— pup4e a la creme. — Mashed, with cream.
— pepsillees. — Peeled, cut into marble shapes, par-
boiled, and broiled in butter ; sprinkled with
chopped parsley.
— a la paysanne. — Thickly sliced, stewed in beef
broth, flavoured with fried onions ; demi-glace
sauce is poured over when dished up.
— a la Reitz. — Peeled, cut into small thin strips,
and fried crisp in butter.
— Pissolees. — Small ball or other shapes, par-
boiled, drained, and broiled in butter.
— en PObe de chambpe. — Boiled or baked in their
jackets.
— FOties au foup. — Baked potatoes (done in the
oven).
— a la Robert. — Peeled, sliced, and stewed in a
sharp brown sauce.
— a la Rouennaise. — Mashed as for croquettes,
shaped like olives, dipped in frying batter, and
fried in hot fat.
— sautees. — Cold boiled potatoes cut into slices,
seasoned, and tossed in butter.
— sautees k la Lyonnaise. — Same as saute
potatoes, mixed with finely chopped fried onions.
— SaVOyaPde. — Peeled, sliced thinly, mixed in
layers, with butter and grated cheese, baked in the
oven.
— Saxonne. — Medium-sized balls of potato puree
(same as for croquettes), egged and crumbed twice,
well fried in hot fat ; when done, scooped out and
filled with onion puree, reclosed, and served
quickly.
— San Remo. — Small potato dumplings seasoned
with pepper, salt, and nutmeg, dipped in melted
butter and chopped parsley, then in grated par-
mesan cheese ; when set, egged and crumbed,
and fried in clarified butter.
— Strasbourg. — Sliced, stewed in white sauce,
dished up, and baked in the oven.
164
VEGETABLES
Pommes de terre surprise.— Baked in their skins,
opened, and the interior mixed with butter, cream,
fine herbs, and seasoning, refilled and rebaked.
— Suedoise. — Sliced, and stewed with fried onions
and gravy.
— la Turque. — Puree as for croquettes, made into
small half-moon shapes, filled with anchovy paste,
egged, crumbed, and fried in clarified butter.
— Tyrolienne. — Medium sized kidney potatoes,
seasoned, stewed with cream, beef broth, and small
pieces of butter ; when dished sprinkled with grated
cheese.
— Vaudoise. — Peeled and sliced, ranged in layers
on a buttered baking dish, seasoned with pepper,
salt, nutmeg, and grated gruyere cheese, top
sprinkled with grated cheese, breadcrumbs, and a
few drops of oiled butter ; baked in the oven.
— Viennoise. — Cut into dice, stewed in beef broth,
flavoured with onions and cloves, and sprinkled
with finely chopped parsley when dished up.
* — VaPSOVienne. — Choux-paste fritters, emptied,
and filled with seasoned potato puree.
— Villageoise. — Finely chopped cold potatoes,
seasoned, stewed in fresh milk, cream and butter.
— Worlitz. — Puree prepared as for croquettes,
shaped into squares, egged, crumbed in grated
parmesan cheese, on one side only, with a small
piece of lobster butter on centre of each, and baked
in sharp oven.
Bopdupe de pupee de pommes.— Border of mashed
potatoes.
Quenelles de pommes de teppe.— Small potato
dumplings poached in salt water, drained, dished
up, and sprinkled over with fried breadcrumbs.
Salsifis — Salsify.
Salsifis fPitS.— Fried salsify.
— a la bechamel. — Stewed in white sauce.
— au beUPFe fondu. — Boiled, and served with
oiled butter.
— Hollandaise. — Stewed in stock and served with
hollandaise sauce.
Beignets de salsifis. — Boiled, drained, seasoned,
dipped in batter, and fried in deep fat.
T omates — T omatoes.
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— pup4e a la creme. — Mashed, with cream.
— pepsillees. — Peeled, cut into marble shapes, par-
boiled, and broiled in butter ; sprinkled with
chopped parsley.
— a la paysanne. — Thickly sliced, stewed in beef
broth, flavoured with fried onions ; demi-glace
sauce is poured over when dished up.
— a la Reitz. — Peeled, cut into small thin strips,
and fried crisp in butter.
— Pissolees. — Small ball or other shapes, par-
boiled, drained, and broiled in butter.
— en PObe de chambpe. — Boiled or baked in their
jackets.
— FOties au foup. — Baked potatoes (done in the
oven).
— a la Robert. — Peeled, sliced, and stewed in a
sharp brown sauce.
— a la Rouennaise. — Mashed as for croquettes,
shaped like olives, dipped in frying batter, and
fried in hot fat.
— sautees. — Cold boiled potatoes cut into slices,
seasoned, and tossed in butter.
— sautees k la Lyonnaise. — Same as saute
potatoes, mixed with finely chopped fried onions.
— SaVOyaPde. — Peeled, sliced thinly, mixed in
layers, with butter and grated cheese, baked in the
oven.
— Saxonne. — Medium-sized balls of potato puree
(same as for croquettes), egged and crumbed twice,
well fried in hot fat ; when done, scooped out and
filled with onion puree, reclosed, and served
quickly.
— San Remo. — Small potato dumplings seasoned
with pepper, salt, and nutmeg, dipped in melted
butter and chopped parsley, then in grated par-
mesan cheese ; when set, egged and crumbed,
and fried in clarified butter.
— Strasbourg. — Sliced, stewed in white sauce,
dished up, and baked in the oven.
164
VEGETABLES
Pommes de terre surprise.— Baked in their skins,
opened, and the interior mixed with butter, cream,
fine herbs, and seasoning, refilled and rebaked.
— Suedoise. — Sliced, and stewed with fried onions
and gravy.
— la Turque. — Puree as for croquettes, made into
small half-moon shapes, filled with anchovy paste,
egged, crumbed, and fried in clarified butter.
— Tyrolienne. — Medium sized kidney potatoes,
seasoned, stewed with cream, beef broth, and small
pieces of butter ; when dished sprinkled with grated
cheese.
— Vaudoise. — Peeled and sliced, ranged in layers
on a buttered baking dish, seasoned with pepper,
salt, nutmeg, and grated gruyere cheese, top
sprinkled with grated cheese, breadcrumbs, and a
few drops of oiled butter ; baked in the oven.
— Viennoise. — Cut into dice, stewed in beef broth,
flavoured with onions and cloves, and sprinkled
with finely chopped parsley when dished up.
* — VaPSOVienne. — Choux-paste fritters, emptied,
and filled with seasoned potato puree.
— Villageoise. — Finely chopped cold potatoes,
seasoned, stewed in fresh milk, cream and butter.
— Worlitz. — Puree prepared as for croquettes,
shaped into squares, egged, crumbed in grated
parmesan cheese, on one side only, with a small
piece of lobster butter on centre of each, and baked
in sharp oven.
Bopdupe de pupee de pommes.— Border of mashed
potatoes.
Quenelles de pommes de teppe.— Small potato
dumplings poached in salt water, drained, dished
up, and sprinkled over with fried breadcrumbs.
Salsifis — Salsify.
Salsifis fPitS.— Fried salsify.
— a la bechamel. — Stewed in white sauce.
— au beUPFe fondu. — Boiled, and served with
oiled butter.
— Hollandaise. — Stewed in stock and served with
hollandaise sauce.
Beignets de salsifis. — Boiled, drained, seasoned,
dipped in batter, and fried in deep fat.
T omates — T omatoes.