=Salade Française.=--Chop fine a bunch of parsley, two small onions and six anchovies. Lay them in a bowl and mix with salt and mustard to taste, two tablespoonfuls of salad oil and a gill of vinegar. Stir all well together and then add, one at a time, some very thin strips of cold roasted or boiled meat, not more than three or four inches long. Shake the slices well in the dressing. Cover the bowl closely and allow to stand for at least three hours. Serve garnished with parsley. =Pommes de Terre, Lyonnaise.=--Cut into round slices eight boiled potatoes, lay them in a frying pan with an ounce and a half of butter and the slices of a partly cooked onion. Season with salt and pepper and cook till the potatoes become well browned, tossing all the while. Serve with chopped parsley sprinkled over. =Crème à la Russe.=--Put into a saucepan a pint of milk, half a pound of lump sugar, the grated rind of two lemons and an ounce of gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks of two eggs, unbeaten. Place on the fire to curdle. Strain, and when cool add the juice of the two lemons and the whites of the eggs beaten stiffly. Stir all well together and pour into a wet mould. Turn out when well set. XXIV MENU Potage Napolitaine Truites à la Monbarry Croquettes de Pommes de Terre Celeri-rave en Salade Pouding aux Figues =Potage Napolitaine.=--Boil in strong bouillon small forcemeat balls made of any left-over game or meat. Then soak croutons in the same bouillon. Add the forcemeat balls and serve. =Truites à la Monbarry.=--Prepare several trout and lay them in a pan with a quarter pound of butter and some strong spices. Allow to heat slowly in an open oven and when the butter is entirely melted, drop on the trout two well beaten yolks of eggs. Grate cheese over this and cover all with a quantity of fine breadcrumbs. Brown lightly in a hot oven and serve. =Croquettes de Pommes de Terre.=--Boil and drain about two and a half pounds of potatoes. Add a generous quantity of butter, yolks of two eggs, salt and pepper and the white of the eggs beaten to a snow. Beat the whole up briskly, shape the mixture into balls and fry in a pan. =Celeri-rave en Salade.=--Trim carefully a bunch of celery, leaving on as much of the root as possible. Cut in half and boil in salted water till tender. Then trim into even sticks and season it very piquantly with French mustard, a few young onions, pepper, salt and finely chopped parsley. Garnish with lettuce-leaves and slices of beet. =Pouding aux Figues.=--Mix in a large bowl a cupful of breadcrumbs, half a cup of farina, a pinch of salt, a cup of suet, cut fine, a cup of powdered sugar, a minced carrot and a cup and a half of chopped figs. Grease a baking mould, line it with whole figs, and empty the mixture into it. Cook for four hours, the pan standing in water. Serve hot with a rum sauce.