The new practical cookery guide

Bomaine — Blanched fonds cut in quarters, and sauteed with oil, tomatoes, tarragon, and chervil. Sagan — Blanched fonds filled with puree of calf’s brains, fines herbes, and sieved hard egg, cheese over, and gratines. Stanley — The fonds braised with white wine, onions, and ham, served with cream sauce and fine julienne of ham on top. Turgue — Fonds braised with onions, dice of mutton, and tomatoes. Venitienne — Blanched fonds served with Venitienne sauce. Legumes ( Vegetables ). Topinambour (Jerusalem Artichoke). They are peeled and kept in acidulated water till ready for cooking, which is done by boiling in salted half water and milk, and served with butter or sauce as required. A la Creme — Served with cream sauce. Au Beurre — Served with oiled butter over. An Gratin — Masked with white sauce and cheese and gratine, or made into a puree, cheese over, and gratine. Cravocienne — Sliced, blanched, and sauteed with butter, served with beurre noisette and browned crumbs over. Genevoise — Masked with bechamel sauce, cheese and crumbs over, and gratine. Italienne — Demiglace and cheese over, and gratine. Cardons (Cardoons). Prepared as celery, cut to required size, blanched and braised or boiled, and served with sauce, etc. A la Bourgeoise — Stewed in stock, onions and ham, Allemande sauce over. Au Jus — Braised, and served with rich veal jus lie. Espagnole — Braised and served with demiglace. Milanaise — Bechamel sauce, cheese and crumbs over, and gratine. Moelle — Braised, served with blanched beef marrow and demiglace. Mornay — Mornay sauce over, and gratines. Nivernaise — Braised with new carrots, butter and cream. The New Practical Cookery Guide. Cepes. A la Bordelaise — Sliced, sauteed with oil, chopped eschalots and fines herbes, seasoned, chopped parsley over. Creme — Blanched and stewed with cream and seasoned. Piemontaise — Farced with d’Uxelle, garlic flavour, and baked. Provengale — Sauteed with eschalots, fines herbes, tomatoes, garlic flavour, and demiglace. Rossini — Sliced, stewed with veal glaze, madeira, and truffes. Russe — Sliced, stewed with butter, onions, sour cream, fennel, and parsley. Touraine — Sauteed with fines herbes, tomatoes, dice of ham, and veal jus lie. Celeri (Celery). Celery prepared as a vegetable course makes an excellent dish ; it should be blanched first, then cut in neat pieces, and either braised or stewed or fried as required. Au Jus — Braised with good veal or beef gravy; when cooked, the gravy reduced to half glaze and mixed with demiglace tomatee and served over the celery. A V Espagnole — Braised and served with Espagnole sauce and a few strips of pimentoes. En Beignet a VIndienne — Well blanched, masked with curry sauce, and fried in batter (pate a frire). En Puree — Puree of celery with cream. Legumes ( Vegetables) . Frit — Cut to size required and fried in batter (pate a frire), or egged and breadcrumbed and fried. Genevoise — Boiled, placed in a casserole, bechamel sauce and cheese over and gratines. Italienne — Braised, placed in a gratin dish, with demiglace and cheese over and gratines. Moelle — Prepared as for Au Jus, sliced beef marrow over. Reine — Fried in batter (pate a frire). Villeroi — Well blanched, cut into neat pieces and masked with Villeroi sauce ; when cold, egged and breadcrumbed and fried. Concombre (Cucumber). Another vegetable which can be cooked in various