Menus made easy, or, How to order dinner and give the dishes their French names

parsley. Creme d'artichauts is a puree of artichokes with cream, steamed in a mould ; served with cream sauce. JERUSALEM ARTICHOKES. Topinambours a Vltalicnne are cut in fancy shapes, cooked wdth butter, stock, etc., and glazed ; served with Italian sauce. They are also sautes in thin slices. A puree of Jerusalem artichokes with cream, sprinkled with grated, Parmesan and browned, is called Topinambours au gratin. ASPARAGUS. Plainly boiled, they are called Aspcrgcs en branches. VEGETABLES, OR LEGUMES, AND SALADS. 141 They are served a la sauce — with white sauce ; an beurre — with butter sauce ; a I'huile — with oil and vinegar; a la Tartarc, or a la Hollandaise — with Tartare or Hollandaise sauce. Asperges a la Piemontaise are served in white sauce with grated cheese. a VEspagnole are served with poached eggs sprinkled with chopped herbs, and tomato sauce. This is also called a la Colbert. c,i Mayonnaise are served cold in Mayonnaise sauce. tit la Nigoisc are served cold in a sauce made of hard-boiled yolks of eggs with oil and vinegar. Cut up small, they are dressed en petits pois — stewed and served in a white sauce; as Pointcs d'aspcrges an jus — stewed in stock; or a la creme — served in Bechamel sauce ; a la Pompadour — in a sauce of butter, yolks of eggs, vinegar, etc. FRENCH BEANS. Cut in strips and boiled, they are served as — Haricots verts a VAnglaise — with butter and chopped parsley. a la Maitre d' hotel — with Maitre d'hotel sauce. a la Poulette — with Poulette sauce. an beurre noir — with black-butter sauce. aux fines herbes — in a butter sauce with chopped parsley and shallots. sautes are saute in butter with chopped parsley. HancotspanacliesaUMaUred'hotd are French beans and haricot beans with Maitre d'hotel sauce. 142 MENUS MADE EASY. HARICOT BEANS. White haricot beans, boiled, are served as — Haricots blancs a la Maltre d'hotcl, or a la Bretonne — with Maitre d'hotel or Bretonne sauce; au leurre de piment — with capsicums pounded with butter; a la moelle — with beef marrow, etc. aujus are stewed in stock. They are also served en puree with stock ; or as Puree de haricots a la creme — a puree with cream. Haricots rouges a la Bourguignonne are red haricot beans cooked in stock with onions, wine, etc. Flageolets may be dressed au jus — stewed in stock ; a la Poulette — boiled and served in Poulette sauce ; and in many of the ways suggested for peas. BROAD BEANS. Peves de marais a I'Anglaise are boiled, and served with parsley and butter. a la creme are boiled in milk with chopped parsley ; served in the sauce with cream, etc. a la Eomaine are stewed, and served with a puree of tomatoes. a la Mentone are served in Soubise sauce, gar- nished with little rolls of bacon breadcrumbed and fried, and croutons sprinkled with grated cheese. Puree defeves is a puree of beans. BEETROOT. Cut in slices, beetroot is served as — Betteraves a la creme — boiled in a white sauce. VEGETABLES, OR LEGUMES, AND SALADS. 143 Betteraves a la Poitevinc — served in brown sauce with onion, spice, etc. a la Chartreuse. Sandwiches of a slice of onion between slices of yellow beetroot, dipped in batter and fried. Broccoli is dressed in the same way as cauli- flower. BRUSSELS SPROUTS.