=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. IV MENU Potage au Riz Rougets en Papillotes Veau à la Suzette Demi tasse =Potage au Riz.=--Put half a pound of well-washed rice into a saucepan with two quarts of vegetable stock and boil till tender. When the rice is cooked move the saucepan to the side of the fire and mix in a cupful of stewed tomatoes and an ounce and a half of butter. Serve with sippets of toast or croutons that have been fried in butter. =Rougets en Papillotes.=--This recipe is for mullets, but any small, plump fish may be used. Make a paper case for each fish with a sheet of well-oiled notepaper and put the cases into the oven for a few minutes to harden. Sprinkle the under sides of the fish with pepper and salt and lay them in their cases with a small piece of butter under and over each. Place the cases in a baking-dish and cook for about twenty minutes in the oven, or more if the fish are otherwise than small. Sprinkle well with lemon juice just before serving.