Aubergines k la Lyonnaise.— Baked, with fried
sliced onions ; demi-glace sauce.
— farcies au gratin.— Stuffed, top breaded, and
baked in oven.
— frites. — Peeled, cut in slices, dipped in batter,
and fried.
— k l’ltalienne. — Peeled, sliced, and tossed in
butter, seasoned and dressed on gratin dish, with
slices of tomatoes, finely minced onions or shallots,
grated parmesan and butter, then browned in the
oven.
— Proven§ale. — Halved, stuffed with duxelle or
mushroom mixture, flavoured with suspicion of
garlic, browned in oven.
— sautees. — Peeled, cut in quarters or smaller, and
tossed in butter.
— a la Turque. — Cut in two lengthways, scooped
out and filled with a mixture of cooked savoury
rice, finely minced mutton, and grated cheese,
sauced over with espagnole, and baked.
Betterave — Beetroot.
Betterave au natural. — Plain boiled, cut in slices.
— a la Bordelaise. — Thickly sliced cooked beet-
roots, fried in sweet oil, flavoured with chopped
onion, and finished in a red wine sauce.
— sautees au Beurre. — Cube or clove-shaped
pieces of cooked beetroot, tossed in butter.
Cardons — Cardoons.
Cardons. sauce a la Creme.— Parboiled and stewed
in rich stock ; served with cream sauce.
— a l’Espagnole. — Boiled in stock and stewed in
brown sauce.
— au Jus. — Parboiled, cooked in rich gravy, and
served with gravy.
— a la Moelle. — Parboiled, braised in demi-glace
sauce ; garnished with slices of beef marrow.
— a la Veloute. — Stewed white; dressed on crou-
tons of bread, and served with veloute sauce.
Carottes — Carrots.
Carottes k 1’AndalOUSe.— Braised young carrots,
finished in rich port wine sauce.
— a la Bechamel. — Boiled young carrots with white
sauce.
— k la Bourgeoise. — Parboiled and stewed in white
stock, thickened with flour and butter.
— k l’Espagnole. — Parboiled, stewed in stock and
espagnole sauce, seasoned with sugar, pepper, salt,
nutmeg, and fresh butter.
154
VEGETABLES
Carottes & la Lilloise. — Cut into thick round slices,
cooked in a little water with fresh butter and sugar
to season, finished in bechamel sauce, egg-yolks,
cream, and chopped parsley.
— k la MaitFe d’ Hotel. — Parboiled (pared and cut
in quaters), cooked in white stock, thickened with
veloute sauce, fresh butter, a little sugar, and
chopped parsley ; garnished with fried bread
croutons.
— k la Poulette. — Boiled and stewed in white sauce
with chopped parsley.
— au Saumon fume. — Young carrots and aspara-
gus points stewed, and garnished with slices of
smoked salmon.
Compote de Carottes. — Young carrots scraped and
cooked till tender in vanilla flavoured syrup ;
dressed and served like fruit compote.
— a la Creme. — Turned, parboiled, and cooked in
white sauce enriched with cream and butter.
— farcies. — Young carrots hollowed out and stuffed
with green pea puree mixed with egg-yolks, and
braised in butter and gravy.
— a la Vichy. — Small, round, young carrots, boiled,
tossed in butter, and sprinkled with finely chopped
parsley.
Celeri — Celery.
Celeri a la Bechamel. — Boiled celery, served with
white sauce.
— a l’Espagnole. — Boiled in stock and stewed in
brown sauce.
— frit It la Tomate. — Boiled, cut in four-inch
lengths, seasoned, dipped in frying batter, and fried
in hot fat ; served with tomato sauce.
— a la Fermiere. — Parboiled, stewed in stock with
a layer of lean pork ; served with brown sauce.
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Aubergines k la Lyonnaise.— Baked, with fried
sliced onions ; demi-glace sauce.
— farcies au gratin.— Stuffed, top breaded, and
baked in oven.
— frites. — Peeled, cut in slices, dipped in batter,
and fried.
— k l’ltalienne. — Peeled, sliced, and tossed in
butter, seasoned and dressed on gratin dish, with
slices of tomatoes, finely minced onions or shallots,
grated parmesan and butter, then browned in the
oven.
— Proven§ale. — Halved, stuffed with duxelle or
mushroom mixture, flavoured with suspicion of
garlic, browned in oven.
— sautees. — Peeled, cut in quarters or smaller, and
tossed in butter.
— a la Turque. — Cut in two lengthways, scooped
out and filled with a mixture of cooked savoury
rice, finely minced mutton, and grated cheese,
sauced over with espagnole, and baked.
Betterave — Beetroot.
Betterave au natural. — Plain boiled, cut in slices.
— a la Bordelaise. — Thickly sliced cooked beet-
roots, fried in sweet oil, flavoured with chopped
onion, and finished in a red wine sauce.
— sautees au Beurre. — Cube or clove-shaped
pieces of cooked beetroot, tossed in butter.
Cardons — Cardoons.
Cardons. sauce a la Creme.— Parboiled and stewed
in rich stock ; served with cream sauce.
— a l’Espagnole. — Boiled in stock and stewed in
brown sauce.
— au Jus. — Parboiled, cooked in rich gravy, and
served with gravy.
— a la Moelle. — Parboiled, braised in demi-glace
sauce ; garnished with slices of beef marrow.
— a la Veloute. — Stewed white; dressed on crou-
tons of bread, and served with veloute sauce.
Carottes — Carrots.
Carottes k 1’AndalOUSe.— Braised young carrots,
finished in rich port wine sauce.
— a la Bechamel. — Boiled young carrots with white
sauce.
— k la Bourgeoise. — Parboiled and stewed in white
stock, thickened with flour and butter.
— k l’Espagnole. — Parboiled, stewed in stock and
espagnole sauce, seasoned with sugar, pepper, salt,
nutmeg, and fresh butter.
154
VEGETABLES
Carottes & la Lilloise. — Cut into thick round slices,
cooked in a little water with fresh butter and sugar
to season, finished in bechamel sauce, egg-yolks,
cream, and chopped parsley.
— k la MaitFe d’ Hotel. — Parboiled (pared and cut
in quaters), cooked in white stock, thickened with
veloute sauce, fresh butter, a little sugar, and
chopped parsley ; garnished with fried bread
croutons.
— k la Poulette. — Boiled and stewed in white sauce
with chopped parsley.
— au Saumon fume. — Young carrots and aspara-
gus points stewed, and garnished with slices of
smoked salmon.
Compote de Carottes. — Young carrots scraped and
cooked till tender in vanilla flavoured syrup ;
dressed and served like fruit compote.
— a la Creme. — Turned, parboiled, and cooked in
white sauce enriched with cream and butter.
— farcies. — Young carrots hollowed out and stuffed
with green pea puree mixed with egg-yolks, and
braised in butter and gravy.
— a la Vichy. — Small, round, young carrots, boiled,
tossed in butter, and sprinkled with finely chopped
parsley.
Celeri — Celery.
Celeri a la Bechamel. — Boiled celery, served with
white sauce.
— a l’Espagnole. — Boiled in stock and stewed in
brown sauce.
— frit It la Tomate. — Boiled, cut in four-inch
lengths, seasoned, dipped in frying batter, and fried
in hot fat ; served with tomato sauce.
— a la Fermiere. — Parboiled, stewed in stock with
a layer of lean pork ; served with brown sauce.