— a l’Alsaeienne. — Stewed, with boiled bacon and
smoked sausages.
— au Champagne. — Stewed, flavoured with cham-
pagne.
Chou-navet.— Chou-rave.— T urnip cabbage .
Chou Printanier.— spring cabbage.
Chou-rouge etouffe. — Stewed or braised red cab-
bage.
Choux de Bruxelles — Brussels Sprouts.
Choux de Bruxelles sautes.— Boiled, drained,
and tossed in fresh butter.
— Cantabres. — Braised cabbages, with slices of
ham and Basque sausages.
— a la Maitre d’Hotel. — Boiled, with parsley
butter or parsley sauce.
Chou de Mer (Chou Marin d’Angleterre) — Seakale.
Chou de Mer a la Bechamel.— Boiled seakale, with
white sauce.
— a la Hollandaise. — With hollandaise sauce.
C hou-fleur — Cauliflower.
Chou-fleur a l’Anglaise. — Boiled ; served with
melted butter sauce.
— au beurre fondu. — Boiled ; served with oiled
butter.
— a la Fran^aise. — Cut into quarters, boiled and
stewed in white sauce, seasoned with salt, pepper,
and nutmeg.
VEGETABLES
157
Chou-fleur au gratin.— Boiled, coated with white
sauce, breadcrumbs, grated cheese, oiled butter,
and baked in oven.
— a la Fran§aise. — Parboiled and stewed, with
braised chestnuts.
— k la Hollandaise. — Boiled, with hollandaise
sauce.
— a la Piemontaise. — Boiled, sauced over with
white sauce mixed with grated parmesan cheese.
— Polonaise. — Boiled, breaded with fried bread-
crumbs, nut brown butter, lemon juice, and
chopped parsley.
Rejet de Chou. — Cabbage sprout.
Chou sauvage.— Curled cabbage.
Choux- vents. —Greens .
Concombre — Cucumber.
Coneombre a la maitne d’hotel.— Peeled, and
boiled in white stock ; served with parsley sauce.
— a la eneme. — Peeled, parboiled, and stewed
with cream sauce.
— farcis. — Stuffed and braised.
— sautes aux fines herbes.— Peeled, sliced, and
broiled in butter, with finely chopped parsley, etc.
— a la tomate. — Peeled, and stewed with tomato
sauce.
Pupee de eoneombres. — Peeled, boiled .and mashed
(passed through a sieve), mixed with bechamel
sauce, and seasoned with pepper, salt, and a little
sugar.
— a l’Espagnole. — Peeled, cut in quarters, par-
boiled, drained, and fried in butter ; served with
espagnole sauce.
— a la Napolitaine. — Peeled, halved, stuffed with
chopped mushrooms and savoury herbs, and
braised, ranged on a dish, sprinkled with parmesan
cheese, and sauced over with veloute sauce.
Epinards — Spinach.
Epinands au Jus.— Boiled, with gravy.
— a la Bechamel. — Boiled, mashed, and finished
with white sauce.
— k la Colbert.— With poached eggs.
— fancis. — Large spinach leaves spread with
chicken forcemeat, rolled up, braised in consomme
stock, and served with brown sauce.
— k la Fnanqaise. — Boiled, and finished with
cream and butter.
— a l’ltalienne. — Spinach puree mixed with
bechamel, grated cheese, and butter; garnished
with small ravioles poached in stock.
Roulade d’Epinands. — Pancakes filled with spinach.
VEGETABLES
158
Ffcves de marais — Broad beans (Windsor beans.)
Feves de marais a la creme.— Boiled, with white
cream sauce.
— aux fines herbes. — Boiled, with parsley sauce.
— au lard. — Boiled, tossed in butter, with fried
dice shapes of bacon.
— la poulette. — Parboiled, and stewed in white
sauce with chopped parsley.
— a la Proven§ale. — Boiled, and stewed in brown
sauce, with fried sliced onions.
Haricots blancs — White haricot beans.
Haricots blancs a la Bretonne.— Boiled, and
stewed in brown sauce, with finely chopped fried
onions and parsley.
— a la B6ehamel. — Parboiled, and’stewed in white
sauce.
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— a l’Alsaeienne. — Stewed, with boiled bacon and
smoked sausages.
— au Champagne. — Stewed, flavoured with cham-
pagne.
Chou-navet.— Chou-rave.— T urnip cabbage .
Chou Printanier.— spring cabbage.
Chou-rouge etouffe. — Stewed or braised red cab-
bage.
Choux de Bruxelles — Brussels Sprouts.
Choux de Bruxelles sautes.— Boiled, drained,
and tossed in fresh butter.
— Cantabres. — Braised cabbages, with slices of
ham and Basque sausages.
— a la Maitre d’Hotel. — Boiled, with parsley
butter or parsley sauce.
Chou de Mer (Chou Marin d’Angleterre) — Seakale.
Chou de Mer a la Bechamel.— Boiled seakale, with
white sauce.
— a la Hollandaise. — With hollandaise sauce.
C hou-fleur — Cauliflower.
Chou-fleur a l’Anglaise. — Boiled ; served with
melted butter sauce.
— au beurre fondu. — Boiled ; served with oiled
butter.
— a la Fran^aise. — Cut into quarters, boiled and
stewed in white sauce, seasoned with salt, pepper,
and nutmeg.
VEGETABLES
157
Chou-fleur au gratin.— Boiled, coated with white
sauce, breadcrumbs, grated cheese, oiled butter,
and baked in oven.
— a la Fran§aise. — Parboiled and stewed, with
braised chestnuts.
— k la Hollandaise. — Boiled, with hollandaise
sauce.
— a la Piemontaise. — Boiled, sauced over with
white sauce mixed with grated parmesan cheese.
— Polonaise. — Boiled, breaded with fried bread-
crumbs, nut brown butter, lemon juice, and
chopped parsley.
Rejet de Chou. — Cabbage sprout.
Chou sauvage.— Curled cabbage.
Choux- vents. —Greens .
Concombre — Cucumber.
Coneombre a la maitne d’hotel.— Peeled, and
boiled in white stock ; served with parsley sauce.
— a la eneme. — Peeled, parboiled, and stewed
with cream sauce.
— farcis. — Stuffed and braised.
— sautes aux fines herbes.— Peeled, sliced, and
broiled in butter, with finely chopped parsley, etc.
— a la tomate. — Peeled, and stewed with tomato
sauce.
Pupee de eoneombres. — Peeled, boiled .and mashed
(passed through a sieve), mixed with bechamel
sauce, and seasoned with pepper, salt, and a little
sugar.
— a l’Espagnole. — Peeled, cut in quarters, par-
boiled, drained, and fried in butter ; served with
espagnole sauce.
— a la Napolitaine. — Peeled, halved, stuffed with
chopped mushrooms and savoury herbs, and
braised, ranged on a dish, sprinkled with parmesan
cheese, and sauced over with veloute sauce.
Epinards — Spinach.
Epinands au Jus.— Boiled, with gravy.
— a la Bechamel. — Boiled, mashed, and finished
with white sauce.
— k la Colbert.— With poached eggs.
— fancis. — Large spinach leaves spread with
chicken forcemeat, rolled up, braised in consomme
stock, and served with brown sauce.
— k la Fnanqaise. — Boiled, and finished with
cream and butter.
— a l’ltalienne. — Spinach puree mixed with
bechamel, grated cheese, and butter; garnished
with small ravioles poached in stock.
Roulade d’Epinands. — Pancakes filled with spinach.
VEGETABLES
158
Ffcves de marais — Broad beans (Windsor beans.)
Feves de marais a la creme.— Boiled, with white
cream sauce.
— aux fines herbes. — Boiled, with parsley sauce.
— au lard. — Boiled, tossed in butter, with fried
dice shapes of bacon.
— la poulette. — Parboiled, and stewed in white
sauce with chopped parsley.
— a la Proven§ale. — Boiled, and stewed in brown
sauce, with fried sliced onions.
Haricots blancs — White haricot beans.
Haricots blancs a la Bretonne.— Boiled, and
stewed in brown sauce, with finely chopped fried
onions and parsley.
— a la B6ehamel. — Parboiled, and’stewed in white
sauce.