Choux de Bruxelles a la Maitre d'hotel are boiled,
and served in Maitre d'hotel sauce. Sautes,
they are saute in butter with lemon, etc. A la
Frangaise, they are dressed with alternate
layers of a white sauce with cream and grated
cheese, covered with breadcrumbs and hard-
boiled yolk of egg, and garnished with croutons.
CABBAGE.
Choux farcis — the heart is cut out, and a stuffing
of sausage-meat, etc., put between each leaf j
it is braieed, and served in the sauce.
en surprise — the heart cut out, it is filled with
sausage-meat and boiled chestnuts, and stewed*
CARDOONS.
Boiled cardoons are served an veloute — in white
sauce; a VEspagnole — in brown sauce; or augratin
— covered with breadcrumbs, sprinkled with melted
butter, and browned. If grated cheese is mixed
with the breadcrumbs, they are called a Vltalienne.
Gardens au jus are stewed, and served in brown
sauce with beef marrow. Garnished with
144 MENUS MADE EASY.
pieces of toast spread with beef marrow, they
they are called a la mo'elle.
A puree of cardoons with cream, etc., garnished
with croutons, is served as Puree cle cardons aux
croutons.
CARROTS.
Boiled and cut in shapes, carrots are served as—
Garottes a la Bechamel, in Bechamel sauce,
garnished with croutons ; or a la poulette—
glazed, and served in Poulette sauce.
a la Flamande are served in a tomato sauce,
garnished with pieces of cooked tomatoes on
croutons.
a la menagere are cut in slices and served in a
white sauce with wine, herbs, etc.
aux pctits pois — cut in dice and served with peas
in a white sauce.
au sucre — mashed, and dressed with milk, sugar,
eggs, etc., the top sprinkled with sugar.
a VIndienne — served in a curry sauce with a
border of rice,
a la Maiden are stewed, and served in a vol-au-
vent with slices of beef marrow, capers, and a
rich brown sauce.
Young carrots stewed in white sauce are called
Petites carottes, or Garottes nouvelles, a la sauce
blanche.
Stewed and glazed, they are glacees ; or a VAllc*
inande, served with Allernande, or brown sauce.
CAULIFLOWERS.
Chouxfleurs au gratin are masked with a white
VEGETABLES, OR LEGUMES, AND SALADS. 145
sauce with grated Parmesan, breadcrumbed
and browned. They may also be called an
Parmesan.
Chouxfleurs sauce au leurre are served with butter
sauce ; a la sauce — with white sauce.
a la Eeine — served in a rich white sauce with
chopped ham.
a la Piemontaise — served in a white sauce with
grated cheese.
Pieces of cauliflower, masked with white sauce,
dipped in batter and fried, are called Marinade de
chouxfleurs.
Souffle de chouxfleurs a la Baronne is composed
of pieces of cauliflower in layers with slices of raw
tomato, covered with cheese souffle mixture, and
baked.
CELERY.
Celeri aujus is stewed in stock.
a la mo'elle is stewed, and served on toast with
brown sauce and beef marrow.
a la creme — stewed, and served in a white sauce
with cream.
a I'Espagnole — stewed, and served in Espagnole
sauce.
a la Chetwynd — stewed with onions, and served
on toast with the onions, and Bechamel sauce
with cream, etc.
a la Genevoise — stewed, covered with white sauce,
sprinkled with breadcrumbs and grated cheese,
and browned.
L
146 MENDS MADE EASY.
Celeri a la Villeroi — masked with Allemande sauce,
breadcrumbed and fried.
Beignets de celeri are fritters of celery fried in
Page 52
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Choux de Bruxelles a la Maitre d'hotel are boiled,
and served in Maitre d'hotel sauce. Sautes,
they are saute in butter with lemon, etc. A la
Frangaise, they are dressed with alternate
layers of a white sauce with cream and grated
cheese, covered with breadcrumbs and hard-
boiled yolk of egg, and garnished with croutons.
CABBAGE.
Choux farcis — the heart is cut out, and a stuffing
of sausage-meat, etc., put between each leaf j
it is braieed, and served in the sauce.
en surprise — the heart cut out, it is filled with
sausage-meat and boiled chestnuts, and stewed*
CARDOONS.
Boiled cardoons are served an veloute — in white
sauce; a VEspagnole — in brown sauce; or augratin
— covered with breadcrumbs, sprinkled with melted
butter, and browned. If grated cheese is mixed
with the breadcrumbs, they are called a Vltalienne.
Gardens au jus are stewed, and served in brown
sauce with beef marrow. Garnished with
144 MENUS MADE EASY.
pieces of toast spread with beef marrow, they
they are called a la mo'elle.
A puree of cardoons with cream, etc., garnished
with croutons, is served as Puree cle cardons aux
croutons.
CARROTS.
Boiled and cut in shapes, carrots are served as—
Garottes a la Bechamel, in Bechamel sauce,
garnished with croutons ; or a la poulette—
glazed, and served in Poulette sauce.
a la Flamande are served in a tomato sauce,
garnished with pieces of cooked tomatoes on
croutons.
a la menagere are cut in slices and served in a
white sauce with wine, herbs, etc.
aux pctits pois — cut in dice and served with peas
in a white sauce.
au sucre — mashed, and dressed with milk, sugar,
eggs, etc., the top sprinkled with sugar.
a VIndienne — served in a curry sauce with a
border of rice,
a la Maiden are stewed, and served in a vol-au-
vent with slices of beef marrow, capers, and a
rich brown sauce.
Young carrots stewed in white sauce are called
Petites carottes, or Garottes nouvelles, a la sauce
blanche.
Stewed and glazed, they are glacees ; or a VAllc*
inande, served with Allernande, or brown sauce.
CAULIFLOWERS.
Chouxfleurs au gratin are masked with a white
VEGETABLES, OR LEGUMES, AND SALADS. 145
sauce with grated Parmesan, breadcrumbed
and browned. They may also be called an
Parmesan.
Chouxfleurs sauce au leurre are served with butter
sauce ; a la sauce — with white sauce.
a la Eeine — served in a rich white sauce with
chopped ham.
a la Piemontaise — served in a white sauce with
grated cheese.
Pieces of cauliflower, masked with white sauce,
dipped in batter and fried, are called Marinade de
chouxfleurs.
Souffle de chouxfleurs a la Baronne is composed
of pieces of cauliflower in layers with slices of raw
tomato, covered with cheese souffle mixture, and
baked.
CELERY.
Celeri aujus is stewed in stock.
a la mo'elle is stewed, and served on toast with
brown sauce and beef marrow.
a la creme — stewed, and served in a white sauce
with cream.
a I'Espagnole — stewed, and served in Espagnole
sauce.
a la Chetwynd — stewed with onions, and served
on toast with the onions, and Bechamel sauce
with cream, etc.
a la Genevoise — stewed, covered with white sauce,
sprinkled with breadcrumbs and grated cheese,
and browned.
L
146 MENDS MADE EASY.
Celeri a la Villeroi — masked with Allemande sauce,
breadcrumbed and fried.
Beignets de celeri are fritters of celery fried in