— & la Lyonnaise. — Cut in quarters, stewed in
demi-glace, with fried slices of onions.
— a la Reine. — Green artichoke purge and chicken
cream mixed with aspic and set in fancy moulds ;
served cold.
— sautes. — Green artichokes quartered, boiled,
dressed, and tossed in butter ; served with or
without sauce.
— a la Vinaigrette. — Boiled, served with vinaigrette
sauce.
Fonds d’ Artichauts.— Artichoke Bottoms.
— a TAmericaine. — Artichoke bottoms stuffed with
chicken forcemeat, with a garnish of cooked chicken
slices, truffle, tongue, etc., in centre; served hot
with sauce, or cold with aspic.
— Alice. — Boiled, drained, and tossed in butter,
dressed on croutons with a small round of cooked
beef marrow in each, and sauced over with demi-
glace.
— a la Bordelaise. — Tossed in butter, and fried
shallots cooked in red wine sauce, and beef marrow-
fat as garnish.
— a la Demi-glace. — Boiled, and stewed in demi-
glace sauce.
— k l’Espagnole. — With espagnole sauce.
— a la Florentine. — Braised, filled with asparagus
tips and bechamel sauce, sprinkled over with
grated cheese and butter, and browned in oven.
— A la Poivrade. — Stewed in, and served with,
pepper sauce.
— a la Proven^ale. — Stuffed with onion purge and
served with a rich brown sauce.
152
VEGETABLES
Souffle d’Artichauts k la Lyonnaise.— Green
artichoke pur6e, mixed with chicken souffle mixture,
centre garnished with champignon puree, cooked
in artichoke moulds, served hot with supreme
sauce.
Asperges — Asparagus.
Asperges en Branches a l’Allemande.— Green
asparagus cooked in chicken stock ; served with
cream sauce.
— a la Bechamel. — Boiled, with bechamel sauce.
— a la Bearnaise. — Boiled, dressed with layers of
grated gruyere cheese, top covered with finely
minced fried onions, cheese, and breadcrumbs ;
browned in hot oven.
— en branches au beurre fondu.— Boiled, with
oiled butter.
— en branches a la Colbert. — Boiled, with
poached eggs and brown sauce.
— a la Fribourg. — Boiled, sprinkled with grated
gruyere cheese, and sauced with hot oiled butter.
• — ala Hollandaise. — Boiled, with hollandaise sauce.
— a l’ltalienne. — Boiled head portion ; dressed
with white sauce or oiled butter, sprinkled with
grated cheese, and browned in sharp oven or under
salamander.
■ — a la Melba. — Giant asparagus tied in bundles and.
cooked in salted water ; served with sauce Melba.
— a la Nigoise. — Boiled, and served cold, with a
sauce made of sweet oil, hard-boiled egg-yolks,
passed through a sieve, vinegar and seasoning.
■ — en Petits Pois. — Green asparagus points (sprue),
cut very small to resemble peas, and boiled.
— a la Piemontaise. — Boiled ; dressed with grated
parmesan cheese and white sauce.
— Polonaise. — Boiled soft portion ; dressed with nut
brown butter and fried breadcrumbs.
— sautees au Beurre. — Boiled, and finished in
butter.
• — au Veloute. — Boiled, and finished in veloute sauce.
— a la Vinaigrette. — Boiled, with vinaigrette sauce.
Pointes d’AspergeS. — Asparagus points.
— a l’Argenteuil. — Puree of green asparagus
points or sprue, mixed with chicken cream farce
(cooked), set in asparagus shaped mould, so as to
resemble a bundle of asparagus (white part, chicken
forcemeat) ; served hot, with supreme sauce ; or
cold, with aspic and salad.
— a la S6villienne. — Asparagus puree served
inside a shape mounted with cooked cold asparagus,
masked with aspic ; served cold and garnished with
a salad of artichoke bottoms in the centre.
VEGETABLES
153
Aubergines— Egg Plants.
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Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— & la Lyonnaise. — Cut in quarters, stewed in
demi-glace, with fried slices of onions.
— a la Reine. — Green artichoke purge and chicken
cream mixed with aspic and set in fancy moulds ;
served cold.
— sautes. — Green artichokes quartered, boiled,
dressed, and tossed in butter ; served with or
without sauce.
— a la Vinaigrette. — Boiled, served with vinaigrette
sauce.
Fonds d’ Artichauts.— Artichoke Bottoms.
— a TAmericaine. — Artichoke bottoms stuffed with
chicken forcemeat, with a garnish of cooked chicken
slices, truffle, tongue, etc., in centre; served hot
with sauce, or cold with aspic.
— Alice. — Boiled, drained, and tossed in butter,
dressed on croutons with a small round of cooked
beef marrow in each, and sauced over with demi-
glace.
— a la Bordelaise. — Tossed in butter, and fried
shallots cooked in red wine sauce, and beef marrow-
fat as garnish.
— a la Demi-glace. — Boiled, and stewed in demi-
glace sauce.
— k l’Espagnole. — With espagnole sauce.
— a la Florentine. — Braised, filled with asparagus
tips and bechamel sauce, sprinkled over with
grated cheese and butter, and browned in oven.
— A la Poivrade. — Stewed in, and served with,
pepper sauce.
— a la Proven^ale. — Stuffed with onion purge and
served with a rich brown sauce.
152
VEGETABLES
Souffle d’Artichauts k la Lyonnaise.— Green
artichoke pur6e, mixed with chicken souffle mixture,
centre garnished with champignon puree, cooked
in artichoke moulds, served hot with supreme
sauce.
Asperges — Asparagus.
Asperges en Branches a l’Allemande.— Green
asparagus cooked in chicken stock ; served with
cream sauce.
— a la Bechamel. — Boiled, with bechamel sauce.
— a la Bearnaise. — Boiled, dressed with layers of
grated gruyere cheese, top covered with finely
minced fried onions, cheese, and breadcrumbs ;
browned in hot oven.
— en branches au beurre fondu.— Boiled, with
oiled butter.
— en branches a la Colbert. — Boiled, with
poached eggs and brown sauce.
— a la Fribourg. — Boiled, sprinkled with grated
gruyere cheese, and sauced with hot oiled butter.
• — ala Hollandaise. — Boiled, with hollandaise sauce.
— a l’ltalienne. — Boiled head portion ; dressed
with white sauce or oiled butter, sprinkled with
grated cheese, and browned in sharp oven or under
salamander.
■ — a la Melba. — Giant asparagus tied in bundles and.
cooked in salted water ; served with sauce Melba.
— a la Nigoise. — Boiled, and served cold, with a
sauce made of sweet oil, hard-boiled egg-yolks,
passed through a sieve, vinegar and seasoning.
■ — en Petits Pois. — Green asparagus points (sprue),
cut very small to resemble peas, and boiled.
— a la Piemontaise. — Boiled ; dressed with grated
parmesan cheese and white sauce.
— Polonaise. — Boiled soft portion ; dressed with nut
brown butter and fried breadcrumbs.
— sautees au Beurre. — Boiled, and finished in
butter.
• — au Veloute. — Boiled, and finished in veloute sauce.
— a la Vinaigrette. — Boiled, with vinaigrette sauce.
Pointes d’AspergeS. — Asparagus points.
— a l’Argenteuil. — Puree of green asparagus
points or sprue, mixed with chicken cream farce
(cooked), set in asparagus shaped mould, so as to
resemble a bundle of asparagus (white part, chicken
forcemeat) ; served hot, with supreme sauce ; or
cold, with aspic and salad.
— a la S6villienne. — Asparagus puree served
inside a shape mounted with cooked cold asparagus,
masked with aspic ; served cold and garnished with
a salad of artichoke bottoms in the centre.
VEGETABLES
153
Aubergines— Egg Plants.