— k la Bpaban§onne. — Mashed potatoes, mixed
with finely chopped blanched shallots, parsley, and
grated cheese, seasoned with pepper, salt, and nut-
meg, dressed on a shallow dish, top sprinkled with
breadcrumbs, grated cheese, and bits of butter ;
browned in the oven.
— a la Bignon. — Peeled and parboiled, centre
scooped out and filled with forcemeat, and baked
with butter.
— a la bechamel. — Parboiled, and stewed in white
sauce.
— Bpetonne. — Cold boiled potatoes, peeled, cut
into squares, broiled in butter, mixed with finely
chopped fried onions, chopped parsley, and a little
brown sauce.
— a la bourgeoise. — Mashed, dressed on a dish
(dome shape), basted with melted butter, sprinkled
over with fresh breadcrumbs and cheese, and
baked.
— bonne femme. — Same as paysanne, with squares
of fried bacon added.
— Bordelaise. — Peeled, sliced thinly, fried soft in
a saute pan, with oiled butter and finely chopped
onions.
— Chatonilland. — Oblong shaped soufflee or puff
potatoes, made from large kidney potatoes.
— cuites au bouillon. — Boiled in beef broth.
— cuites SOUS la eendre.— Baked in hot ashes (in
their jackets).
— Chateau. — Oval or olive shapes of potatoes,
blanched, drained, fried a light colour in clarified
butter, and sprinkled with chopped parsley.
— eopeau (Potato Ribbons). — Peeled, cut similarly to
sugar loaves ; peeled carefully so that the peel
(ribbon) remains whole ; fried in very hot fat.
— croquettes. — Mashed or puree, seasoned, mixed
with yolks of eggs, shaped into ball or any other
shapes, egged, crumbed, and fried in deep fat.
— Chateaubriand. — Peeled, cut into quarters and
pared into neat shapes, parboiled, drained, and
fried in butter.
— a la creme. — Sliced, and stewed in white sauce
enriched with cream.
— en cotelettes. — Puree as for croquettes, shaped
like cutlets, egged, crumbed, and fried in deep fat.
— eomtesse. — Sliced, ranged neatly in buttered
timbale mould, with veloute sauce, and baked in
a hot oven.
VEGETABLES
161
Pommes de terre Colbert.— Cooked potatoes cut
into squares, seasoned, stewed in gravy, finished
with a little fresh butter and chopped parsley.
— Chantilly. — Cut out into round shapes, parboiled
in salt water, drained, and finished in bechamel
sauce ; sprinkled with liquefied meat glaze.
— Delmonico. — Finely minced raw potatoes, cooked
in butter and cream, seasoned and dished ; sprinkled
with brown crumbs and baked in oven.
— Duehesse. — Mashed, seasoned, shaped into
fingers, or other shapes, brushed over with yolk of
eggs, and baked in the oven.
— Dauphine. — Same as duehesse ; mixed with
choux paste, shaped into balls, and fried in deep fat.
— Dieppoise. — Cold boiled potatoes, cut into slices,
together with cold sausages, broiled in butter,
seasoned, and served with demi-glace sauce.
— Espagnole. — Thickly sliced, boiled, drained, and
served with espagnole sauce.
— Flamande. — Peeled, cut in large dice shapes,
tossed in butter, with finely chopped onion and
parsley.
— fondantes. — Peeled, cut in quarters, parboiled,
and cooked in fire-proof casserole, with butter, in
oven.
— faubonne. — Thickly sliced, and stewed in brown
sauce, flavoured with onion.
— farcies. — Large kidney potatoes peeled, hollowed
out, and filled with any kind of forcemeat ; baked
in buttered saute pan ; when done glazed with meat
glaze.
— frisees. — Curl or ribbon shapes, fried in clarified
butter or other fat.
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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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— k la Bpaban§onne. — Mashed potatoes, mixed
with finely chopped blanched shallots, parsley, and
grated cheese, seasoned with pepper, salt, and nut-
meg, dressed on a shallow dish, top sprinkled with
breadcrumbs, grated cheese, and bits of butter ;
browned in the oven.
— a la Bignon. — Peeled and parboiled, centre
scooped out and filled with forcemeat, and baked
with butter.
— a la bechamel. — Parboiled, and stewed in white
sauce.
— Bpetonne. — Cold boiled potatoes, peeled, cut
into squares, broiled in butter, mixed with finely
chopped fried onions, chopped parsley, and a little
brown sauce.
— a la bourgeoise. — Mashed, dressed on a dish
(dome shape), basted with melted butter, sprinkled
over with fresh breadcrumbs and cheese, and
baked.
— bonne femme. — Same as paysanne, with squares
of fried bacon added.
— Bordelaise. — Peeled, sliced thinly, fried soft in
a saute pan, with oiled butter and finely chopped
onions.
— Chatonilland. — Oblong shaped soufflee or puff
potatoes, made from large kidney potatoes.
— cuites au bouillon. — Boiled in beef broth.
— cuites SOUS la eendre.— Baked in hot ashes (in
their jackets).
— Chateau. — Oval or olive shapes of potatoes,
blanched, drained, fried a light colour in clarified
butter, and sprinkled with chopped parsley.
— eopeau (Potato Ribbons). — Peeled, cut similarly to
sugar loaves ; peeled carefully so that the peel
(ribbon) remains whole ; fried in very hot fat.
— croquettes. — Mashed or puree, seasoned, mixed
with yolks of eggs, shaped into ball or any other
shapes, egged, crumbed, and fried in deep fat.
— Chateaubriand. — Peeled, cut into quarters and
pared into neat shapes, parboiled, drained, and
fried in butter.
— a la creme. — Sliced, and stewed in white sauce
enriched with cream.
— en cotelettes. — Puree as for croquettes, shaped
like cutlets, egged, crumbed, and fried in deep fat.
— eomtesse. — Sliced, ranged neatly in buttered
timbale mould, with veloute sauce, and baked in
a hot oven.
VEGETABLES
161
Pommes de terre Colbert.— Cooked potatoes cut
into squares, seasoned, stewed in gravy, finished
with a little fresh butter and chopped parsley.
— Chantilly. — Cut out into round shapes, parboiled
in salt water, drained, and finished in bechamel
sauce ; sprinkled with liquefied meat glaze.
— Delmonico. — Finely minced raw potatoes, cooked
in butter and cream, seasoned and dished ; sprinkled
with brown crumbs and baked in oven.
— Duehesse. — Mashed, seasoned, shaped into
fingers, or other shapes, brushed over with yolk of
eggs, and baked in the oven.
— Dauphine. — Same as duehesse ; mixed with
choux paste, shaped into balls, and fried in deep fat.
— Dieppoise. — Cold boiled potatoes, cut into slices,
together with cold sausages, broiled in butter,
seasoned, and served with demi-glace sauce.
— Espagnole. — Thickly sliced, boiled, drained, and
served with espagnole sauce.
— Flamande. — Peeled, cut in large dice shapes,
tossed in butter, with finely chopped onion and
parsley.
— fondantes. — Peeled, cut in quarters, parboiled,
and cooked in fire-proof casserole, with butter, in
oven.
— faubonne. — Thickly sliced, and stewed in brown
sauce, flavoured with onion.
— farcies. — Large kidney potatoes peeled, hollowed
out, and filled with any kind of forcemeat ; baked
in buttered saute pan ; when done glazed with meat
glaze.
— frisees. — Curl or ribbon shapes, fried in clarified
butter or other fat.