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

cream with chopped parsley, etc. Croquettes de pommes de terre are potato croquettes, breadcrumbed and fried. This paste saute in small shapes, and dressed in a crown with white sauce, is called Pommes a la Duchesse. It is also made into quenelles. 152 MENUS MADE EASY. Croquettes de pommes a la BecJiamel are potato croquettes with Bechamel sauce. A puree of potatoes as Puree de pommes gratinee is sprinkled with breadcrumbs and browned. Mixed with white sauce, it is called a la Maria. A la Theo- dora, it is garnished with little balls of cucumber. In writing a menu, Pommes de terre is usually curtailed to Pommes. PURSLANE. The stalks of Purslane with cinnamon, etc., dipped in batter and fried, are called Pourpier en friture a la Milanaise. SALSIFIS. Salsifis a la creme is boiled and served in a white sauce ; a la Bechamel, in Bechamel sauce. a la moelle — stewed, and served with beef marrow spread on pieces of toast, and brown sauce. a la poulette — served in white sauce with cream, mushrooms, etc. frits — soaked in oil, etc., breadcrumbed and fried. If the pieces are dipped in batter and fried, they are called Beignets de salsifis. Coquilles de salsifts is scalloped salsifis served in scallop shells. Fondues de salsifis are made of a puree of salsifis with eggs, baked in little cases, sprinkled with chopped parsley and breadcrumbs. SEA-KALE. Boiled sea-kale served on toast with butter sauce is called Choux de mer a la sauce ; a VEspagnole, VEGETABLES, OR LEGUMES, AND SALADS. 153 it is served in Espaguole sauce ; a la Hollandaisc, with Hollandaise sauce ; ait jus, it is stewed and served with gravy. SPINACH. Spinach is served a I'Anglaise — with butter or cream ; a la Franpaise — with butter, stock, etc. Epinards a VAllemandc — dressed with butter, cream, breadcrumbs, etc. a Vltalicnnc — dressed with anchovy butter and raisins, garnished with croutons. an veloute — with veloute sauce, a la cremc — with cream and sugar. ait, jus is served with gravy, garnished with glazed croutons. au sucre — cooked in butter and mixed with sugar, etc. aux ceitfs is served with poached eggs. This is often called a la Colbert. Beignets aux epinards are spinach fritters. It is also dressed as a souffle and as a cream. TOMATOES. Tomates/araes or au gratin — the centres are cut out, they are stuffed, sprinkled with bread- crumbs and baked. a la Provenpale — the centres are mixed with oil, chopped onions, etc., put back into the skins and baked. farcies aufromage are stuffed with cheese mixture. These are frequently called a la Napolitaine. a la Cardinal are stuffed with anchovy sauce. 154 MENUS MADE EASY. Tomates a la Graham are stuffed with a puree of potato. a la Caroline are stuffed with savoury rice with grated cheese. a la, St. Jacques are stuffed with button mush- rooms in mushroom sauce. a la Toscane are stuffed and braised, and served with truffle sauce. a V Americaine are raw tomatoes stuffed with Mayonnaise sauce with chopped olives, an- chovies and tarragon, and garnished with aspic. en surprise are little round moulds of tomato jelly, filled with forcemeat or mince in white sauce.