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.

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