aspic.
Chartreuse de legumes is an ornamental mould of
160 MENUS MADE EASY.
mixed vegetables, filled with chopped vegetables
stewed in brown sauce.
Kan de legumes is a curry of vegetables. It may
be served hot or cold.
Crepes a la Jardiniere are pancakes made with
chopped vegetables. Crepes aux fines herbcs are
made with chopped herbs.
Puree de legumes a la Eomaine is a puree of
mixed vegetables, garnished with little moulds of
cheese custard breadcrumbed and fried.
CHAPTEE VIII,
EGGS AND OMELETTES.
THESE are specially useful for luncheon, and for
dinner when maigre dishes are required. Some of
them are suitable for savouries. At luncheon they
are usually served first, as at a foreign dejeuner,
but they are sometimes introduced as second- course
dishes. This does not, of course, apply to the
sweet omelettes.
Poached eggs, or (Eufs pockes, may be served au
jus, with brown gravy, garnished with fillets of
anchovy placed crosswise on each egg ; or au
jainbon, on oval slices of fried ham, with Poivrade
sauce.
So-called " buttered " eggs — cooked with butter,
etc. — are served as (Eufs brouilles.
CEufs brouilles aux pointes d'aspergcs, aux cham-
pignons, aux truffes, or au jainbon, are dressed
in the same way, with the addition of asparagus
cut up, chopped mushrooms, truffles, or ham.
brouilles a I'Indienne are cooked with butter,
chopped onion, curry powder, etc.
M
162 MENUS MADE EASY.
CEufs au beurre noir — fried, and served in black-
butter sauce.
« la Suissc are baked in a dish lined with slices
of cheese, covered with cream and sprinkled
with grated cheese.
au kari, or a VIndienne, are poached in a sauce
of milk, butter, onions, curry powder, etc.
an miroir are baked with butter, etc., in the dish
in which they are served.
aux pistaches — mixed with cream, pounded pis-
tachio nuts, etc., and baked.
a la bonne femme — baked with chopped onions
and vinegar.
au soleil — poached, dipped in batter and fried.
These are sometimes called cnfritot.
a la matelote — poached, and served on croutons,
garnished with strips of anchovies and gher-
kins, with fine herbs sauce.
a la Portugaise — poached, and served on croutons,
covered with half tomatoes filled with savoury
stuffing.
ala neige — spoonfuls of whipped whites poached in
milk, etc. ; served in the milk with yolks of eggs.
en caisse — cooked in little souffle cases half
filled with breadcrumbs.
au bouillon — steamed with stock in little moulds ;
served with gravy.
a la Provenpale — cooked in small moulds with
brown sauce, chopped onions, etc., and served
with brown sauce.
a la Florentine are lightly boiled, shelled, and
EGGS AND OMELETTES. 163
served on a pure"e of fowl, garnished with fried
pastry straws.
CEufs a la Bechamel are hard-boiled, cut in halves,
and served in Bechamel sauce.
<i la Norfolk—^ hard-boiled, cut in halves, bread-
crumbed and fried ; served with Piquante sauce.
auvdoute — hard-boiled, cut in slices and served
in white sauce.
ii la Tripe — slices of eggs with slices of onions
and Bechamel sauce with garlic, etc.
au gratin — slices in layers with white sauce,
grated Parmesan, etc. ; sprinkled with bread-
crumbs and grated Parmesan, and baked.
a I'aurore — shred hard-boiled whites of eggs in
Aurora sauce, in layers with grated Parmesan
and the yolks of the eggs powdered.
Page 58
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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aspic.
Chartreuse de legumes is an ornamental mould of
160 MENUS MADE EASY.
mixed vegetables, filled with chopped vegetables
stewed in brown sauce.
Kan de legumes is a curry of vegetables. It may
be served hot or cold.
Crepes a la Jardiniere are pancakes made with
chopped vegetables. Crepes aux fines herbcs are
made with chopped herbs.
Puree de legumes a la Eomaine is a puree of
mixed vegetables, garnished with little moulds of
cheese custard breadcrumbed and fried.
CHAPTEE VIII,
EGGS AND OMELETTES.
THESE are specially useful for luncheon, and for
dinner when maigre dishes are required. Some of
them are suitable for savouries. At luncheon they
are usually served first, as at a foreign dejeuner,
but they are sometimes introduced as second- course
dishes. This does not, of course, apply to the
sweet omelettes.
Poached eggs, or (Eufs pockes, may be served au
jus, with brown gravy, garnished with fillets of
anchovy placed crosswise on each egg ; or au
jainbon, on oval slices of fried ham, with Poivrade
sauce.
So-called " buttered " eggs — cooked with butter,
etc. — are served as (Eufs brouilles.
CEufs brouilles aux pointes d'aspergcs, aux cham-
pignons, aux truffes, or au jainbon, are dressed
in the same way, with the addition of asparagus
cut up, chopped mushrooms, truffles, or ham.
brouilles a I'Indienne are cooked with butter,
chopped onion, curry powder, etc.
M
162 MENUS MADE EASY.
CEufs au beurre noir — fried, and served in black-
butter sauce.
« la Suissc are baked in a dish lined with slices
of cheese, covered with cream and sprinkled
with grated cheese.
au kari, or a VIndienne, are poached in a sauce
of milk, butter, onions, curry powder, etc.
an miroir are baked with butter, etc., in the dish
in which they are served.
aux pistaches — mixed with cream, pounded pis-
tachio nuts, etc., and baked.
a la bonne femme — baked with chopped onions
and vinegar.
au soleil — poached, dipped in batter and fried.
These are sometimes called cnfritot.
a la matelote — poached, and served on croutons,
garnished with strips of anchovies and gher-
kins, with fine herbs sauce.
a la Portugaise — poached, and served on croutons,
covered with half tomatoes filled with savoury
stuffing.
ala neige — spoonfuls of whipped whites poached in
milk, etc. ; served in the milk with yolks of eggs.
en caisse — cooked in little souffle cases half
filled with breadcrumbs.
au bouillon — steamed with stock in little moulds ;
served with gravy.
a la Provenpale — cooked in small moulds with
brown sauce, chopped onions, etc., and served
with brown sauce.
a la Florentine are lightly boiled, shelled, and
EGGS AND OMELETTES. 163
served on a pure"e of fowl, garnished with fried
pastry straws.
CEufs a la Bechamel are hard-boiled, cut in halves,
and served in Bechamel sauce.
<i la Norfolk—^ hard-boiled, cut in halves, bread-
crumbed and fried ; served with Piquante sauce.
auvdoute — hard-boiled, cut in slices and served
in white sauce.
ii la Tripe — slices of eggs with slices of onions
and Bechamel sauce with garlic, etc.
au gratin — slices in layers with white sauce,
grated Parmesan, etc. ; sprinkled with bread-
crumbs and grated Parmesan, and baked.
a I'aurore — shred hard-boiled whites of eggs in
Aurora sauce, in layers with grated Parmesan
and the yolks of the eggs powdered.