Celeri d VEspagnole. Stewed celery with brown sauce-
Celeri d la bechamel. Stewed celery with white sauce.
Cepes farcies an jus.
Stuffed cepes (a kind of mushroom) with gravy.
Cejjes d la Provencale.
Stewed cepes with onion mash (puree).
Cei^es d la Bordclaise.
Stewed cepes, served with gravy, mixed with lemon
juice and chopped parsley.
Champignons. — Mushrooms.
Champignons far cis. Stuffed mushrooms.
Chamjngnons d la Bordelaise.
Broiled mushrooms, seasoned with Cayenne pepper,
served with gravy sauce, mixed with chopped shallots
previously fried in butter, and chopped parsley.
LEGU:\IES — VEGETABLES 263
Champignons a la casse-tout.
Mushrooms placed on buttered toast and baked in
the oven.
Chamjyignons aux fines herbes.
Stewed mushrooms with savoury herb sauce.
Champignons au heurre.
Broiled button mushrooms in fresh butter, served
on toast.
Champignons au gratin.
Mushrooms seasoned with grated ham, chopped
parsley, herbs, shallots, &c., dished on a well-buttered
gratin dish, sauced with a well-buttered Madere sauce,
sprinkled with bread crumbs, and baked in the usual
way.
Charnpiynons a la Piemontaise.
Broiled fresh mushrooms, cut in slices, finished in
a sauce of melted butter, lemon juice, and chopped
parsley.
Champignons a la Provengale.
Fresh button mushrooms fried in oil, finished in a
rich gravy sauce with chopped shallots, bruised garlic,
chopped parsley, and lemon juice, seasoned with Cayenne
pepper, and served with croutons.
Champignons farcis a la Napolitaine.
Fresh cup mushrooms stuffed ynth. the stalks finely
chopped, garlic, shallots, and parsley, all chopped fine,
grated parmesan cheese, and bread crumbs, ranged on a
baking sheet, sprinkled with fresh crumbs and cheese
and a few drops of sweet oil, baked in the oven, and
served with demi-glace sauce well seasoned.
264 PRACTICAL GASTRONOMY
Chicoree. — Chicory or Endive.
Chicoree a la clemi-glace.
Stewed endive with brown sauce.
Chicoree d la creme.
Stewed endive with cream sauce.
Choux. — Cabbages.
Ckou hlanc farci.
Braised stuffed white cabbage.
Choux-brocolis. Broccoli sprouts.
Choux a la Lilloise.
Small pieces of cabbage broiled in butter, seasoned
with chopped onions, parsley, nutmeg, &c.
Choux blancs d Vltalienne.
Stewed white cabbage served with braised chestnuts
and small fried sausages.
Choucroute aufour. Sourcrout stewed in the oven»
Choucroute au champagne.
Stewed sourcrout in champagne.
Choucroute d V Alsacienne.
Stewed sourcrout with boiled bacon and smoked
sausages.
Choux de Bruxelles sautes.
Boiled Brussels sprouts broiled in fresh butter.
Choux de Bruxelles d la maitre d' hotel.
Boiled Brussels sprouts with maitre d 'hotel butter
or sauce.
LEGUMES VEGETABLES 265
Chou de Milan braise. Braised Milan cabbage.
Chou de mer a la bechamel {Chou marin d' Angleterre).
Sea-kale with white sauce.
Chou de mer a la Hollandaise.
Sea-kale with Hollandaise sauce.
Choux frises or chou crejnc. Scotch kale.
Chaux de Savoie. Savoy cabbage.
Chou-flcur a VAnglaise.
Boiled cauliflower with melted butter sauce.
Chou-fleur au heurre fondu.
Cauliflower with oiled butter.
Chou-fleur au gratin. Cauliflower gratin style.
Chou-fleur a la Piemontaise.
Cauliflower with white sauce, mixed with grated
parmesan cheese.
Chou-fleur d la Francaisc.
Cauliflower trimmed, cut into quarters, boiled and
stewed in white sauce, seasoned with salt, pepper, and
nutmeg.
Chou d la Hollandaise.
Cauliflower with Hollandaise sauce.
Page 91
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Celeri d VEspagnole. Stewed celery with brown sauce-
Celeri d la bechamel. Stewed celery with white sauce.
Cepes farcies an jus.
Stuffed cepes (a kind of mushroom) with gravy.
Cejjes d la Provencale.
Stewed cepes with onion mash (puree).
Cei^es d la Bordclaise.
Stewed cepes, served with gravy, mixed with lemon
juice and chopped parsley.
Champignons. — Mushrooms.
Champignons far cis. Stuffed mushrooms.
Chamjngnons d la Bordelaise.
Broiled mushrooms, seasoned with Cayenne pepper,
served with gravy sauce, mixed with chopped shallots
previously fried in butter, and chopped parsley.
LEGU:\IES — VEGETABLES 263
Champignons a la casse-tout.
Mushrooms placed on buttered toast and baked in
the oven.
Chamjyignons aux fines herbes.
Stewed mushrooms with savoury herb sauce.
Champignons au heurre.
Broiled button mushrooms in fresh butter, served
on toast.
Champignons au gratin.
Mushrooms seasoned with grated ham, chopped
parsley, herbs, shallots, &c., dished on a well-buttered
gratin dish, sauced with a well-buttered Madere sauce,
sprinkled with bread crumbs, and baked in the usual
way.
Charnpiynons a la Piemontaise.
Broiled fresh mushrooms, cut in slices, finished in
a sauce of melted butter, lemon juice, and chopped
parsley.
Champignons a la Provengale.
Fresh button mushrooms fried in oil, finished in a
rich gravy sauce with chopped shallots, bruised garlic,
chopped parsley, and lemon juice, seasoned with Cayenne
pepper, and served with croutons.
Champignons farcis a la Napolitaine.
Fresh cup mushrooms stuffed ynth. the stalks finely
chopped, garlic, shallots, and parsley, all chopped fine,
grated parmesan cheese, and bread crumbs, ranged on a
baking sheet, sprinkled with fresh crumbs and cheese
and a few drops of sweet oil, baked in the oven, and
served with demi-glace sauce well seasoned.
264 PRACTICAL GASTRONOMY
Chicoree. — Chicory or Endive.
Chicoree a la clemi-glace.
Stewed endive with brown sauce.
Chicoree d la creme.
Stewed endive with cream sauce.
Choux. — Cabbages.
Ckou hlanc farci.
Braised stuffed white cabbage.
Choux-brocolis. Broccoli sprouts.
Choux a la Lilloise.
Small pieces of cabbage broiled in butter, seasoned
with chopped onions, parsley, nutmeg, &c.
Choux blancs d Vltalienne.
Stewed white cabbage served with braised chestnuts
and small fried sausages.
Choucroute aufour. Sourcrout stewed in the oven»
Choucroute au champagne.
Stewed sourcrout in champagne.
Choucroute d V Alsacienne.
Stewed sourcrout with boiled bacon and smoked
sausages.
Choux de Bruxelles sautes.
Boiled Brussels sprouts broiled in fresh butter.
Choux de Bruxelles d la maitre d' hotel.
Boiled Brussels sprouts with maitre d 'hotel butter
or sauce.
LEGUMES VEGETABLES 265
Chou de Milan braise. Braised Milan cabbage.
Chou de mer a la bechamel {Chou marin d' Angleterre).
Sea-kale with white sauce.
Chou de mer a la Hollandaise.
Sea-kale with Hollandaise sauce.
Choux frises or chou crejnc. Scotch kale.
Chaux de Savoie. Savoy cabbage.
Chou-flcur a VAnglaise.
Boiled cauliflower with melted butter sauce.
Chou-fleur au heurre fondu.
Cauliflower with oiled butter.
Chou-fleur au gratin. Cauliflower gratin style.
Chou-fleur a la Piemontaise.
Cauliflower with white sauce, mixed with grated
parmesan cheese.
Chou-fleur d la Francaisc.
Cauliflower trimmed, cut into quarters, boiled and
stewed in white sauce, seasoned with salt, pepper, and
nutmeg.
Chou d la Hollandaise.
Cauliflower with Hollandaise sauce.