Chou-fleur farci. Stuffed and braised cauliflower.
Chou po7nme braise.
Stewed Welsh cabbage (white-headed cabbage).
Chou-navet — Chou-rave. Turnip cabbage.
Chou jprintanier. Spring cabbage.
266 PEACTICAL GASTRONOMY
Choii rouge etoujfe. Stewed red cabbage.
Chou rouge a la Francaise.
Stewed red cabbage with braised chestnuts.
Bejet de chou. Cabbage sprouts.
Chou sauvage. Curled cabbage.
Choux-verts. Greens.
Celeriac. — Celery knobs.
CUeriac a la hechamel.
Stewed celeriac with white sauce.
Celeriac d la Villeroi.
Boiled celery knobs cut in thick slices, immersed
in thick veloute sauce, set to cool, rolled in fresh bread
crumbs, dipped in egg, crumbed again, fried in hot fat,
and served with fried parsley.
- Celeriac d VEspagnole,
Stewed celeriac with brown sauce.
Citronille /arc /e. Stuffed pumpkin.
Concombres. — Cucumbers.
Concombres d la maitre d' hotel.
Broiled cucumbers with maitre d'hotel sauce.
Concomhres farcis. Braised stuffed cucumbers.
Concombres d la tomate.
Stewed cucumbers with tomato sauce.
LEGUMES — VEGETABLES 267
' Concomhres a la crdme.
Stewed cucumbers with cream sauce.
Concomhres sautes aux fines herbes.
Sliced cucumbers broiled, flavoured with finely
chopped green herbs.
Puree de concomhres.
Mashed cucumbers passed through a sieve, mixed
with a little bechamel sauce, seasoned with pepper, salt,
and a little sugar.
Concomhres a VEspagnole.
Parboiled cucumbers (cut in quarters, drained, fried
in butter, and served with Espagnole sauce.
Concomhres a Vltalienne.
Cucumbers stuffed with forcemeat, chopped mush-
rooms, and savoury herbs, braised, cut crosswise in
inch-thick pieces, ranged in layers on a dish, sprinkled
with parmesan cheese, and sauced over with hot veloute
sauce.
Epinards. — Spinach.
Epinaj'ds au jus. Spinach with gravy.
Epinards a la Franqaise.
Spinach prepared with cream sauce.
Epinards a la hechamel.
Spinach prepared with white sauce.
Epinards d la Colhert. Spinach with poached eggs.
Boulade d'epinards. Pancakes filled with spinach.
17
268 PRACTICAL GASTRONOMY
F^ves de marais. — Broad beans (Windsor beans).
Feves de marais d la cr^me.
Broad beans with white cream sauce.
Feves de marais aux fines herbes.
Broad beans with parsley sauce.
Fdves de marais au lard.
Broad beans with broiled bacon.
Feves de marais a la poulette.
Stewed broad beans with white sauce and chopped
parsley.
F^ves de haricot a la Provengale.
Kidney beans stewed, with fried sliced onions.
Haricots blancs. — White haricot beans.
Haricots blancs a la Bretonne.
Stewed white haricot beans, flavoured with finely
chopped onions and parsley.
Haricots blatics a la b&chamel.
Stewed white haricot beans in white sauce.
Haricots blancs a la Lyonnaise.
Stewed white haricot beans with sliced fried onions.
Haricots verts. — French beans.
Haricots verts a la Franqaise.
Boiled French beans broiled in butter.
LEGUMES VEGETABLES 269
Haricots verts sautes aic heurre.
French beans boiled, drained, seasoned, and broiled
in butter.
Haricots verts sautds aux fines herbes.
French beans boiled, drained, seasoned, and broiled
in butter, with chopped parsley.
Haricots verts a la Lyonnaise,
Broiled French beans with fried onions, thinly sliced.
Jets de houblons a la Polonaise.
Stewed hop sprigs with fried bread crumbs.
Laitues. — Lettuces.
Laitties hrais&es. Braised cabbage lettuce.
Laitues farcies hraisees.
Braised stuffed cabbage lettuces.
Puree de Lentilles. Mashed lentils.
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Chou-fleur farci. Stuffed and braised cauliflower.
Chou po7nme braise.
Stewed Welsh cabbage (white-headed cabbage).
Chou-navet — Chou-rave. Turnip cabbage.
Chou jprintanier. Spring cabbage.
266 PEACTICAL GASTRONOMY
Choii rouge etoujfe. Stewed red cabbage.
Chou rouge a la Francaise.
Stewed red cabbage with braised chestnuts.
Bejet de chou. Cabbage sprouts.
Chou sauvage. Curled cabbage.
Choux-verts. Greens.
Celeriac. — Celery knobs.
CUeriac a la hechamel.
Stewed celeriac with white sauce.
Celeriac d la Villeroi.
Boiled celery knobs cut in thick slices, immersed
in thick veloute sauce, set to cool, rolled in fresh bread
crumbs, dipped in egg, crumbed again, fried in hot fat,
and served with fried parsley.
- Celeriac d VEspagnole,
Stewed celeriac with brown sauce.
Citronille /arc /e. Stuffed pumpkin.
Concombres. — Cucumbers.
Concombres d la maitre d' hotel.
Broiled cucumbers with maitre d'hotel sauce.
Concomhres farcis. Braised stuffed cucumbers.
Concombres d la tomate.
Stewed cucumbers with tomato sauce.
LEGUMES — VEGETABLES 267
' Concomhres a la crdme.
Stewed cucumbers with cream sauce.
Concomhres sautes aux fines herbes.
Sliced cucumbers broiled, flavoured with finely
chopped green herbs.
Puree de concomhres.
Mashed cucumbers passed through a sieve, mixed
with a little bechamel sauce, seasoned with pepper, salt,
and a little sugar.
Concomhres a VEspagnole.
Parboiled cucumbers (cut in quarters, drained, fried
in butter, and served with Espagnole sauce.
Concomhres a Vltalienne.
Cucumbers stuffed with forcemeat, chopped mush-
rooms, and savoury herbs, braised, cut crosswise in
inch-thick pieces, ranged in layers on a dish, sprinkled
with parmesan cheese, and sauced over with hot veloute
sauce.
Epinards. — Spinach.
Epinaj'ds au jus. Spinach with gravy.
Epinards a la Franqaise.
Spinach prepared with cream sauce.
Epinards a la hechamel.
Spinach prepared with white sauce.
Epinards d la Colhert. Spinach with poached eggs.
Boulade d'epinards. Pancakes filled with spinach.
17
268 PRACTICAL GASTRONOMY
F^ves de marais. — Broad beans (Windsor beans).
Feves de marais d la cr^me.
Broad beans with white cream sauce.
Feves de marais aux fines herbes.
Broad beans with parsley sauce.
Fdves de marais au lard.
Broad beans with broiled bacon.
Feves de marais a la poulette.
Stewed broad beans with white sauce and chopped
parsley.
F^ves de haricot a la Provengale.
Kidney beans stewed, with fried sliced onions.
Haricots blancs. — White haricot beans.
Haricots blancs a la Bretonne.
Stewed white haricot beans, flavoured with finely
chopped onions and parsley.
Haricots blatics a la b&chamel.
Stewed white haricot beans in white sauce.
Haricots blancs a la Lyonnaise.
Stewed white haricot beans with sliced fried onions.
Haricots verts. — French beans.
Haricots verts a la Franqaise.
Boiled French beans broiled in butter.
LEGUMES VEGETABLES 269
Haricots verts sautes aic heurre.
French beans boiled, drained, seasoned, and broiled
in butter.
Haricots verts sautds aux fines herbes.
French beans boiled, drained, seasoned, and broiled
in butter, with chopped parsley.
Haricots verts a la Lyonnaise,
Broiled French beans with fried onions, thinly sliced.
Jets de houblons a la Polonaise.
Stewed hop sprigs with fried bread crumbs.
Laitues. — Lettuces.
Laitties hrais&es. Braised cabbage lettuce.
Laitues farcies hraisees.
Braised stuffed cabbage lettuces.
Puree de Lentilles. Mashed lentils.