Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.

FONDU AU FROMAGE À L’ALEXANDER

Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.

This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.

Serve in napkin with fried parsley.

POACHED EGGS EN CROUSTADE À L’ALEXANDER

Work into a dough ½ pound of flour, one tablespoonful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diameter, place in molds and bake in moderate oven.

Melt two tablespoonsful of fresh butter, add 12 finely chopped shallots, ¼ pound of finely chopped fresh mushrooms, pepper, salt, and let it simmer, by constantly stirring, until it is thoroughly cooked, and finish with chopped parsley; mix well into this two tablespoonsful of demi-glacé. Cover the bottom of tartlettes with a layer of this preparation, place a freshly poached egg on top, cover with thick cream sauce, spray with grated Parmesan cheese, a dash of melted butter, and bake in moderate oven for about five minutes.