Pctites gelees aux cliampignons are little mushroom
jellies, served with a garnish of aspic and
salad.
ONIONS.
Stewed Portugal onions are served as Oignons
an jus.
Stewed in a white sauce with puree of ham, they
are en ragout.
For Oignons farcis the centres are cut out, they
are stuffed, and braised.
Small onions served in Poulette sauce are a la
poulctte.
An sirop dore they are stewed with butter, sugar,
etc., and are served in the sauce.
A puree of onions with stock is called Puree
(Voignons a la Bretonne. It is garnished with
croutons.
PARSNIPS.
Panais a la Hamelin are dressed in a puree with
a rich white sauce, covered with green peas.
PEAS.
Petits pois a VAnglaise are boiled, and served on
a lump of butter.
a la Franfaise are stewed, and mixed with flour
and butter.
a la Parisienne — boiled with onions, butter,
sugar, etc., and served with the sauce.
aujus — stewed in stock.
aux laitues — stewed with lettuces.
150 MENUS MADE EASY.
Petits pois a Vancienne mode — stewed, and served
with cream and yolk of egg.
a la Venitienne are served in an onion sauce,
garnished with slices of tomatoes.
en cosscs are boiled in their shells.
They are also served au lard — stewed in stock
with dice of bacon, etc. ; or au janibon — with dice
of ham, young onions, etc.
Creme a la D'Artois is a cream of green peas.
Cotclettes de pois a la Comte de Paris are cutlets of
peas with Soubise sauce, breadcrumbed and
fried ; served with Soubise sauce, and peas in
the centre.
POTATOES.
Pommes de terre en chemise are boiled in their
skins.
Boiled and cut in slices, they are served a
I'Anglaise — with butter ; a la Maitre d'Jwtel — in
Maitre d'hotel sauce ; a la creme — in white sauce ;
au lard — in white sauce with dice of bacon. Au
gratin, they are dressed with white sauce and
grated Parmesan, sprinkled with breadcrumbs and
browned ; a la Norvegienne, they are served in a
cheese sauce.
a la Parisienne are cooked in butter and water,
with onions, etc.
melangees are cut in slices and stewed with slices
of apples.
a, la Lyonnaise — cut in slices and saute in butter
with shallot, etc. If oil is used instead of
butter, they are called a la Provencals. Served
VEGETABLES, OR LEGUMES, AND SALADS. 151
in Soubise sauce, sprinkled with chopped
parsley and grated cheese, they are a la
Turque.
Pommes de terre Chateau are cut in oval shapes
and fried.
sautees — cut in slices and fried.
a la Macaire are fried potato trimmings.
frisees are fried potato ribbons or curls.
pailles are fried potato straws, the size of
matches.
farcies, or a la Beaufort — the centres are scooped
out, and filled with forcemeat or minco pre-
paration ; they are baked and served with
gravy.
soujftees — baked in their skins ; the potatoes
mixed with butter, grated Parmesan, eggs,
etc., put into the skins and browned. These
souffles may be served in little cases, and
called Pctits souffles de pommes a laNapolitaine.
A la Christina, they are made with the addition
of cream and chopped parsley, etc.
a Vltalienne are dressed in the same way, but
the potato pulp is mixed with rice, grated
Parmesan, etc. They are served in the skins.
nouvclles a la creme are young potatoes boiled in
Page 54
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pctites gelees aux cliampignons are little mushroom
jellies, served with a garnish of aspic and
salad.
ONIONS.
Stewed Portugal onions are served as Oignons
an jus.
Stewed in a white sauce with puree of ham, they
are en ragout.
For Oignons farcis the centres are cut out, they
are stuffed, and braised.
Small onions served in Poulette sauce are a la
poulctte.
An sirop dore they are stewed with butter, sugar,
etc., and are served in the sauce.
A puree of onions with stock is called Puree
(Voignons a la Bretonne. It is garnished with
croutons.
PARSNIPS.
Panais a la Hamelin are dressed in a puree with
a rich white sauce, covered with green peas.
PEAS.
Petits pois a VAnglaise are boiled, and served on
a lump of butter.
a la Franfaise are stewed, and mixed with flour
and butter.
a la Parisienne — boiled with onions, butter,
sugar, etc., and served with the sauce.
aujus — stewed in stock.
aux laitues — stewed with lettuces.
150 MENUS MADE EASY.
Petits pois a Vancienne mode — stewed, and served
with cream and yolk of egg.
a la Venitienne are served in an onion sauce,
garnished with slices of tomatoes.
en cosscs are boiled in their shells.
They are also served au lard — stewed in stock
with dice of bacon, etc. ; or au janibon — with dice
of ham, young onions, etc.
Creme a la D'Artois is a cream of green peas.
Cotclettes de pois a la Comte de Paris are cutlets of
peas with Soubise sauce, breadcrumbed and
fried ; served with Soubise sauce, and peas in
the centre.
POTATOES.
Pommes de terre en chemise are boiled in their
skins.
Boiled and cut in slices, they are served a
I'Anglaise — with butter ; a la Maitre d'Jwtel — in
Maitre d'hotel sauce ; a la creme — in white sauce ;
au lard — in white sauce with dice of bacon. Au
gratin, they are dressed with white sauce and
grated Parmesan, sprinkled with breadcrumbs and
browned ; a la Norvegienne, they are served in a
cheese sauce.
a la Parisienne are cooked in butter and water,
with onions, etc.
melangees are cut in slices and stewed with slices
of apples.
a, la Lyonnaise — cut in slices and saute in butter
with shallot, etc. If oil is used instead of
butter, they are called a la Provencals. Served
VEGETABLES, OR LEGUMES, AND SALADS. 151
in Soubise sauce, sprinkled with chopped
parsley and grated cheese, they are a la
Turque.
Pommes de terre Chateau are cut in oval shapes
and fried.
sautees — cut in slices and fried.
a la Macaire are fried potato trimmings.
frisees are fried potato ribbons or curls.
pailles are fried potato straws, the size of
matches.
farcies, or a la Beaufort — the centres are scooped
out, and filled with forcemeat or minco pre-
paration ; they are baked and served with
gravy.
soujftees — baked in their skins ; the potatoes
mixed with butter, grated Parmesan, eggs,
etc., put into the skins and browned. These
souffles may be served in little cases, and
called Pctits souffles de pommes a laNapolitaine.
A la Christina, they are made with the addition
of cream and chopped parsley, etc.
a Vltalienne are dressed in the same way, but
the potato pulp is mixed with rice, grated
Parmesan, etc. They are served in the skins.
nouvclles a la creme are young potatoes boiled in