Potage Gourmet Eglefin à la Maître d'Hôtel Pommes de Terre, Casserole Salade de Tomates et de Laitue Canards Sauvages, Sauce Orange Soufflé au Citron =Potage Gourmet.=--Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve. =Eglefin à la Maître d'Hôtel.=--Cut a cleaned haddock open at the back on each side of the bone, dust with pepper and salt, dip in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully from time to time. Remove from the fire, place two ounces of butter on the back of the fish, place it in the oven to melt the butter, then, put the fish on a hot platter and sprinkle with mince parsley and lemon juice, the latter heated. =Pommes de Terre, Casserole.=--Boil a pound or two of potatoes, drain and mash and make into a stiff paste by adding butter and milk together with a little salt. Form into a casserole, put on a dish, make an opening in the top, brown in the oven and serve. =Salade de Tomates et Laitue.=--Split the white leaves of lettuce into quarters and place in a bowl. Cut tomatoes into thin slices and place over the lettuce. Season with a sauce made of one part of vinegar, two of oil, a little salt and pepper. Pour the sauce over just before serving. =Canards Sauvages, Sauce Orange.=--Roast two wild ducks over a brisk fire, having them underdone, more or less, according to taste. Baste all the time they are cooking with butter and the juice of lemon and serve with the following sauce. Shred finely the rind of two oranges and parboil in a little water. Melt an ounce of butter and stir into it a dessertspoonful of flour moistened with a little water. Stir well over the fire and then add the juice of the two oranges, some very clear gravy, flavor with pepper and salt and cayenne, then add the parboiled orange rind. Let the sauce boil and keep hot till wanted. =Soufflé au Citron.=--Put three egg yolks and three ounces of powdered sugar into a basin with the grated rind of a lemon and a half and stir till quite thick. Add slowly a tablespoonful of lemon juice and then, quickly, the well beaten whites of the three eggs. Pour into a pie dish and bake in a medium oven for twenty minutes. When the surface is a golden brown it is done. Serve immediately. XXI MENU Filets de Carrelets, Italienne Pommes de Terre, Loulou Cailles Rôtis Salade des Tomates et d'Artichauts Vol-au-Vent, Chantilly