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.

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