37 (mixed) a la Poulette 35 (soy) l8l Bechamel sauce . . 20Q Beetroot bouchees (savoury) 46 tossed in butter 46 cassolettes : fritters 47 how to cook . . 46 greens 49 ragout : soup : salad 48 salad (and potato) . . 49 Borecole, or Scotch kale 50 Brown sauce 20Q Brussels sprouts 52 with bacon . . 54 with chestnuts 53 fritters 52 purie salad . . 53 sauteed 53 soup . . 54 with tomatoes 52 Bubble and squeak 63 Butter sauce 213 Cabbage, with apples . . 64 with bacon . . 58 boiled : creamed 56 braised, Flemish 59 German 59 h la crime 57 curried CO au gratin 58 with potatoes 6l pudding (savoury) . . 57 217 2l8 GENERAL INDEX Cabbage salad (American) savoury soup . . (French) stuffed timbale a la Viennoise (red) . . braised pickled (savoy) Cardoon, with marrow . salad (Spanish) Cardoons (Spanish style) and Bechamel sauce with Parmesan cheese fried Carrot cassolettes fritters salad (Hungarian) . soup (or Crecy) Carrots h l’Allemande . curried, or with peas k la Favorite : Flamande it l’lndienne (new) a la Maitre d’Hotel h la Poulette (new) preserved k la Vichy Cauliflower, baked beignets to boil a (buds) fried . . fricassee : au gratin pickled a la Polonaise PAGE 63 Chestnut croquettes 59 and lentil cutlets 60 soup : timbales 61 Chicory a la creme 60 salad . . 57 soup (cream) 58 Colcannon 62 Cress 62 Cucumber, braised with beef 64 marrow . . 63 croustades 65 fried 67 a la Maitre d’Hotel 66 a la Poulette. . 66 salad . . 66 sauce (cold) . . 66 soup (cream) . . 72 stuffed 72 a la Demi-glace 73 a la Reine (cold) 68 soup 7r a la Tomate 70 Curry sauce 69 Dandelion salad : soup 71 Dutch sauce (Hollandaise) 70 Egg sauce 69 Endive, braised 73 au gratin 72 salad . . 77 Finocchio 75 Gratin sauce 75 Green corn 76 Kohl-rabi 76 Laver 78 Leek fritters 78 omelet preserved 78 soup . . 103 salad 77 Leeks, braised . . 104 soup (cream) 75 au gratin 104 Celeriac . . 86 a la Ravigote IO4 with oysters (fried) . . 86 a la Vinaigrette 104 Celery, braised 81 Lemon sauce 21 1 a la Bechamel 84 Lentil croquettes no au jus 84 omelet IO9 cheese : croquettes 82 puree k la Conde 107 fritters 81 rissoles . . 108 as hors d’ oeuvre 80 salad : Dutch lentil salad no a la Maitre d’Hotel . . 83 soup (and asparagus) . . 108 pie . . 82 (French) . . 107 salad (and nut) 85 tartlets with eggs . . 109 sauce . . 212 Lentils a la Bretonne . . 107 souffles 83 a la Maitre d’H6tel . . 106 soup (cream) . . 84 savoury 106 stewed (and macaroni) 80 Lettuce, braised 112 sticks : salad . . . . 81 85 k la creme . . 112 h la Villeroy . . 85 garbure of . . 112 Cepe bouchees (small) . . Cepes with garlic 88 hearts, fried ”3 89 and peas, shredded . . 115 au gratin 88 salad 115 k la Polonaise, (tartlets of) . . 89 soup . . in h la Proven?alc 87 timbales 114 PAGE 90 91 90 92 93 92 6l 93 95 97 97 96 94 99 213 97 95 96 98 95 98 209 99 210 211 roo 100 101 roi 213 roi 101 102 105 105 GENERAL INDEX. PAGE Lettuces, braised with green peas 113. 114 stuffed 113 Mayonnaise sauce 21 1 Melted butter sauce 208 Morel “5 Mousseline sauce 210 Mushroom bouchees 119 croutes Il8 omelet : rolls 120 Mushrooms, broiled II 7 in cases, devilled 118 with cream : creamed 117 with eggs 1 19 au gratin 120

AI-modernized reading of the original text

(mixed) a la Poulette (soy) Bechamel sauce . . 20Q Beetroot bouchees (savoury) tossed in butter cassolettes : fritters how to cook . . greens ragout : soup : salad salad (and potato) . . Borecole, or Scotch kale Brown sauce 20Q Brussels sprouts with bacon . . with chestnuts fritters purie salad . . sauteed soup . . with tomatoes Bubble and squeak Butter sauce Cabbage, with apples . . with bacon . . boiled : creamed braised, Flemish German h la crime curried CO au gratin with potatoes pudding (savoury) . . Cabbage salad (American) savoury soup . . (French) stuffed timbale a la Viennoise (red) . . braised pickled (savoy) Cardoon, with marrow . salad (Spanish) Cardoons (Spanish style) and Bechamel sauce with Parmesan cheese fried Carrot cassolettes fritters salad (Hungarian) . soup (or Crecy) Carrots h l’Allemande . curried, or with peas k la Favorite : Flamande it l’lndienne (new) a la Maitre d’Hotel h la Poulette (new) preserved k la Vichy Cauliflower, baked beignets to boil a (buds) fried . . fricassee : au gratin pickled a la Polonaise 63 Chestnut croquettes 59 and lentil cutlets 60 soup : timbales 61 Chicory a la creme 60 salad . . 57 soup (cream) 58 Colcannon 62 Cress 62 Cucumber, braised with beef 64 marrow . . 63 croustades 65 fried 67 a la Maitre d’Hotel 66 a la Poulette. . 66 salad . . 66 sauce (cold) . . 66 soup (cream) . . 72 stuffed 72 a la Demi-glace 73 a la Reine (cold) 68 soup 7r a la Tomate 70 Curry sauce 69 Dandelion salad : soup 71 Dutch sauce (Hollandaise) 70 Egg sauce 69 Endive, braised 73 au gratin 72 salad . . 77 Finocchio 75 Gratin sauce 75 Green corn 76 Kohl-rabi 76 Laver 78 Leek fritters 78 omelet preserved soup . . salad Leeks, braised . . soup (cream) au gratin Celeriac . . a la Ravigote IO4 with oysters (fried) . . a la Vinaigrette Celery, braised Lemon sauce 21 1 a la Bechamel Lentil croquettes no au jus omelet IO9 cheese : croquettes puree k la Conde fritters rissoles . . as hors d’ oeuvre salad : Dutch lentil salad no a la Maitre d’Hotel . . soup (and asparagus) . . pie . . (French) . . salad (and nut) tartlets with eggs . . sauce . . Lentils a la Bretonne . . souffles a la Maitre d’H6tel . . soup (cream) . . savoury stewed (and macaroni) Lettuce, braised sticks : salad . . . . 81 k la creme . . h la Villeroy . . garbure of . . Cepe bouchees (small) . . Cepes with garlic hearts, fried ”3 and peas, shredded . . au gratin salad k la Polonaise, (tartlets of) . . soup . . in h la Proven?alc timbales roo roi roi Lettuces, braised with green peas 113. 114 stuffed Mayonnaise sauce 21 1 Melted butter sauce Morel “5 Mousseline sauce Mushroom bouchees croutes omelet : rolls Mushrooms, broiled II 7 in cases, devilled with cream : creamed with eggs 1 19 au gratin

How to cook vegetables