=Potage à la Printanière.=--Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and place in a quart of the water in which the potatoes (in this same menu) were boiled. Add a handful of chiffonade, cook five minutes and serve. =Paupiettes de Veau.=--Cut thin cutlets from a fillet of veal and beat them flat and even. Also mince a small quantity of the veal very fine, mix it with some of the kidney fat, also minced fine, and half a dozen minced anchovies, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices in it and then in sifted breadcrumbs. Let them stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with half a pint of white wine and a small quantity of walnut pickle. =Pommes de Terre, Maître d'Hôtel.=--Cut up carefully selected, underboiled and cold potatoes in rather thick slices. Dredge half a tablespoonful of flour in a saucepan with a lump of butter and when smooth add gradually a cupful of broth, stirring till it boils. Place in the potatoes along with a tablespoonful of chopped parsley and pepper and salt. Stew for three or four minutes, remove the pan to the side of the fire and add quickly the yolk of an egg previously well beaten with a teaspoonful of cold water and a little lemon juice. When the egg has become thickened, turn the potatoes with their sauce on a flat dish and serve. =Salade de Laitue.=--Select fine lettuces, remove the coarse outer leaves, wash and wipe, place in a salad bowl and sprinkle over a tablespoonful of chopped chives, half a teaspoonful each of chopped chervil and tarragon. Season with a pinch of salt, half a teaspoonful of pepper, two tablespoonfuls of vinegar and a tablespoonful and a half of oil. Mix thoroughly and serve. =Feuillantines.=--Prepare some puff paste; roll out to about a third of an inch thick and cut into strips an inch wide and two inches long. Spread a baking dish thick with butter, arrange the pieces of paste on it, placing them upon their sides and leaving a small space between them. Put them in the oven and when they are firm and their sides have spread, glaze them with white of egg and dust with powdered sugar. As the feuillantines are cooked set them on paper and drain off any extra grease. Now mask them separately with small quantities of different colored jams. Arrange on fancy edged dish-paper or a folded napkin on a dish and serve. XIX MENU Potage Crème d'Orge Bœuf à la Mode Pommes de Terre, Sautées Salade de Romaine Soufflé au Chocolat