=Homard Bordelaise.=--Cut a small carrot and an onion into fine pieces and boil for five minutes in a wineglassful of red wine. Now add the meat from two lobsters, cut in small pieces, say, about a pound and a half. Season with a very little pepper, salt, and a trace of nutmeg, adding, just before the lobster is cooked, about half a pint of velouté sauce. Stew well together and serve at once. =Canard à la Reine.=--Cut off one wing of a duck and half the breast from the same side, remove the skin, take out the bone and fill the place with quenelle forcemeat. Lard the breast and put it into a braising pan over slices of leeks, carrots and onions and a little thyme, chervil, bayleaves and lemon peel. Add sufficient stock to prevent burning, set the pan on the fire and braise the duck, then glaze it. Serve with a purée of beans for garnish. =Salade à la Russe.=--Cut cold chicken and salmon into thin slices, arrange in a salad dish and mix with finely cut cooked asparagus heads, carrots and cauliflower, a few capers and a little caviare. The dressing is made with three parts of oil and one of vinegar, a little mustard and cayenne pepper and a tablespoonful of minced onion. Pour over the salad and stand on the ice till served. =Café Bavaroise.=--Grind half a pound of green coffee, roast in a sugar boiler without burning it or even browning and soak a quart of milk with it for about an hour. Now stir into a cupful of flour a teaspoonful of castor sugar into which has been dropped a little vanilla extract, and a little salt. Stir this all in with the strained coffee-flavored milk, bring to a boil, remove from the fire and stir in the yolks, then the whites of three eggs, all beaten firm. Fill paper cases with the mixture, bake, sprinkle castor sugar over the tops and serve at once. XXIII MENU Huitres à l'Américaine Bœuf à l'Aurore Pommes de Terre, Lyonnaise Salade Française Crème à la Russe =Huitres à l'Américaine.=--Place in a sauce bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of white pepper, a medium sized onion, chopped, and a teaspoonful of minced parsley. Mix lightly together along with a teaspoonful of olive oil, six drops of tobasco sauce, a little Worcestershire sauce and a gill of vinegar. Put a teaspoonful of this mixture on each raw oyster just before taking to the table. =Bœuf à l'Aurore.=--Season two steaks of about three-quarters of a pound each (any ordinary cut will do) with salt and pepper, baste on either side with a little oil and broil over a brisk fire for six minutes. Place on a hot dish and serve with the following sauce poured over: Mix in a saucepan a small glass of mushroom liquor with half a pint of bechamel sauce, half an ounce of butter and two or three tablespoonfuls of tomato sauce. Place on the fire, stir for ten minutes and just before removing add whole mushrooms cut in squares.