=Saumon, Sauce Piquante.=--Take slices of salmon about three-quarters of an inch in thickness and place in a saucepan with hot fish broth mixed with a small quantity of wine. Allow to simmer for fifteen minutes. When cooked remove and wipe free from broth, place on a hot platter and serve with a sauce made as follows: Melt a quantity of butter, flavor to taste with tarragon vinegar, pepper, mustard, fennel and such spices as are liked. Stir over the fire till cooked, move to the side of the stove, thicken with the yolk of an egg and serve. =Rissolettes de Bœuf.=--With four cups of finely minced beef mix one cup of breadcrumbs, adding one boiled onion, a little essence of anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry slowly. Prepare a gravy by boiling the trimmings of the meat in the water in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissolettes which should be arranged on a heated platter around a heap of mashed potatoes. =Salade à la Reine.=--Lay strips of endive lengthwise on the salad plates and cross them with peeled tomatoes cut in sections like an orange. Dress with a French salad dressing. =Crème Noyau.=--Pound in a mortar together a quarter pound of Jordan and an ounce of bitter almonds with a scant half cup of cream and two ounces of sugar. Rub through a sieve into a bowl, add a pint of whipped cream flavored with Noyau and then an ounce of gelatine dissolved. Pour into a mould to set. Serve with champagne wafers. XI MENU Consommé à la Madrilène Perches aux Fines Herbes Filets Mignons aux Pommes de Terre Aubergines Farcies Omelette au Rhum =Consommé à la Madrilène.=--Put through a medium sieve five or six boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a freezer. Add to a cold consommé and serve in cups. =Perches aux Fines Herbes.=--Prepare six fresh perch and marinade them with two tablespoonfuls of olive oil, a sprig of parsley, a little pepper and salt and allspice, bayleaf and other strong spices chopped fine. Keep the fish in this for about an hour, remove and roll in breadcrumbs lightly flavored with spices. Grill over a low fire till a golden brown in color and serve with butter sauce. =Filets Mignons aux Pommes de Terre.=--Marinade the required number of small filets mignon of mutton in butter seasoned with salt and chervil. Leave for an hour or more and just before they are to be served, grill them, basting frequently with the butter. Flavor with lemon juice and serve with buttered fried potatoes.