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.