Practical gastronomy

Tete de Veau fareie aux truffes. — Braised calf’s head stuffed with veal forcemeat and truffles. Note. — For other removes refer to the Entree and the Roast Sections, where a number of dishes are given that can be served under this heading. Small birds or joints that are cut up are not suitable. It is necessary to serve some kind of seasonable vegetable along with this course, unless the dish selected has a prominent vegetable garnish. A selection of dressed vegetables will be found in the chapter devoted to Vegetables. G 3 150 ENTREMETS DE LEGUMES. (DRESSED VEGETABLES.) Although this course is exceedingly popular on the Continent, and especially in France, dressed vege- tables as an Entremet are not much in favour in England ; many dinners are served where only plain vegetables are given, and dressed vegetables as a separate course is but seldom included. This is regrettable, because in point of excellence as well as economy dressed vegetables deserve to be more largely, if not generally, introduced in dinner menus. Of these vegetables, Asparagus, Green or Globe Arti- chokes, Jerusalem Artichokes, Cardoons, Celery, Salsify, Celeviac, Cauliflower , Seakale, Spinach, Tomatoes, Green Peas, Sprouts, Potatoes, French Beans, Mushrooms, Cucumbers and Aubergines are particularly adapted for dressing as an Entremet Course. The dressing varies considerably. Asparagus, Artichokes, and Cauli- flowers are often served plainly boiled, dished on toasted bread, with a good white sauce or oiled butter. Oiled butter must be perfect ; fresh and sweet butter only should be used, and a dash of lemon juice incor- porated. Many of these vegetables are well suited to be cooked au gratin ; others are tossed in butter, after being boiled and well drained ; whilst others, such as Tomatoes, Potatoes, Cucumbers, Aubergines, Mush- rooms, and Artichoke Bottoms, etc., are stufted. There are about 200 ways of cooking and dressing potatoes, and of these quite 100 render them fit for use as savoury vegetables. Asparagus and Artichokes are also served au Vinai- grette, i.e., with a plain salad dressing, consisting of oil, vinegar, chopped chives or parsley, chopped gherkins, and seasoning. Bechamel, Tomato, Hollandaise, Piquante and Poivrade Sauces are frequently used for dressing vegetables. Many dainty souffles of Vegetable Puree rank prominently as savouries ; for these, Spinach, Cucumber, Lettuces, Tomatoes, Artichokes, Carrots, etc., are generally used. Lastly, Vegetable Fritters should be accorded a prominent place under this heading. These are made of Salsify, Celery, or Celeriac, Beetroot, Cardoons, C6pes, etc. These are generally first cooked, and when cold cut into slices or small pieces, then dipped in batter, and fried. . . ■'V VEGETABLES 151 Artichauts — Artichokes. Artichauts frais.— Fresh globe artichokes. — A la Bechamel. — Boiled ; served with white sauce. — Bruxelloise. — Globe artichoke, boiled, inside stuffed with a rich mushroom mixture, and braised ; served with allemande sauce flavoured with white wine. — A la Barigoule. — Centre stuffed with duxelle purge, braised, and served with demi-glace sauce. — frits. — Fried artichokes. — fareis. — Stuffed artichokes. — au gratin.— Baked, gratin style. — a l’ltalienne. — Boiled and broiled, with chopped mushrooms and brown sauce. — de Jerusalem A la Bechamel.— Boiled Jeru- salem artichokes with bechamel sauce.