=Consommé à la Napolitaine.=--Place in a saucepan with a lump of butter equal quantities of finely minced carrots, turnips, a head of lettuce and one of endive with a little chervil. Add a quart of the water in which the cauliflower in this dinner was cooked, pepper and salt, and simmer for an hour. Just before serving stir in the beaten yolk of an egg and half a pint of milk. =Cabillaud à la Financière.=--Cook a piece of cod weighing three pounds in salted water for twenty minutes, drain a place on a serving platter covered with the following sauce: Put two glasses of Madeira wine and a small piece of meat glaze in a saucepan with a pint of Spanish sauce and a gill each of essence of mushrooms and truffles. Boil till it coats the spoon. =Pommes de Terre en Rubans.=--Take large, smooth, pared potatoes and cut round and round in spirals about an eighth of an inch thick. Keep covered with a damp napkin till all are cut, place in a frying basket and fry in very hot fat till a light straw color. Sprinkle freely with salt and serve immediately. =Beignets à la Printemps.=--Make a sauce of two ounces of butter, four ounces of flour, a tablespoonful of brandy, a pinch of salt, sufficient water to make a creamy paste. Cook and, removing from the stove, work in the whites of two eggs beaten to a stiff froth. Cut into pieces any fruit desired, dip them in the batter and fry in butter to a light golden brown. Drain well, place in a serving dish, sprinkle well with powdered sugar and serve. If the fruit is not fully ripe, parboil in syrup before using. =Choufleur au Gratin.=--Soak a cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat buttered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of butter in a saucepan, add a dessertspoonful of flour, mix and add a cup of milk. Stir till it thickens, add pepper and salt and add two or three tablespoonfuls of grated Parmesan cheese. Mix well and after pouring over the cauliflower sprinkle all over with breadcrumbs and place the dish in the oven till nicely browned. =Bavaroise au Café.=--Mix the beaten yolks of two eggs with a pint of milk and a cup of very strong black coffee. Bring to a boil in a saucepan, remove from the fire and allow to get cold, stirring occasionally. Add the yolks of two more eggs beaten stiff with two ounces of sugar. Mix well and then add the stiffly beaten whites of the four eggs along with half an ounce of dissolved gelatin. Pour into a 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.