— a la Genevoise. — Parboiled, stewed in stock,
with layers of fat bacon ; when done, drained,
ranged in a baking dish, sauced over with veloute,
sprinkled with breadcrumbs and parmesan cheese,
and baked in the oven until brown.
— a ritalienne. — Parboiled celery heads stewed in
stock, covered with thin slices of bacon ; served
with Italian sauce.
— au Jus. — Stewed in and served with gravy.
■ — k la Paysanne. — Boiled, cut in five-inch lengths,
stewed in brown sauce.
— au Veloute. — Parboiled, stewed in stock, finished
with veloute sauce.
— a la Villepoi. — Boiled, cut in four-inch pieces,
drained, dipped in veloute sauce, egged, crumbed,
and fried in hot fat ; served plain or with tomato
sauce.
* "
*
VEGETABLES
I55
Pup^e de Celepi aux Croutons.— Mashed or puree
of celery, seasoned with salt, pepper, grated nut-
meg, and a little sugar, finished with bechamel
sauce and fresh butter ; garnished with fried bread
croutons.
C61eriac — Celery-knobs.
Celeriae & la Bechamel.— Stewed in and served
with white sauce.
— a l’Espag’nole. — Parboiled, and stewed in and
served with brown sauce.
— k la Joinville. — Boiled, cut into thick slices,
immersed in velout6 sauce, set to cool, dipped in
egg and crumbed, fried in hot fat, garnished with
fried parsley.
Cepes. — A species of mushroom.
— a la BOPdelaise. — Broiled in butter, served with
gravy, mixed with lemon juice and chopped
parsley.
— farcies au Jus. — Stuffed, and cooked in gravy.
— a la Ppovengale. — Stewed in stock, and served
with onion puree.
Citronille fapeie. — Stuffed pumpkin.
Champignons — M ushrooms.
Champignons fareis.— Stuffed mushrooms.
— a la BOPdelaise. — Broiled in butter and seasoned ;
served with gravy, mixed with chopped shallots
previously fried in butter, and chopped parsley.
— au beurre. — Broiled in fresh butter and served
on toast.
— Casse-tOUt. — Grilled or broiled in butter, placed
on buttered toast, and baked in the oven.
— fapeis a la Napolitaine.— Stuffed with cooked
rice, mixed with finely chopped garlic, shallots, and
parsley, grated parmesan cheese and breadcrumbs,
sprinkled with breadcrumbs and cheese, and sweet
oil, and baked in the oven ; served with demi-glace
sauce.
— aux fines hepbes. — Stewed in savoury herb
sauce.
— au gpatin. — Stuffed with grated ham, chopped
parsley, herbs, shallots, etc., placed on buttered
gratin dish, sauced with brown sauce, sprinkled
with breadcrumbs, and baked in sharp oven.
— a la Goupmet. — Turned cup mushrooms, hollow
parts filled with minced champignons, butter and
truffles, braised in light butter, meat glaze sauce,
and sprinkled with chopped parsley.
— Piemontaise. — Cut in slices, tossed in butter,
and finished in white sauce, flavoured with lemon
juice and chopped parsley.
156
VEGETABLES
Champignons a la Pro ven^ale.— Fried in oil,
stewed in rich gravy with chopped shallots, crushed
garlic, chopped parsley, and lemon juice, seasoned,
and served on croutons.
Chicoree — Chicory or Endive.
Chicoree a la Demi-glaee.— Stewed, with brown
sauce.
— a la Creme. — Stewed, with cream sauce.
Choux — Cabbages.
Chou blane farei. — Braised stuffed white cabbage.
— a l’ltalienne. — Boiled and stewed ; served with
braised chestnuts and small fried sausages.
Choux Broeolis. — Broccoli sprouts.
— a la Lilloise. — Small pieces of boiled cabbage
broiled in butter, seasoned with chopped onions
and parsley.
— frises or Chou erepu.— Scotch kale.
— de Savoie. — Savoy cabbage.
Choueroute au four. — Sourcrout stewed in the
oven.
Page 91
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a la Genevoise. — Parboiled, stewed in stock,
with layers of fat bacon ; when done, drained,
ranged in a baking dish, sauced over with veloute,
sprinkled with breadcrumbs and parmesan cheese,
and baked in the oven until brown.
— a ritalienne. — Parboiled celery heads stewed in
stock, covered with thin slices of bacon ; served
with Italian sauce.
— au Jus. — Stewed in and served with gravy.
■ — k la Paysanne. — Boiled, cut in five-inch lengths,
stewed in brown sauce.
— au Veloute. — Parboiled, stewed in stock, finished
with veloute sauce.
— a la Villepoi. — Boiled, cut in four-inch pieces,
drained, dipped in veloute sauce, egged, crumbed,
and fried in hot fat ; served plain or with tomato
sauce.
* "
*
VEGETABLES
I55
Pup^e de Celepi aux Croutons.— Mashed or puree
of celery, seasoned with salt, pepper, grated nut-
meg, and a little sugar, finished with bechamel
sauce and fresh butter ; garnished with fried bread
croutons.
C61eriac — Celery-knobs.
Celeriae & la Bechamel.— Stewed in and served
with white sauce.
— a l’Espag’nole. — Parboiled, and stewed in and
served with brown sauce.
— k la Joinville. — Boiled, cut into thick slices,
immersed in velout6 sauce, set to cool, dipped in
egg and crumbed, fried in hot fat, garnished with
fried parsley.
Cepes. — A species of mushroom.
— a la BOPdelaise. — Broiled in butter, served with
gravy, mixed with lemon juice and chopped
parsley.
— farcies au Jus. — Stuffed, and cooked in gravy.
— a la Ppovengale. — Stewed in stock, and served
with onion puree.
Citronille fapeie. — Stuffed pumpkin.
Champignons — M ushrooms.
Champignons fareis.— Stuffed mushrooms.
— a la BOPdelaise. — Broiled in butter and seasoned ;
served with gravy, mixed with chopped shallots
previously fried in butter, and chopped parsley.
— au beurre. — Broiled in fresh butter and served
on toast.
— Casse-tOUt. — Grilled or broiled in butter, placed
on buttered toast, and baked in the oven.
— fapeis a la Napolitaine.— Stuffed with cooked
rice, mixed with finely chopped garlic, shallots, and
parsley, grated parmesan cheese and breadcrumbs,
sprinkled with breadcrumbs and cheese, and sweet
oil, and baked in the oven ; served with demi-glace
sauce.
— aux fines hepbes. — Stewed in savoury herb
sauce.
— au gpatin. — Stuffed with grated ham, chopped
parsley, herbs, shallots, etc., placed on buttered
gratin dish, sauced with brown sauce, sprinkled
with breadcrumbs, and baked in sharp oven.
— a la Goupmet. — Turned cup mushrooms, hollow
parts filled with minced champignons, butter and
truffles, braised in light butter, meat glaze sauce,
and sprinkled with chopped parsley.
— Piemontaise. — Cut in slices, tossed in butter,
and finished in white sauce, flavoured with lemon
juice and chopped parsley.
156
VEGETABLES
Champignons a la Pro ven^ale.— Fried in oil,
stewed in rich gravy with chopped shallots, crushed
garlic, chopped parsley, and lemon juice, seasoned,
and served on croutons.
Chicoree — Chicory or Endive.
Chicoree a la Demi-glaee.— Stewed, with brown
sauce.
— a la Creme. — Stewed, with cream sauce.
Choux — Cabbages.
Chou blane farei. — Braised stuffed white cabbage.
— a l’ltalienne. — Boiled and stewed ; served with
braised chestnuts and small fried sausages.
Choux Broeolis. — Broccoli sprouts.
— a la Lilloise. — Small pieces of boiled cabbage
broiled in butter, seasoned with chopped onions
and parsley.
— frises or Chou erepu.— Scotch kale.
— de Savoie. — Savoy cabbage.
Choueroute au four. — Sourcrout stewed in the
oven.