batter. They are sometimes served -with
tomato sauce.
Celery roots are served with butter sauce as
Celeri-rave a la sauce au beurre ; stewed and served
an jus ; or glazed — a la deini glace. They are also
dressed as a Puree de celeri-rave.
CHESTNUTS.
Though properly a fruit, a puree of chestnuts
cooked with stock and wine may be served as a
vegetable, and called Puree de marrons.
They are also dressed as a souffle.
CUCUMBER.
Slices of cucumber cooked with cream, butter
and flour are called Concombres a la creme.
Concombres a la poulctte — cut in pieces, and
cooked with butter and sugar ; served in white
sauce with cream, chopped parsley, etc.
farcies a la creme — the centres scooped out, they
are stuffed and stewed; served in Bechamel
sauce with cream and sugar.
a VEspagnole — cut in short lengths, stuffed,
stewed, and served with brown sauce. Served
in white sauce with grated cheese, they are
a Vltalienne.
ft la moelle — the stuffing is made of breadcrumbs,
beef marrow, etc. ; they are served with a
brown sauce;
VEGETABLES, OR LEGUMES, AND SALADS. 147
EGG PLANT.
Aubergines farcies are cut in halves, the centres
chopped, and put back into the skins with oil,
brown sauce, etc. ; sprinkled with breadcrumbs
and browned.
ENDIVE.
Chicoree aujm is stewed in stock.
a la creme is chopped, and dressed with cream,
white sauce, etc. ; garnished with croutons.
Garnished with slices of hard-boiled eggs, it is
a la Theodora. If the cream is omitted, it
should be called en puree.
LEEKS.
Poireaux an jus are stewed in stock.
a la Mediterranee are braised, stuffed with sausage-
meat, breadcrumbed and fried, and served with
slices of cooked tomatoes.
LENTILS.
A puree of lentils with stock, garnished with
croutons, is served as Puree de lentilles aux croutons.
Boiled and served in ^white sauce, they are en
fricassee.
LETTUCE.
Lettuce is served an jus, stewed ; or as Laitues
farcies, the centres cut out, filled with forcemeat
and braised.
MORELS.
Morilles aux croutons are stewed and served on
buttered toasti
148 MENUS MADE EASY.
Morilles a Vltalienne are served in Italian sauce.
a I'Andalouse are cooked with oil, "wine, hani, etc.,
and served in the sauce.
MUSHROOMS.
Champignons a la sauce are stewed, and served in
white sauce.
a la Superlative are laid on pieces of toast spread
with Devonshire cream, and the cream piled
on the top ; and are cooked in a covered dish.
a la Milanaise are seasoned with oil and vinegar,
dipped in beaten eggs with grated cheese, and
fried.
a la Bordelaise are soaked in oil, broiled, and
served in the oil with chopped parsley, etc.
farcis or au gratin are filled with stuffing, sprinkled
with breadcrumbs and baked. They may be
served with brown sauce.
a la Napolitaine — filled with a stuffing made of
the stalks with herbs, breadcrumbs and grated
cheese ; baked, and served with gravy.
For Crodtes aux champignons they are broiled
and served on toast.
En fritot, or as Beignets de champignons, they
are fried in batter with slices of bacon.
Cut in slices, they are dressed en ragotit — with
broth, chopped parsley, etc. ; or a la creme — with
butter, cream, etc.
For Puree de champignons they are chopped, and
served with butter, gravy, etc., garnished with
croutons.
VEGETABLES, OR LEGUMES, AND SALADS. 149
Page 53
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batter. They are sometimes served -with
tomato sauce.
Celery roots are served with butter sauce as
Celeri-rave a la sauce au beurre ; stewed and served
an jus ; or glazed — a la deini glace. They are also
dressed as a Puree de celeri-rave.
CHESTNUTS.
Though properly a fruit, a puree of chestnuts
cooked with stock and wine may be served as a
vegetable, and called Puree de marrons.
They are also dressed as a souffle.
CUCUMBER.
Slices of cucumber cooked with cream, butter
and flour are called Concombres a la creme.
Concombres a la poulctte — cut in pieces, and
cooked with butter and sugar ; served in white
sauce with cream, chopped parsley, etc.
farcies a la creme — the centres scooped out, they
are stuffed and stewed; served in Bechamel
sauce with cream and sugar.
a VEspagnole — cut in short lengths, stuffed,
stewed, and served with brown sauce. Served
in white sauce with grated cheese, they are
a Vltalienne.
ft la moelle — the stuffing is made of breadcrumbs,
beef marrow, etc. ; they are served with a
brown sauce;
VEGETABLES, OR LEGUMES, AND SALADS. 147
EGG PLANT.
Aubergines farcies are cut in halves, the centres
chopped, and put back into the skins with oil,
brown sauce, etc. ; sprinkled with breadcrumbs
and browned.
ENDIVE.
Chicoree aujm is stewed in stock.
a la creme is chopped, and dressed with cream,
white sauce, etc. ; garnished with croutons.
Garnished with slices of hard-boiled eggs, it is
a la Theodora. If the cream is omitted, it
should be called en puree.
LEEKS.
Poireaux an jus are stewed in stock.
a la Mediterranee are braised, stuffed with sausage-
meat, breadcrumbed and fried, and served with
slices of cooked tomatoes.
LENTILS.
A puree of lentils with stock, garnished with
croutons, is served as Puree de lentilles aux croutons.
Boiled and served in ^white sauce, they are en
fricassee.
LETTUCE.
Lettuce is served an jus, stewed ; or as Laitues
farcies, the centres cut out, filled with forcemeat
and braised.
MORELS.
Morilles aux croutons are stewed and served on
buttered toasti
148 MENUS MADE EASY.
Morilles a Vltalienne are served in Italian sauce.
a I'Andalouse are cooked with oil, "wine, hani, etc.,
and served in the sauce.
MUSHROOMS.
Champignons a la sauce are stewed, and served in
white sauce.
a la Superlative are laid on pieces of toast spread
with Devonshire cream, and the cream piled
on the top ; and are cooked in a covered dish.
a la Milanaise are seasoned with oil and vinegar,
dipped in beaten eggs with grated cheese, and
fried.
a la Bordelaise are soaked in oil, broiled, and
served in the oil with chopped parsley, etc.
farcis or au gratin are filled with stuffing, sprinkled
with breadcrumbs and baked. They may be
served with brown sauce.
a la Napolitaine — filled with a stuffing made of
the stalks with herbs, breadcrumbs and grated
cheese ; baked, and served with gravy.
For Crodtes aux champignons they are broiled
and served on toast.
En fritot, or as Beignets de champignons, they
are fried in batter with slices of bacon.
Cut in slices, they are dressed en ragotit — with
broth, chopped parsley, etc. ; or a la creme — with
butter, cream, etc.
For Puree de champignons they are chopped, and
served with butter, gravy, etc., garnished with
croutons.
VEGETABLES, OR LEGUMES, AND SALADS. 149