Beignets de tomates.
Puree de tomates.
Tomates ernes.
Tomates an naturcl.
Tomates sautees.
Tomates frites.
Tomates farcies.
Tomates gr illees .
Tomato fritters.
Mashed tomatoes.
Raw tomatoes.
Plain boiled tomatoes.
Tomatoes tossed in butter.
Fried tomatoes.
Stuffed tomatoes.
Grilled tomatoes.
VEGETABLES
165
Tomates au gratin.— Skinned and sliced, ranged
on buttered dish, with shallots and brown sauce,
covered with breadcrumbs, etc., and baked in the
oven.
— a la Caroline. — Stuffed with cooked rice, seasoned
with meat glaze and grated parmesan cheese ; baked
— a la CPeole (Cold). — Ripe, firm tomatoes, scooped
out and filled with shredded celery, beetroot, and
hard-boiled egg ; finished with tartare sauce and
dressed on lettuce leaves.
— a l’Espagnole. — Stuffed with breadcrumbs,
chopped ham, moistened with egg-yolk, brown
sauce, and seasoned ; baked in the oven ; served
with demi-glace sauce.
— aux fines herbes.— Stewed in gravy and butter,
with finely chopped parsley.
— a la Florentine. — Cut in halves, stuffed with a
mixture of fried chopped chicken livers, grated
parmesan cheese, egg-yolks, fried chopped shallots,
and breadcrumbs, moistened with sherry and
seasoned, sprinkled with breadcrumbs, grated
cheese, and butter; baked.
— frappees en mayonnaise. — Peeled raw
tomatoes, scooped out in centre and frozen, filled
with half frozen mayonnaise, and served on lettuce
leaves.
— a l’lndienne. — Halves of tomatoes stuffed with
curried rice and baked.
— a la Proven§ale. — Stuffed with onion puree,
flavoured with garlic, and braised ; served with
demi-glace sauce.
— k la Sieilienne. — Stuffed whole with a mixture of
tomato pulp, chopped ham, parsley, shallots, mush-
rooms, and breadcrumbs, moistened with a madere
sauce, sprinkled with breadcrumbs and grated
cheese; baked.
— a la Toscane. — Stuffed with chicken farce and
braised ; served with perigord sauce.
T opinambours — Jerusalem Artichokes.
Topinambours a la creme. — Stewed in white
cream sauce.
— ct la Bechamel. — Stewed in white sauce.
— k l’Espagnole. — Stewed in brown sauce.
— a la GeOPgienne. — Sliced and boiled, seasoned,
fried in butter, and sprinkled with fried bread-
crumbs.
— au gpatin. — Parboiled and stewed in white sauce ;
dished up, covered with breadcrumbs and cheese ;
browned in the oven.
— a l’lndienne. — Parboiled and stewed in curry
sauce ; served with boiled rice.
1 66
PUNCHES
Puree de Topinambours.— Boiled and mashed
(rubbed through a sieve), seasoned, enriched with
stock and cream.
T ruffes — T ruffles.
Truffes en belle Vue.— Peeled fresh truffles cooked
in rich stock, Madeira or champagne, and meat
extract ; served in small, thin, pastry crust cup
shapes.
— k l’ltalienne. — Sliced, broiled in fresh butter,
with finely chopped shallots and parsley, moistened
with gravy and lemon juice, seasoned with salt,
cayenne, and ground mace.
— de P^Pig’OPd. — Black perigord truffles.
— a la Rothschild. — Peeled fresh truffles, coated
entirely with light chicken farce, egged, crumbed,
and fried in deep fat ; dressed in pyramid, and
garnished with fried parsley.
— saut6es au champagne.— Broiled truffles in
butter, and finished in champagne.
— k la sepviette. — Large fresh truffles, cooked in
wine, and served cold on folded napkin.
Buisson de tpuffes k la Royale.— Large round
truffles, stewed in Madeira wine ; served on fried
bread-crust, decorated with silver skewer and
parsley.
Cpoutes aux tpuffes. — Whole or sliced truffles on
toast.
Page 97
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Beignets de tomates.
Puree de tomates.
Tomates ernes.
Tomates an naturcl.
Tomates sautees.
Tomates frites.
Tomates farcies.
Tomates gr illees .
Tomato fritters.
Mashed tomatoes.
Raw tomatoes.
Plain boiled tomatoes.
Tomatoes tossed in butter.
Fried tomatoes.
Stuffed tomatoes.
Grilled tomatoes.
VEGETABLES
165
Tomates au gratin.— Skinned and sliced, ranged
on buttered dish, with shallots and brown sauce,
covered with breadcrumbs, etc., and baked in the
oven.
— a la Caroline. — Stuffed with cooked rice, seasoned
with meat glaze and grated parmesan cheese ; baked
— a la CPeole (Cold). — Ripe, firm tomatoes, scooped
out and filled with shredded celery, beetroot, and
hard-boiled egg ; finished with tartare sauce and
dressed on lettuce leaves.
— a l’Espagnole. — Stuffed with breadcrumbs,
chopped ham, moistened with egg-yolk, brown
sauce, and seasoned ; baked in the oven ; served
with demi-glace sauce.
— aux fines herbes.— Stewed in gravy and butter,
with finely chopped parsley.
— a la Florentine. — Cut in halves, stuffed with a
mixture of fried chopped chicken livers, grated
parmesan cheese, egg-yolks, fried chopped shallots,
and breadcrumbs, moistened with sherry and
seasoned, sprinkled with breadcrumbs, grated
cheese, and butter; baked.
— frappees en mayonnaise. — Peeled raw
tomatoes, scooped out in centre and frozen, filled
with half frozen mayonnaise, and served on lettuce
leaves.
— a l’lndienne. — Halves of tomatoes stuffed with
curried rice and baked.
— a la Proven§ale. — Stuffed with onion puree,
flavoured with garlic, and braised ; served with
demi-glace sauce.
— k la Sieilienne. — Stuffed whole with a mixture of
tomato pulp, chopped ham, parsley, shallots, mush-
rooms, and breadcrumbs, moistened with a madere
sauce, sprinkled with breadcrumbs and grated
cheese; baked.
— a la Toscane. — Stuffed with chicken farce and
braised ; served with perigord sauce.
T opinambours — Jerusalem Artichokes.
Topinambours a la creme. — Stewed in white
cream sauce.
— ct la Bechamel. — Stewed in white sauce.
— k l’Espagnole. — Stewed in brown sauce.
— a la GeOPgienne. — Sliced and boiled, seasoned,
fried in butter, and sprinkled with fried bread-
crumbs.
— au gpatin. — Parboiled and stewed in white sauce ;
dished up, covered with breadcrumbs and cheese ;
browned in the oven.
— a l’lndienne. — Parboiled and stewed in curry
sauce ; served with boiled rice.
1 66
PUNCHES
Puree de Topinambours.— Boiled and mashed
(rubbed through a sieve), seasoned, enriched with
stock and cream.
T ruffes — T ruffles.
Truffes en belle Vue.— Peeled fresh truffles cooked
in rich stock, Madeira or champagne, and meat
extract ; served in small, thin, pastry crust cup
shapes.
— k l’ltalienne. — Sliced, broiled in fresh butter,
with finely chopped shallots and parsley, moistened
with gravy and lemon juice, seasoned with salt,
cayenne, and ground mace.
— de P^Pig’OPd. — Black perigord truffles.
— a la Rothschild. — Peeled fresh truffles, coated
entirely with light chicken farce, egged, crumbed,
and fried in deep fat ; dressed in pyramid, and
garnished with fried parsley.
— saut6es au champagne.— Broiled truffles in
butter, and finished in champagne.
— k la sepviette. — Large fresh truffles, cooked in
wine, and served cold on folded napkin.
Buisson de tpuffes k la Royale.— Large round
truffles, stewed in Madeira wine ; served on fried
bread-crust, decorated with silver skewer and
parsley.
Cpoutes aux tpuffes. — Whole or sliced truffles on
toast.