=Côtelettes de Saumon, Anglaise.=--Divide slices of salmon into shape of cutlets, sprinkle with pepper and salt and put into a saucepan with a small amount of butter and toss over the fire. When cooked take out and drain, place on a hot dish and serve with the following sauce: Put three tablespoonfuls of velouté sauce into a saucepan, reduce slightly and add one egg, four ounces of butter, a little salt, cayenne, some finely minced parsley and the juice of half a lemon. Mix together well over the fire till the ingredients are blended and it is ready. =Pommes de Terre, Marquise.=--Boil potatoes in salted water and pass through a sieve. Season with salt, pepper, nutmeg, chopped parsley and a little chopped thyme. Moisten with some good gravy or stock and form into small balls. Dip each in well beaten egg and fry to a light brown in butter. =Petits Pois à la Paysanne.=--Take fresh green peas, or canned ones if the former are not available, put over the fire in a saucepan with plenty of butter and stir frequently. Cut one or two rashers of bacon in very small dice and toss them in a saucepan over the fire. When the bacon is well fried, mix in with the peas and let the two finish cooking together, seasoning with pepper, salt and a little sugar. =Salade Américaine.=--Cut in rounds resembling a quarter-dollar equal quantities of new potatoes, carrots and beet root, all previously cooked. Then add a sour apple, cut in the same shape, and a few anchovies cut in small pieces. Pour over this a dressing of three parts oil to one of vinegar, add pepper, salt, mustard and chopped parsley. Pile the salad up and surround with cress. =Choux au Chocolat.=--Into a small saucepan put half a cup of water with two ounces of butter and one of sugar. When boiling add gradually two and a half ounces of finely sifted flour and stir till the mixture is stiff. Take from the fire, stir some more, then add two eggs, one at a time, beat the whole well, and leave to cool. Butter a baking sheet, lay the paste on it in round balls the size of a plum and bake in a moderate oven for about twenty minutes. Allow to cool and then make an incision in the side of each and fill with whipped cream slightly flavored with vanilla or with jam. Just before serving glaze each chou slightly with a chocolate icing. X MENU Consommé Duchesse Saumon, Sauce Piquante Rissolettes de Bœuf Salade à la Reine Crème Noyau =Duchesse Consommé.=--Boil four tablespoonfuls of rice (ground) in four cups of water for fifteen minutes, adding half a teaspoonful each of salt and sugar. When the rice is soft and just before serving add a quart of warmed milk, bring to a boil, adding lastly a dash of pepper and paprika.