Gancel's culinary encyclopedia of modern cooking

Bretonne, Cooked. Drained, on Bretonne sa., cooked for 1 hour or w. gravy of Roasted Lamb. Gratin, Cooked. Thi sa. or gravy, bread crumbs on top, Butter, Baked. Maftre cP Hotel, Same Beurre. Lyonnaise, Cooked thi. Lyonnaise sa. or chopped onions fried w. butter. — 323 — Puree, Cooked, pounded, strained for pu. or soup. The color of the beans designates the name. Salade, All beans cooked sea. w. French dressing (broad Beans, Flageolets, Lima Beansv same preparation). STRING BEANS (Haricots Verts) Allemande, Cooked, Cooked Anglaise thi. All-sa. Anglaise, Cooked in salt water, drained, served w. fresh butter on top. Beurre, Butter. Cooked Anglaise thi. w. butter or saute in pan w. butter rissoles. Creme, Cooked Anglaise thi. cream sa. Maitre d' Hotel, Cooked, thi. butter and parsley. Panaches, String beans, mixed w. flageolets, corn lima beans or peas, thi. w. butter, cream sa. or veloute. Puree, Cooked Anglaise, pounded, strained for pu. or soup. Petits, Cooked Anglaise w. chopped fried onions thi. cream sa. or veloute. Salade, Cooked Anglaise. Cold w. onions or fine herbs, according to name. French dressing. Tourangelle, Cooked thi. w. cream, parsley. BEETS (Betteraves) Beets should be well cooked. In America and Eng¬ land they are boiled and seasoned with cream sauce or butter. The Russians make soup. In Germany they are torrified and take the place of chicory. In certain countries a mild wine is made. The leaves of the beet are prepared the same as spinach. The best way is to bake, pickle, braise or in cream w. gravy, or in salad. CABBAGES (Choux) The cabbage is a precious vegetable in cooking. It is indigestible and requires a great deal of lard in its preparation. Following are several preparations of dif¬ ferent cabbages. — 324 — BRUSSELS SPROUTS (Choux de Bruxelles) Anglaise, Cleaned, cooked in boiling salt water, drained w. fresh butter. Bonne Femme, 3/4 cooked, sea, braised w. butter 20 to 35 minutes. Marrons, Same Bonne Pemme w. chestnuts, 30 to 40 minutes. Puree, Cooked, strained, add w. cream or mashed pota* toes. Saute, w. brown butter, sea. lightly browned. CAULIFLOWER (Choux-fleurs) Anglaise, Boiled w. the green leaves around, fresh butter. Bouillie, Cooked in boiled water w. salt and lemon juice or milk. Served w. melted butter, cream or hollandaise sa. etc. Frit, Cooked pickled w. oil, lemon juice, sea. chopped • parsley, dipped in batter, fried tom. sa. Gratin, Cooked w. Mornay sa. cov. center w. Mornay sauce, sprinkled cheese, crumbs, and butter. Baked. Milanaise, Cooked saute sea. sprinkled cheese and but ter. Baked. Browned butter on top. Polonaise, Cooked saute or baked w. butter, sprinkled w. chopped boiled eggs and parsley, cov. w. browned butter w. bread crumbs on top. Puree, Cooked, strained w. cream and butter sea. Dubarry, mixed w. artichokes, Soubise w. onions, Maintenon w. mushrooms, etc. Saute, In bouquet, saute w. butter, for gar.. Salade, In bouquet w. French dressing, sour cream, etc. Sauces, Cooked w. Hollandaise sa. mousseline mayon¬ naise, mustard sa. according to name. Villeroy, Cold cov. w. villeroy sa. breaded, English style, fried. Divers s a. or plain. KALE, SAVOYS, ETC. (Chou, Vert, Savoie, etc.) Anglaise, Boiled or steamed. Used for vege. or gar. Braise, Scalded, sea, braised w. salt pork, aromatics and chartreuse of game. — 325 —