=Potage à la Chicorée.=--Pick carefully and wash two or three heads of chicory, cut into shreds and pass through a little heated butter without allowing to take color. Then add sufficient of the water in which the Pommes Maire (below) were boiled to make the required quantity of soup, add pepper and salt, simmer for an hour. Just after taking from the fire add the beaten yolk of an egg. Pour into the tureen over toasted slices of stale bread. =Allumettes d'Anchois.=--Make a fritter paste with flour and oil, omitting salt. Soften with white wine. Wash the desired number of anchovies, remove the bones and draw out the salt by soaking in milk. Dip into the paste and fry. =Bœuf Bouilli en Vinaigrette.=--Cut cold, lean beef into narrow, thin slices. Place it in a bowl with a finely chopped onion and some chervil, a few cut-up gherkins, a teaspoonful of capers, pour oil, a little vinegar and the juice of half a lemon over, add pepper and salt, toss well together and serve at once. =Pommes Maire.=--Use "kidney" potatoes if procurable; if not, ordinary potatoes of small size. Boil in salt water and peel while still hot, then cut in thick chips and place in a casserole and cover with boiling milk. Season with pepper and salt and allow to boil, turning with a fork till the milk has boiled away. Remove from the fire, pour over a cup of rich milk, season again and serve. =Salade de Tomates.=--Cut a pound of not too ripe tomatoes into one inch cubes, add salt, pepper, vinegar and oil to taste and then toss together with a minced onion. Serve right away. If desired, cold boiled beef in dainty slices may be added. =Crème Brulée.=--Blend a tablespoonful of flour with the yolks of three eggs and place in a casserole. Pour slowly in a pint or more of milk, add a pinch of cinnamon, a few drops of extract of lemon or any flavor desired, and stir constantly over the fire. When the cream is cooked, make a caramel sauce in a porcelain pot by melting five or six lumps of sugar and cooking to the browning point. Pour this into a serving dish, pour the cream over it and allow to cool. XIV MENU Bisque d'Herbes Turbot à la Rachel Choufleur au Gratin Salade Barbe de Capucin Gâteau de Frangipane =Bisque d'Herbes.=--Chop together about a handful each of lettuce, sorrel, spinach, also a small onion, a little celery and some chervil and cook all with an egg-sized piece of butter for fifteen minutes, stirring constantly. Then add three tablespoonfuls of flour made smooth with a little stock, stir in four cupfuls of the cauliflower water (which you will have from a recipe following) into which has been beaten the yolk of an egg. Serve very hot with croutons.