=Veau à la Suzette.=--Trim saddle of veal neatly and put it into a saucepan with a good sized piece of butter. Turn it constantly on the fire till it is a rich golden color all over, then put it onto a dish and sprinkle with salt and pepper. Add more butter to the gravy in the saucepan and put in raw potatoes cut up in sections like oranges. Cover the saucepan and cook, shaking frequently, till the potatoes have a good color. Add an onion, finely minced, and when it is browned, a clove of garlic, minced very fine; next put in a tablespoonful of flour followed, when the flour is brown, by about two cupfuls of stock. Stir well and put back the meat and any juice that may have oozed from it. Lastly add a bouquet of herbs, simmer for an hour at least and serve the meat surrounded by the potatoes with the sauce poured over the whole. V MENU Potage à l'Américaine Filet d'Eglefin Gigot de Mouton aux Épinards Chou de Mer au Fromage Petites Crèmes au Chocolat =Potage à l'Américaine.=--Parboil a medium sized cauliflower in salted water, change the water and boil till done. Drain well and press through a sieve. Dilute with consommé or broth. Boil a few minutes more, stirring well. Beat up in a basin the yolk of an egg with three tablespoonfuls of cream, add this to a few tablespoonfuls of the cauliflower mixture, then, taking the saucepan containing the soup from the fire, add the egg and cream mixture and stir together. Add half an ounce of butter and serve with croutons. =Filet d'Eglefin.=--Cut a haddock into fillets, trimming into pieces about six inches long. Dip them in well beaten egg and then into sifted breadcrumbs and plunge into deep, well-boiling fat, frying to a rich color, turning occasionally to cook both sides evenly. Remove, drain, put on a cloth spread over a hot dish and serve with a simple white sauce. =Gigot de Mouton aux Épinards.=--Roast a small leg of mutton, putting some salt and a small quantity of water at the bottom of the tin. When half cooked, remove the meat and carefully skim the gravy of all fat. Return the mutton to the tin, pour gravy over it and surround it with potatoes cut to the size of walnuts. Put back in the oven, letting the potatoes cook in the juice of the meat. Meanwhile cook about three pounds of spinach, drain, squeeze out all water and pass through a sieve. Return to a saucepan in which about two ounces of butter has been heated and season with pepper and salt. Add a tablespoonful of gravy from the mutton and allow the spinach to simmer till the meat is done. Then pile the spinach with the potatoes about the meat and serve, having the gravy in a sauceboat.