=Turbot à la Rachel.=--Boil the fish in salted water. Whitefish or haddock will serve as well as turbot. Make the following sauce: Smooth and brown together two tablespoonfuls of flour and two ounces of butter and stir in five gills of water in which the fish was boiled, adding a teaspoonful each of anchovy essence and mushroom catsup. Remove from the fire and beat in the yolks of two eggs and the juice of one lemon. Color with liquid carmine or a few drops of cochineal and pour over the fish. =Choufleur au Gratin.=--Dip the cauliflower into ice water, then plunge it into boiling salted water to cook fifteen minutes. Cut a slice off the stalk, remove the leaves, lay on a flat dish and cover with a cream sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, brown in the oven and serve. =Salade Barbe de Capucin.=--Lay the stalks of American endive in a dish and cut into small pieces a medium shallot. Mix, add a French dressing and sprinkle with finely chopped tarragon leaves. =Gâteau de Frangipane.=--Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt. Then stir in half a pound of flour. Bake in patty tins and when done scoop a piece out of the top of each patty and fill with jam. Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon. Thicken with a little corn-starch. XV MENU Potage Bisque Canard à la Pertinset Pommes de Terre à la Crème Choufleur au Beurre Noir Salade de Lentilles Pêches au Vin =Potage Bisque.=--Boil as many crabs as are needed in water, adding salt, pepper, two good sized onions and equal quantities of carrots and chives. Remove the crabs and take the meat from the claws. Mash the vegetables until they form a purée and add a good sized lump of butter. Place over the fire with water or bouillon and allow to come to a boil. Serve very hot with croutons and the meat from the crab claws. =Canard à la Pertinset.=--Place a carefully prepared duck in a casserole and dredge it with a lump of melted butter, add two onions, one clove, a dash of garlic. Put in the oven but do not allow the onions to become too brown before removing the duck. Then add five or six tomatoes, one glass of white wine, a glass of bouillon, a few cloves and a bayleaf. Let this boil over a low fire, then mash the tomatoes and onions, put back the duck into the casserole and boil for forty minutes. =Pommes de Terre à la Crème.=--Put into a casserole a lump of butter, a pinch of flour, salt and pepper, nutmeg and a young onion. Mix well and add a cup of rich milk. Place on the fire, stir constantly, and remove as soon as the mixture comes to a boil. Meanwhile boil as many potatoes as are required in salted water. Peel and cut into slices, add to the sauce and serve.