Paysc.nne — Blanched and braised with gravy, butter, onions, ham, and carrots. Navets (Turnips). Glaces — Blanched and sauteed with butter, veal gravy, and a pinch of sugar. Puree — As Puree Freneuse. Oignons (Onions). A V Espagnole — Sliced and cooked with milk and butter. Farcis — Blanched in salted water, remove top and scoop inside, farced with d’Uxelle, crumbs over, and gratincs. Frits— Sliced in rings, floured, and fried. Glaces — Button onions cooked in butter till browned, add veal gravy, and cook till glazed. Puree — As Puree Soubise. d d 2 404 The New Practical Cookery Guide. • Pe-Tzai (Chinese Cabbage). Prepared as cabbage. Poireatjx (Leeks). Au Jus — Blanched and braised with veal gravy. Creme — The white part blanched in acidulated salt water and served with cream sauce. En Tourte — The white part cut an inch long, blanched, and placed in a paste tourte, masked with cream sauce, covered with a layer of paste, and baked. Parisienne — Thick white part blanched and scooped, filled with mayonnaise containing chopped tarragon and chervil. o Carottes (Carrots). Bourgeoise — New carrots braised with butter, con- somme, pinch of sugar, lie with kneaded butter. Flamande — As Bourgeoise, add chopped parsley. Glacees — New carrots or old cut olive shape (if old, blanched first), and cooked with butter, little water to just cover, and a pinch of sugar; when done, should be nearly dry and glazed. Marianne — Cut as large julienne, cooked with butter and little stock, lie maitre d’ hotel butter. Parisienne — As Flamande, lie Allemande sauce and mixed with cooked rice. Paysanne — Sliced and cooked with consomme✪ Bourgeoise (Carrots), chopped onions, lie with cream. Legumes ( Vegetables ) . 405 Vichy — Sliced and cooked with butter, stock, pinch of sugar and Vichy salt (Vichy water is used instead of stock abroad). Salsifis — Salsify (or Oyster Plant). Salsify is first scraped and cut to size and soaked in acidulated water to preserve its whiteness ; it is then blanched and served it la creme or fried, gratines, or in salad. A la Creme — Blanched and served with cream sauce over. Au Gratin — Prepared as a la creme poured into a gratin dish, cheese over, and gratines. Frits I. — Blanched, breaded, and fried. Frits II. — Blanched, and fried in batter (pate a frire). Tomates (Tomatoes). A V Americaine — Cut in halves, cooked, and filled with cooked Indian corn and puree of sweet corn. Carmelite — Cut in halves, cooked, and served with fish farce, shrimp sauce round. Genevoise — Cut in halves, filled with fines herbes farce, cheese and crumbs over, butter and gratines. Indienne — Cut in halves and cooked, filled with rice it 1’ Indienne. Polonaise — Farced with a mixture of breadcrumbs, chopped hard eggs, butter, garlic flavour, and baked. Portugaise — Sliced and sauteed with oil, chopped, parsley over. 406 The New Practical Cookery Guide. Provengale — Farced with a mixture of breadcrumbs, chopped hard eggs, anchovies, and parsley, crumbs over, and baked. 8 an Francisco — (Cold) skinned, masked with aspic. Turque — Farced with cooked rice, onions, fennel, and baked with oil over. Truffe. Au Champagne — Cooked in casserole with a mirpoix, champagne, and claret. En Cendre — Wrapped in slices of fat bacon or paste, greased paper round, and cooked in hot cinders (cendre), devilled sauce separate. Provengale — Sliced, sauteed with olive oil, onions, marsala, and anchovy butter, parsley over.

AI-modernized reading of the original text

Paysanne — Blanched and braised with gravy, butter, onions, ham, and carrots. Navets (Turnips). Glaces — Blanched and sauteed with butter, veal gravy, and a pinch of sugar. Puree — As Puree Freneuse. Oignons (Onions). À l'Espagnole — Sliced and cooked with milk and butter. Farcis — Blanched in salted water, remove top and scoop inside, farced with d’Uxelle, crumbs over, and gratincs. Frits— Sliced in rings, floured, and fried. Glaces — Button onions cooked in butter till browned, add veal gravy, and cook till glazed. Puree — As Puree Soubise. d d 2 404 The New Practical Cookery Guide. • Pe-Tzai (Chinese Cabbage). Prepared as cabbage. Poireaux (Leeks). Au Jus — Blanched and braised with veal gravy. Creme — The white part blanched in acidulated salt water and served with cream sauce. En Tourte — The white part cut an inch long, blanched, and placed in a paste tourte, masked with cream sauce, covered with a layer of paste, and baked. Parisienne — Thick white part blanched and scooped, filled with mayonnaise containing chopped tarragon and chervil. o Carottes (Carrots). Bourgeoise — New carrots braised with butter, consomme, pinch of sugar, lie with kneaded butter. Flamande — As Bourgeoise, add chopped parsley. Glacees — New carrots or old cut olive shape (if old, blanched first), and cooked with butter, little water to just cover, and a pinch of sugar; when done, should be nearly dry and glazed. Marianne — Cut as large julienne, cooked with butter and little stock, lie maitre d’ hotel butter. Parisienne — As Flamande, lie Allemande sauce and mixed with cooked rice. Paysanne — Sliced and cooked with consomme, chopped onions, lie with cream. Legumes ( Vegetables ) . Vichy — Sliced and cooked with butter, stock, pinch of sugar and Vichy salt (Vichy water is used instead of stock abroad). Salsifis — Salsify (or Oyster Plant). Salsify is first scraped and cut to size and soaked in acidulated water to preserve its whiteness ; it is then blanched and served à la crème or fried, gratines, or in salad. A la Creme — Blanched and served with cream sauce over. Au Gratin — Prepared as a la creme poured into a gratin dish, cheese over, and gratines. Frits I. — Blanched, breaded, and fried. Frits II. — Blanched, and fried in batter (pate a frire). Tomates (Tomatoes). À l'Américaine — Cut in halves, cooked, and filled with cooked Indian corn and puree of sweet corn. Carmelite — Cut in halves, cooked, and served with fish farce, shrimp sauce round. Genevoise — Cut in halves, filled with fines herbes farce, cheese and crumbs over, butter and gratines. Indienne — Cut in halves and cooked, filled with rice à l'Indienne. Polonaise — Farced with a mixture of breadcrumbs, chopped hard eggs, butter, garlic flavour, and baked. Portugaise — Sliced and sauteed with oil, chopped, parsley over. The New Practical Cookery Guide. Provengale — Farced with a mixture of breadcrumbs, chopped hard eggs, anchovies, and parsley, crumbs over, and baked. San Francisco — (Cold) skinned, masked with aspic. Turque — Farced with cooked rice, onions, fennel, and baked with oil over. Truffe. Au Champagne — Cooked in casserole with a mirpoix, champagne, and claret. En Cendre — Wrapped in slices of fat bacon or paste, greased paper round, and cooked in hot cinders (cendre), devilled sauce separate. Provengale — Sliced, sauteed with olive oil, onions, marsala, and anchovy butter, parsley over.

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Bourgeoise (Carrots)

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