— a la Lyonnaise. — Stewed, with slices of fried
onions.
Haricots verts — French beans.
Haricots verts & la Fran§aise.— Boiled, drained,
seasoned, and tossed in butter, with chopped parsley.
— aux fines herbes. — Boiled, drained, seasoned,
and tossed in butter, with chopped parsley.
— a la Lyonnaise. — Boiled, seasoned, tossed in
butter, with thinly sliced fried onions.
— sautes au beurre. — Boiled, drained, seasoned,
and tossed in butter.
Jets de houblons a la Polonaise.— Stewed young
hop sprigs with fried breadcrumbs.
Laitues — Lettuces.
Laitues braisees. — Braised cabbage lettuce.
— farcies, braisees. — Braised stuffed cabbage
lettuces.
Puree de lentilles.— Mashed lentils.
Lentilles en fricassee. — Boiled lentils in white
sauce.
Macedoine de legumes. — Mixed vegetables cut
into small fanciful pieces, cubes, stars, or other
shapes, to be cooked separately in salted water,
and mixed when done.
— & la Bechamel. — Boiled, tossed in butter, and
finished in white sauce.
— k la printaniere.— Mixed spring vegetables,
boiled, drained, and tossed in butter.
N avets — T urnips.
NavetS braises. — Braised turnips.
— & la bourgeoise. — Stewed turnips in brown
parsley sauce.
f
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VEGETABLES 159
Navets braises k la veloutd.— Stewed young
turnips in white sauce.
Purde de navets.— Mashed turnips.
Oignons d’Espagne bouillis.— Plain boiled Spanish
onions.
— a la demi-glace. — Boiled Spanish onions stewed
in brown sauce.
Okra fpites (Fried Okra). — Treated the same as
egg-plant or aubergines.
Petits pois — Green peas.
Petits pois a l’Anglaise.— Cooked in salted water
and served plain.
— a la Basque. — Green peas served with ham,
slightly flavoured with garlic.
— au beuPPe. — Cooked plain, tossed in fresh butter,
and seasoned.
— bonne femme. — Cooked plain, mixed with small
braised button onions and shreds of cabbage lettuce,
tossed in butter, and seasoned with salt, pepper,
and sugar.
— a la Fpan§aise. — Boiled, tossed in butter, with
minced fried ham and chopped parsley.
— au lard fume. — Boiled, tossed with small pieces
of fried bacon.
— au jambon grilld. — Green peas with broiled ham.
— paysanne. — Boiled, drained, and mixed with
shredded lettuce tossed in butter.
Pommes de terre — Potatoes.
Note. — In compiling menus, it is not necessary to
spell “pommes de terre’’ in full. “Pommes’’ is
sufficient, if the style of preparation follows, i.e.,
Pommes a la duchesse, Pommes p allies, Pommes soufflees,
Pommes chateau, Pommes parisiennes, etc.
Pommes de terre naturcl.
Pommes de terre bouilles.
Pommes de terre f rites.
Pommes de terre nouvelles.
Pommes puree.
Pommes souffle e.
Pommes roties.
Pommes chippes.
Pommes p allies.
Pommes de terre au jus.
Beignets de pommes.
Plain boiled potatoes.
Boiled potatoes.
Fried potatoes.
New potatoes.
Mashed potatoes.
Potato puff's.
Baked potatoes.
Chipped potatoes.
Straw potatoes.
Stewed potatoes in gravy.
Potato fritters.
Pommes de terre Anna.— Peeled and sliced thinly,
ranged in layers, with melted butter and seasoning,
in a cylindrical shaped mould ; baked in oven.
— k l’Anglaise. — Plain boiled, seasoned with salt,
sauced over with melted butter.
VEGETABLES
160
Pommes de terre a l’Allemande.— Plain boiled,
sauced over with brown sauce mixed with lemon
juice, white wine, well reduced and thickened with
egg yolks and butter.
Page 93
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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— a la Lyonnaise. — Stewed, with slices of fried
onions.
Haricots verts — French beans.
Haricots verts & la Fran§aise.— Boiled, drained,
seasoned, and tossed in butter, with chopped parsley.
— aux fines herbes. — Boiled, drained, seasoned,
and tossed in butter, with chopped parsley.
— a la Lyonnaise. — Boiled, seasoned, tossed in
butter, with thinly sliced fried onions.
— sautes au beurre. — Boiled, drained, seasoned,
and tossed in butter.
Jets de houblons a la Polonaise.— Stewed young
hop sprigs with fried breadcrumbs.
Laitues — Lettuces.
Laitues braisees. — Braised cabbage lettuce.
— farcies, braisees. — Braised stuffed cabbage
lettuces.
Puree de lentilles.— Mashed lentils.
Lentilles en fricassee. — Boiled lentils in white
sauce.
Macedoine de legumes. — Mixed vegetables cut
into small fanciful pieces, cubes, stars, or other
shapes, to be cooked separately in salted water,
and mixed when done.
— & la Bechamel. — Boiled, tossed in butter, and
finished in white sauce.
— k la printaniere.— Mixed spring vegetables,
boiled, drained, and tossed in butter.
N avets — T urnips.
NavetS braises. — Braised turnips.
— & la bourgeoise. — Stewed turnips in brown
parsley sauce.
f
.1
VEGETABLES 159
Navets braises k la veloutd.— Stewed young
turnips in white sauce.
Purde de navets.— Mashed turnips.
Oignons d’Espagne bouillis.— Plain boiled Spanish
onions.
— a la demi-glace. — Boiled Spanish onions stewed
in brown sauce.
Okra fpites (Fried Okra). — Treated the same as
egg-plant or aubergines.
Petits pois — Green peas.
Petits pois a l’Anglaise.— Cooked in salted water
and served plain.
— a la Basque. — Green peas served with ham,
slightly flavoured with garlic.
— au beuPPe. — Cooked plain, tossed in fresh butter,
and seasoned.
— bonne femme. — Cooked plain, mixed with small
braised button onions and shreds of cabbage lettuce,
tossed in butter, and seasoned with salt, pepper,
and sugar.
— a la Fpan§aise. — Boiled, tossed in butter, with
minced fried ham and chopped parsley.
— au lard fume. — Boiled, tossed with small pieces
of fried bacon.
— au jambon grilld. — Green peas with broiled ham.
— paysanne. — Boiled, drained, and mixed with
shredded lettuce tossed in butter.
Pommes de terre — Potatoes.
Note. — In compiling menus, it is not necessary to
spell “pommes de terre’’ in full. “Pommes’’ is
sufficient, if the style of preparation follows, i.e.,
Pommes a la duchesse, Pommes p allies, Pommes soufflees,
Pommes chateau, Pommes parisiennes, etc.
Pommes de terre naturcl.
Pommes de terre bouilles.
Pommes de terre f rites.
Pommes de terre nouvelles.
Pommes puree.
Pommes souffle e.
Pommes roties.
Pommes chippes.
Pommes p allies.
Pommes de terre au jus.
Beignets de pommes.
Plain boiled potatoes.
Boiled potatoes.
Fried potatoes.
New potatoes.
Mashed potatoes.
Potato puff's.
Baked potatoes.
Chipped potatoes.
Straw potatoes.
Stewed potatoes in gravy.
Potato fritters.
Pommes de terre Anna.— Peeled and sliced thinly,
ranged in layers, with melted butter and seasoning,
in a cylindrical shaped mould ; baked in oven.
— k l’Anglaise. — Plain boiled, seasoned with salt,
sauced over with melted butter.
VEGETABLES
160
Pommes de terre a l’Allemande.— Plain boiled,
sauced over with brown sauce mixed with lemon
juice, white wine, well reduced and thickened with
egg yolks and butter.