— à la Parisienne.—For this slice down some cold cooked potatoes, season lightly with a little white pepper and salt, and let them heat, without cooking, in some good Soubise sauce. There are many varieties of this dish, for cold potatoes may be advantageously reheated in tomato, rich Allemande, maître d'hôtel, or indeed any good rich white sauce for a change. Floury potatoes are not so good for this as more waxy ones, as the former, unless very carefully handled, are apt to go to pieces.