Betteraves a la Bordelaise.
Thickly- sliced cooked beetroot broiled in sweet oil,
flavoured with chopped onion, and finished in a red
wine sauce.
Aubergines. — Egg-plants.
Aubergines a la Lyonnaise.
Baked aubergines or egg-plants, with fried sliced
onions.
Aubergines farcies au gratin.
Stuffed aubergines baked in the gratin style.
Gardens. — Cardoons.
Cardons, sauce d la creme.
Stewed cardoons, with white cream sauce.
Cardons a VEspagnole.
Stewed cardoons, with brown sauce.
Cardons en croiltons a la velotite.
Stewed cardoons dressed on bread croutons and
served with veloute sauce.
260 PRACTICAL GASTRONOMY
Garottes. — Carrots.
Garottes a la bechaineL
Boiled carrots with white sauce.
Carottes d la poidette.
Boiled carrots with white sauce and chopped
parsley.
Carottes aux ijointes cVasi^erges et an saumon fume.
Stewed young carrots with asparagus points and
slices of smoked salmon.
Carottes a VEspagnole.
Parboiled new carrots (pared and split in two or
four), finished in white broth, Espagnole sauce, flavoured
with a Httle sugar, pepper, salt, nutmeg, and fresh
butter.
Carottes a la bourgeoise.
Parboiled new carrots (pared), drained, seasoned
and finished in stock with a little fresh butter,
thickened with flour and butter.
Carottes d la Lilloise.
Pared new carrots cut into thick round shces,
cooked in a little water with fresh butter and sugar to
season, when done a haison of egg-yolks, butter,
cream, bechamel sauce, and chopped parsley is added.
Carottes d la maitre dliotel.
Parboiled new carrots (pared and cut in quar-
ters), drained, seasoned, cooked in white stock,
thickened with veloute sauce, fresh butter, a little
sugar and chopped parsley, served with fried bread
croutons.
LEGUMES— VEGETABLES 261
Celeri. — Celery.
Celeri a Vltalienne.
Parboiled celery heads, drained, seasoned, and
stewed in broth, covered with a layer of thin slices of
bacon, served with Italienne sauce.
Celeri a lafermiere.
Prepared celery heads parboiled and drained,
seasoned, stewed in stock with a layer of lean pork,
served with brown sauce, alternating each celery head
with a slice of pork.
Celeri au veloute.
Stewed celery with veloute sauce, well worked with
fresh butter.
Celeri a la Genevoise.
Prepared celery heads, parboiled, drained, seasoned
with pepper, salt, and grated nutmeg, stewed in a
sautoir pan, with layers of fat bacon and stock ; when
done, drained, ranged in a baking dish, sauced over
with veloute sauce, sprinkled with bread crumbs and
parmesan cheese, and baked in the oven until brown.
Celeri frit a la tomate.
Boiled celery (cut in four-inch lengths), drained,
seasoned, dipped in frying batter, fried in hot fat, and
served with tomato sauce.
Puree de celeri aux croiUons.
Mashed celery, passed through a sieve, seasoned
with salt, pepper, grated nutmeg and a little sugar,
mixed with a liaison of well-reduced bechamel sauce
and fresh butter, and served with triangular slices of
fried bread croutons).
262 PRACTICAL GASTRONOMY
Celeri d la imysanne.
Boiled celery heads (cut in five-inch lengths),
finshed in brown sauce, well buttered and seasoned.
Celeri a la Villeroi.
Boiled celery heads (cut in halves), drained, dipped
in veloute sauce well reduced, set to cool, rolled in
bread crumbs, egged, crumbed again, and fried in hot
fat.
Celeri au jus. Stewed celery with gravy sauce.
Page 90
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Betteraves a la Bordelaise.
Thickly- sliced cooked beetroot broiled in sweet oil,
flavoured with chopped onion, and finished in a red
wine sauce.
Aubergines. — Egg-plants.
Aubergines a la Lyonnaise.
Baked aubergines or egg-plants, with fried sliced
onions.
Aubergines farcies au gratin.
Stuffed aubergines baked in the gratin style.
Gardens. — Cardoons.
Cardons, sauce d la creme.
Stewed cardoons, with white cream sauce.
Cardons a VEspagnole.
Stewed cardoons, with brown sauce.
Cardons en croiltons a la velotite.
Stewed cardoons dressed on bread croutons and
served with veloute sauce.
260 PRACTICAL GASTRONOMY
Garottes. — Carrots.
Garottes a la bechaineL
Boiled carrots with white sauce.
Carottes d la poidette.
Boiled carrots with white sauce and chopped
parsley.
Carottes aux ijointes cVasi^erges et an saumon fume.
Stewed young carrots with asparagus points and
slices of smoked salmon.
Carottes a VEspagnole.
Parboiled new carrots (pared and split in two or
four), finished in white broth, Espagnole sauce, flavoured
with a Httle sugar, pepper, salt, nutmeg, and fresh
butter.
Carottes a la bourgeoise.
Parboiled new carrots (pared), drained, seasoned
and finished in stock with a little fresh butter,
thickened with flour and butter.
Carottes d la Lilloise.
Pared new carrots cut into thick round shces,
cooked in a little water with fresh butter and sugar to
season, when done a haison of egg-yolks, butter,
cream, bechamel sauce, and chopped parsley is added.
Carottes d la maitre dliotel.
Parboiled new carrots (pared and cut in quar-
ters), drained, seasoned, cooked in white stock,
thickened with veloute sauce, fresh butter, a little
sugar and chopped parsley, served with fried bread
croutons.
LEGUMES— VEGETABLES 261
Celeri. — Celery.
Celeri a Vltalienne.
Parboiled celery heads, drained, seasoned, and
stewed in broth, covered with a layer of thin slices of
bacon, served with Italienne sauce.
Celeri a lafermiere.
Prepared celery heads parboiled and drained,
seasoned, stewed in stock with a layer of lean pork,
served with brown sauce, alternating each celery head
with a slice of pork.
Celeri au veloute.
Stewed celery with veloute sauce, well worked with
fresh butter.
Celeri a la Genevoise.
Prepared celery heads, parboiled, drained, seasoned
with pepper, salt, and grated nutmeg, stewed in a
sautoir pan, with layers of fat bacon and stock ; when
done, drained, ranged in a baking dish, sauced over
with veloute sauce, sprinkled with bread crumbs and
parmesan cheese, and baked in the oven until brown.
Celeri frit a la tomate.
Boiled celery (cut in four-inch lengths), drained,
seasoned, dipped in frying batter, fried in hot fat, and
served with tomato sauce.
Puree de celeri aux croiUons.
Mashed celery, passed through a sieve, seasoned
with salt, pepper, grated nutmeg and a little sugar,
mixed with a liaison of well-reduced bechamel sauce
and fresh butter, and served with triangular slices of
fried bread croutons).
262 PRACTICAL GASTRONOMY
Celeri d la imysanne.
Boiled celery heads (cut in five-inch lengths),
finshed in brown sauce, well buttered and seasoned.
Celeri a la Villeroi.
Boiled celery heads (cut in halves), drained, dipped
in veloute sauce well reduced, set to cool, rolled in
bread crumbs, egged, crumbed again, and fried in hot
fat.
Celeri au jus. Stewed celery with gravy sauce.