=Filets de Carrelets, Italienne.=--Take the fillets of two firm flounders, trim and flour each piece lightly. Dip in egg beaten with pepper and salt, cover on both sides with stale breadcrumbs and fry in boiling olive oil. When the fillets are a golden brown place on a sieve in front of the fire with a soft paper beneath them that they may drain. Serve with fried parsley and quarters of lemon. =Pommes de Terre, Loulou.=--Chop raw potatoes fine and place them in a saucepan with butter and a seasoning of pepper, salt, paprika and a trace of nutmeg. Cover and cook very slowly, agitating them constantly. When they become soft, beat well and arrange a layer on a vegetable dish, sprinkle with Parmesan cheese, put on another layer of potatoes, then more cheese, and so on, having the top layer of cheese. Pour over all melted butter and bake about twenty minutes in a slow oven. =Cailles Rôtis.=--Tie a thin slice of bacon over the breast of each quail, roast them at a clear fire for fifteen minutes, basting frequently. Lay them on crisp buttered toast, sprinkle with minced parsley, salt and paprika, and serve with a rich wine jelly on a separate dish. =Salade des Tomates et d'Artichauts.=--Cut the under part of boiled artichokes into slices and take the same number of slices of tomato. Dip both into a dressing made of olive oil, vinegar, tarragon, chervil, salt and pepper, with a little mustard and arrange in a salad bowl. Pour over the remainder of the dressing and serve. =Vol-au-Vent, Chantilly.=--Roll a pound of puff paste to about an eighth of an inch in thickness and cut out about thirty rounds with a fluted cutter, about two and a half inches in diameter. Then cut out the center of these with a cutter about an inch across. Roll out the paste taken from the centers and cut out more rings in the same way. Brush the rings over with egg, place one on top of another, two by two, press together so that they will stick, place on a baking sheet, brush over with egg and bake in a brisk oven. When almost done sprinkle with sugar and allow to remain in the oven till they are glazed and fully done. Remove and place on a warmed platter and fill with any sort of cream desired, or jam or tart marmalade. XXII MENU Potage Julienne Homard Bordelaise Canard à la Reine Salade à la Russe Café Bavaroise =Potage Julienne.=--Cut carrots, onions, leeks and turnips into thin slices or strips of equal size with a head of celery. Put all into two ounces of butter melted in a saucepan and toss over a slow fire for a few minutes. If desired other vegetables in season such as cauliflower, peas or asparagus may be added. Pour clear chicken broth over the vegetables, put in some pieces of cold chicken, allow to come to a boil, then simmer till the vegetables are tender and pour the whole into the tureen with sippets of toast.