacon into a saucepan with a gill of fine herbs and a cupful of broth. Cook for five minutes. Put a little of this mixture in each artichoke, cover the opening with a slice of lemon and bake in a sauté-pan in the oven for twenty minutes.

Petit Petac.

—Peel tiny new potatoes and sauté in oil till a golden brown. Sprinkle with chopped parsley and serve.

Soufflé Georgette.

—Grate a half-dozen stale macaroons into a half-cup of brandy, add a pint of cream and two teaspoonfuls of dissolved gelatine. Whip in a dozen maraschino cherries and turn into a mould to harden. Serve with macaroons dipped into the liquid that comes around the maraschino cherries. A custard may be used in this recipe instead of the cream.