=Chou de Mer au Fromage.=--Carefully wash sea-kale to remove grit, remove any black parts from the roots and tie up the shoots in small bundles. Cook in boiling salted water for twenty minutes, drain and keep hot. Mix on the fire an ounce of butter and a tablespoonful of flour, moisten with half a cup of water in which the kale was cooked, bring to a boil and mix in two or three tablespoonfuls of grated Parmesan cheese. Take from the fire and add the beaten yolk of an egg. Arrange the kale on a hot dish, pour the sauce over and serve immediately. =Petites Crèmes au Chocolat.=--Mix two tablespoonfuls of chocolate or cocoa in a cup of boiling milk and sweeten to taste. When nearly cold add to this the yolks of two eggs, well beaten, and a gill of heavy cream. Mix thoroughly and strain into china cases. Place these in a large shallow stewpan containing just sufficient water to reach half way up on the cases. Let steam for twenty minutes, when the custard ought to be firm. The water should be boiling when the cases are first put in, but afterwards may simmer. Put the cases on ice, and serve as cold as possible with little sponge cakes or lady fingers. VI MENU Potage purée de Pois Secs Saumon à la Hollandaise Pommes de Terre, Barigoule Haricots verts au riz tomate =Potage Purée de Pois Secs.=--Boil a pint of green peas in three pints of water with a piece of fat ham or bacon, two carrots, an onion, a leek, a bayleaf, some parsley, pepper and salt. Allow to simmer two or three hours, stirring occasionally. Pass the peas and onions through a hair sieve and add the strained liquor. Return to the saucepan, boil up, add some whole cooked peas with a little mint and serve. =Saumon à la Hollandaise.=--Cut a piece of salmon from the middle of the fish, cover in the kettle with cold water and plenty of salt. Bring slowly to a boil, removing scum, and allow to simmer till the fish is done. Drain thoroughly and serve with the following sauce in a boat: Take three ounces of butter, the yolks of two eggs and put them in a double boiler over the fire, stirring briskly till the butter is dissolved. Mix in a scant ounce of flour, stir well and add the juice of a lemon, half a pint of milk, a little grated nutmeg and pepper and salt. Stir constantly till the sauce thickens to the consistency of a custard. =Pommes de Terre, Barigoule.=--Place ten potatoes in a saucepan with enough broth to cover them and boil slowly till done. Drain, taking care not to break them. Put a teacupful of olive oil into a deep frying pan, heat, put in the potatoes, tossing them till they are browned all over lightly. Place on a dish and sprinkle with salt, pepper and vinegar. Serve piping hot.