Tomatoes may be cut in slices, and served a la
crime, with cream sauce ; or as Cotelettes de tomates,
breadcrumbed and fried, and served with broiled
mushrooms and Tartare sauce.
Souffle de tomates is tomato pulp with eggs, baked
in small souffle cases.
TRUFFLES.
Truffes a. la serviette are cooked in wine and broth,
and served on a napkin.
sous la ccndre — wrapped in slices of bacon and
paper, and broiled in hot cinders.
au vin de champagne — cooked with bacon, veal,
mushrooms, champagne, etc., and served in
the sauce.
a la Piemontaise — cut in slices, fried in oil with
VEGETABLES, OR LEGUMES, AND SALADS. 155
garlic, etc., and served on buttered toast with
Italian sauce.
Truffes demi Piemontaise are dressed in the same
•way, substituting a highly seasoned tomato
sauce with wine for Italian sauce.
a la Dino. Truffles dressed " au vin de cham-
pagne " are used for this dish ; the centres
chopped with forcemeat, etc., put back into
the shells, braised, and served with truffle
sauce.
For Croutes aux truffes, they are cut in slices,
cooked in brown sauce with wine, and served on
toast.
TURNIPS.
Navets au jus are stewed in stock and served in
the sauce.
glaces au sucre — cooked with butter, sugar and
stock, and glazed.
farcis a la creme are stuffed, stewed, and served
in cream sauce,
a la Poulette — cut in shapes and cooked in white
sauce.
They are also dressed in a puree, garnished with
croutons, as Puree de navets, and in a souffle.
VEGETABLE MARROW.
Potirons, or Giraumons, a la Hollandaise are cut
in pieces, baked, and served in Hollandaise
sauce.
a la Provenqale are cut in halves, fried, and filled
with a stuffing of onions, breadcrumbs, oil, etc.
150 MENUS MADE EASY.
Potirons, or Giraumons, au gratin — a puree of
vegetable marrow with cream, sprinkled with
breadcrumbs and browned.
YAMS or SWEET POTATOES.
Patates au beurre are cooked, cut in slices and
served with butter,
a la Frangaise are cut in pieces, and served in a
sauce of butter, flour, cream, etc.
For Beignets de patates they are cut in pieces,
soaked in brandy, dipped in batter and fried.
SALADS.
Salade a la Macedoine is composed of separate
heaps of vegetables, with oil and vinegar.
de pommes de terre — slices of potatoes and beet-
root, with chopped parsley, etc., oil and
vinegar.
de cresson aux pommes — watercress and slices of
potatoes, with oil and vinegar.
de tomates — slices of raw tomatoes with chopped
shallots, etc., oil and vinegar.
de choux rouges a la Russe — red cabbage, with sauce
of sour cream, hard-boiled yolks of eggs, etc.
aux concombres — slices of cucumber with oil and
vinegar.
aux betteraves — slices of beetroot, with chopped
Portugal onions, oil and vinegar.
de ckicoree a la Franpaise — endive, with oil,
vinegar and garlic.
a la Fran$aise — lettuce, or any one kind of salad
only, with oil, vinegar, etc.
VEGETABLES, OR LEGUMES, AND SALADS. 157
Salade a VAnglaisc — lettuce, celery, beetroot,
endive, etc., with oil and vinegar.
a VAllemande — slices of potatoes, Brussels
sprouts, cauliflower and celery, with oil,
vinegar, etc.
a ritalienne — several kinds of salad and vege-
tables, with meat or fish, anchovies, olives,
etc., and Tartare sauce.
Page 56
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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Tomatoes may be cut in slices, and served a la
crime, with cream sauce ; or as Cotelettes de tomates,
breadcrumbed and fried, and served with broiled
mushrooms and Tartare sauce.
Souffle de tomates is tomato pulp with eggs, baked
in small souffle cases.
TRUFFLES.
Truffes a. la serviette are cooked in wine and broth,
and served on a napkin.
sous la ccndre — wrapped in slices of bacon and
paper, and broiled in hot cinders.
au vin de champagne — cooked with bacon, veal,
mushrooms, champagne, etc., and served in
the sauce.
a la Piemontaise — cut in slices, fried in oil with
VEGETABLES, OR LEGUMES, AND SALADS. 155
garlic, etc., and served on buttered toast with
Italian sauce.
Truffes demi Piemontaise are dressed in the same
•way, substituting a highly seasoned tomato
sauce with wine for Italian sauce.
a la Dino. Truffles dressed " au vin de cham-
pagne " are used for this dish ; the centres
chopped with forcemeat, etc., put back into
the shells, braised, and served with truffle
sauce.
For Croutes aux truffes, they are cut in slices,
cooked in brown sauce with wine, and served on
toast.
TURNIPS.
Navets au jus are stewed in stock and served in
the sauce.
glaces au sucre — cooked with butter, sugar and
stock, and glazed.
farcis a la creme are stuffed, stewed, and served
in cream sauce,
a la Poulette — cut in shapes and cooked in white
sauce.
They are also dressed in a puree, garnished with
croutons, as Puree de navets, and in a souffle.
VEGETABLE MARROW.
Potirons, or Giraumons, a la Hollandaise are cut
in pieces, baked, and served in Hollandaise
sauce.
a la Provenqale are cut in halves, fried, and filled
with a stuffing of onions, breadcrumbs, oil, etc.
150 MENUS MADE EASY.
Potirons, or Giraumons, au gratin — a puree of
vegetable marrow with cream, sprinkled with
breadcrumbs and browned.
YAMS or SWEET POTATOES.
Patates au beurre are cooked, cut in slices and
served with butter,
a la Frangaise are cut in pieces, and served in a
sauce of butter, flour, cream, etc.
For Beignets de patates they are cut in pieces,
soaked in brandy, dipped in batter and fried.
SALADS.
Salade a la Macedoine is composed of separate
heaps of vegetables, with oil and vinegar.
de pommes de terre — slices of potatoes and beet-
root, with chopped parsley, etc., oil and
vinegar.
de cresson aux pommes — watercress and slices of
potatoes, with oil and vinegar.
de tomates — slices of raw tomatoes with chopped
shallots, etc., oil and vinegar.
de choux rouges a la Russe — red cabbage, with sauce
of sour cream, hard-boiled yolks of eggs, etc.
aux concombres — slices of cucumber with oil and
vinegar.
aux betteraves — slices of beetroot, with chopped
Portugal onions, oil and vinegar.
de ckicoree a la Franpaise — endive, with oil,
vinegar and garlic.
a la Fran$aise — lettuce, or any one kind of salad
only, with oil, vinegar, etc.
VEGETABLES, OR LEGUMES, AND SALADS. 157
Salade a VAnglaisc — lettuce, celery, beetroot,
endive, etc., with oil and vinegar.
a VAllemande — slices of potatoes, Brussels
sprouts, cauliflower and celery, with oil,
vinegar, etc.
a ritalienne — several kinds of salad and vege-
tables, with meat or fish, anchovies, olives,
etc., and Tartare sauce.