Artichauts cle Jerusalem a la bechamel.
Boiled Jerusalem artichokes with bechamel sauce.
Artichauts a la Lyonnaise.
Stewed artichokes with boiled sliced onions.
Artichauts a la vinaigrette.
Boiled artichokes cold, with vinaigrette sauce.
Souffle cV artichauts a la Lyonnaise.
Green artichoke puree, mixed with chicken souffle
mixture, centre garnished with champignon puree,
cooked in artichoke moulds, served hot with supreme
sauce.
Artichauts sautes.
Green artichokes quartered, boiled, dressed, and
broiled in butter ; served hot, ^^^dth or without sauce.
Artichauts a la reine.
Green artichoke puree and chicken cream mixture
mingled with aspic and set in fancy moulds, served
cold.
Fonds cVartichauts a V AmericaiJie,
Artichoke bottoms stuffed with chicken forcemeat,
with a garnish of cooked chicken, truffle, tongue, etc., in
centre, served hot with sauce, or cold -^dth aspic.
Fonds d'artichauts a la demi-glace.
Artichoke bottoms wdth brown sauce.
Fonds d' artichauts a VEspag7iole.
Artichoke bottoms with Espagnole sauce.
LEGUMES — VEGETABLES 257
Fonds d'artichauts d la Bordelaise.
Artichoke bottoms with red wine sauce and beef
marrow-fat.
Fonds d'artichauts d la Provengale.
Artichoke bottoms stuffed with onion puree and
served with a rich brown sauce.
Fonds d'artichauts d la poivrade.
Artichoke bottoms stewed with pepper sauce,
, Asperges. — Asparagus.
Asperges en branches d la bechamel.
Boiled asparagus with bechamel sauce,
Asperges en branches au beurre fondu.
Boiled asparagus with oiled butter.
Asperges en branches d la Colbert.
Boiled asparagus with poached eggs.
Asperges en petits pois.
Green asparagus points, cut very small to resemble
peas, and boiled.
Asperges en branches d la Piemontaise,
Stewed asparagus with grated parmesan cheese and
white sauce.
Asperges d la vinaigrette.
Boiled asparagus with vinaigrette sauce.
Asperges d la Hollandaise.
Boiled asparagus with Hollandaise sauce.
258 PRACTICAL GASTRONOMY
Asi^erges sautees au beurre.
Boiled asparagus finished in butter.
Asperges d la Frihourg.
Boiled asparagus, served hot, sprinkled mth grated
Gruyere cheese and sauced with hot oiled butter.
Asperges au veloiite.
Stewed asparagus in veloute sauce.
Asperges d la Nicoise.
Boiled asparagus dished up cold and served with a
sauce made of sweet oil, hard-boiled egg-yolks passed
through a sieve, vinegar and seasoning.
Asperges d la Bernoise,
Freshly boiled asparagus dressed with layers of
grated Gruyere cheese between, top covered with finely
minced onions fried in butter, besprinkled with cheese
and bread crumbs, baked and served (hot) on same dish.
Pointes d'asperges a VArgenteuil.
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.
Pointes d'asperges a la Sevillienne.
Asparagus puree, prepared from heads, served
inside a shape mounted with cooked cold asparagus^
well masked with aspic. This dish is served cold, and
is garnished with a salad of artichoke bottoms in the
centre.
LEGUMES — VEGETABLES 259
Betterave. — Beetroot.
Better aves au naturel.
Plain boiled beetroot.
Better aves sautees au beurre.
Clove-shaped pieces of cooked beetroot tossed in
butter.
Page 89
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Artichauts cle Jerusalem a la bechamel.
Boiled Jerusalem artichokes with bechamel sauce.
Artichauts a la Lyonnaise.
Stewed artichokes with boiled sliced onions.
Artichauts a la vinaigrette.
Boiled artichokes cold, with vinaigrette sauce.
Souffle cV artichauts a la Lyonnaise.
Green artichoke puree, mixed with chicken souffle
mixture, centre garnished with champignon puree,
cooked in artichoke moulds, served hot with supreme
sauce.
Artichauts sautes.
Green artichokes quartered, boiled, dressed, and
broiled in butter ; served hot, ^^^dth or without sauce.
Artichauts a la reine.
Green artichoke puree and chicken cream mixture
mingled with aspic and set in fancy moulds, served
cold.
Fonds cVartichauts a V AmericaiJie,
Artichoke bottoms stuffed with chicken forcemeat,
with a garnish of cooked chicken, truffle, tongue, etc., in
centre, served hot with sauce, or cold -^dth aspic.
Fonds d'artichauts a la demi-glace.
Artichoke bottoms wdth brown sauce.
Fonds d' artichauts a VEspag7iole.
Artichoke bottoms with Espagnole sauce.
LEGUMES — VEGETABLES 257
Fonds d'artichauts d la Bordelaise.
Artichoke bottoms with red wine sauce and beef
marrow-fat.
Fonds d'artichauts d la Provengale.
Artichoke bottoms stuffed with onion puree and
served with a rich brown sauce.
Fonds d'artichauts d la poivrade.
Artichoke bottoms stewed with pepper sauce,
, Asperges. — Asparagus.
Asperges en branches d la bechamel.
Boiled asparagus with bechamel sauce,
Asperges en branches au beurre fondu.
Boiled asparagus with oiled butter.
Asperges en branches d la Colbert.
Boiled asparagus with poached eggs.
Asperges en petits pois.
Green asparagus points, cut very small to resemble
peas, and boiled.
Asperges en branches d la Piemontaise,
Stewed asparagus with grated parmesan cheese and
white sauce.
Asperges d la vinaigrette.
Boiled asparagus with vinaigrette sauce.
Asperges d la Hollandaise.
Boiled asparagus with Hollandaise sauce.
258 PRACTICAL GASTRONOMY
Asi^erges sautees au beurre.
Boiled asparagus finished in butter.
Asperges d la Frihourg.
Boiled asparagus, served hot, sprinkled mth grated
Gruyere cheese and sauced with hot oiled butter.
Asperges au veloiite.
Stewed asparagus in veloute sauce.
Asperges d la Nicoise.
Boiled asparagus dished up cold and served with a
sauce made of sweet oil, hard-boiled egg-yolks passed
through a sieve, vinegar and seasoning.
Asperges d la Bernoise,
Freshly boiled asparagus dressed with layers of
grated Gruyere cheese between, top covered with finely
minced onions fried in butter, besprinkled with cheese
and bread crumbs, baked and served (hot) on same dish.
Pointes d'asperges a VArgenteuil.
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.
Pointes d'asperges a la Sevillienne.
Asparagus puree, prepared from heads, served
inside a shape mounted with cooked cold asparagus^
well masked with aspic. This dish is served cold, and
is garnished with a salad of artichoke bottoms in the
centre.
LEGUMES — VEGETABLES 259
Betterave. — Beetroot.
Better aves au naturel.
Plain boiled beetroot.
Better aves sautees au beurre.
Clove-shaped pieces of cooked beetroot tossed in
butter.