Lentilles en fricassee.
Broiled lentils in white sauce.
Navets. — Turnips.
Navets braises. Braised turnips.
Purie de navets. Mashed turnips.
Navets d la veloute. Stewed turnips in white sauce.
Navets a la bourgeoise.
Stewed turnips in parsley sauce.
Macedoine de legumes
Mixed vegetables cut into small pieces.
270 PRACTICAL GASTRONOMY
MaMoine a la lorintanitrc.
Mixed spring vegetables stewed.
Macedoine de legumes a la bechamel.
Mixed vegetable stew in white sauce.
Petits i^ois verts a la Franqaise.
Green peas boiled and finished in butter, with
fried minced ham and chopped parsley.
Petits i:>ois sautes au lard fzime.
Green peas boiled and sauteed with small pieces of
fried bacon.
Petits pois au jamhon grilU.
Green peas with broiled ham.
Pommes de terre. — Potatoes.
Note, — In compiling menus it is not necessary to spell
"Pommes de terre" in full. "Pommes" is sufficient, if
the name of the dish follows, i.e. Pommes a la Viennoise,
Pommes pailles^ Pommes souffiees, Pommes chateau, Pommes
Parisiennes, etc.
Pommes de terre r 6 ties au four.
Baked potatoes (done in the oven).
Pommes de terre de poisson.
Neatly shaped potatoes boiled in salt water, drained,
dished up, and served with melted butter poured over
them.
Pommes sautees.
Cold boiled potatoes cut into slices and broiled with
a little butter.
Pommes de terre au naturel. Plain boiled potatoes.
Pommes de terre houillies. Boiled potatoes.
Pommes de terre souffldes.
Souffle potatoes, or potato puffs.
LEGUMES VEGETABLES 271
Fommes de ter re f rites. Fried potatoes.
Pommes de terre nouvelles. New potatoes.
Pommes de terre cuites soils la cendre.
Potatoes baked in hot ashes (in their jackets).
Pomjnes de terre cuites au bouillon.
Potatoes boiled in beef broth.
Pommes de terre en robe de chambre.
Potatoes boiled in their jackets.
Pommes sautees a la Lyonnaise.
Potatoes broiled same as saute potatoes, with finely
chopped fried onions.
Bordure de puree de pommes.
Border of mashed potatoes.
Pomvies de terre a la Brabanconne.
Mashed potatoes mixed with finely chopped
blanched shallots, parsley, and grated cheese, seasoned
with pepper, salt, and nutmeg, dressed on a hollow
dish, surface sprinkled with bread crumbs, grated
cheese, and a few bits of butter, baked till brown in the
oven.
Pommes de terre d la Hollandaise.
Plain boiled potatoes, dished up, seasoned, sauced
over with oiled butter and a few drops of lemon juice.
Pommes de terre a la villageoise.
Finely chopped cold potatoes seasoned, stewed in a
little cream and fresh butter.
Pommes de terre au parmesan.
Stewed potatoes with grated parmesan cheese.
272 PRACTICAL GASTRONOMY
Pommes de terre a la Navarraise.
Peeled potatoes cut in half-inch squares, fried in
sweet oil, drained, sprinkled with salt, and served on
a folded napkin.
Pommes de terre a la duchesse.
Mashed potatoes seasoned, shaped into fingers, or
other shapes, placed on a well-buttered bakmg sheet,
brushed over with yolk of eggs, and baked in the
oven.
Pommes de terre en puree d la Jackson.
Mashed potatoes garnished with filleted Gorgona
anchovies.
Pommes de terre a la Dauj^hine.
Prepared potato puree as for croquettes, mixed
with pate k choux, shaped into small balls the size of
walnuts, and fried in clarified butter.
Page 93
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Lentilles en fricassee.
Broiled lentils in white sauce.
Navets. — Turnips.
Navets braises. Braised turnips.
Purie de navets. Mashed turnips.
Navets d la veloute. Stewed turnips in white sauce.
Navets a la bourgeoise.
Stewed turnips in parsley sauce.
Macedoine de legumes
Mixed vegetables cut into small pieces.
270 PRACTICAL GASTRONOMY
MaMoine a la lorintanitrc.
Mixed spring vegetables stewed.
Macedoine de legumes a la bechamel.
Mixed vegetable stew in white sauce.
Petits i^ois verts a la Franqaise.
Green peas boiled and finished in butter, with
fried minced ham and chopped parsley.
Petits i:>ois sautes au lard fzime.
Green peas boiled and sauteed with small pieces of
fried bacon.
Petits pois au jamhon grilU.
Green peas with broiled ham.
Pommes de terre. — Potatoes.
Note, — In compiling menus it is not necessary to spell
"Pommes de terre" in full. "Pommes" is sufficient, if
the name of the dish follows, i.e. Pommes a la Viennoise,
Pommes pailles^ Pommes souffiees, Pommes chateau, Pommes
Parisiennes, etc.
Pommes de terre r 6 ties au four.
Baked potatoes (done in the oven).
Pommes de terre de poisson.
Neatly shaped potatoes boiled in salt water, drained,
dished up, and served with melted butter poured over
them.
Pommes sautees.
Cold boiled potatoes cut into slices and broiled with
a little butter.
Pommes de terre au naturel. Plain boiled potatoes.
Pommes de terre houillies. Boiled potatoes.
Pommes de terre souffldes.
Souffle potatoes, or potato puffs.
LEGUMES VEGETABLES 271
Fommes de ter re f rites. Fried potatoes.
Pommes de terre nouvelles. New potatoes.
Pommes de terre cuites soils la cendre.
Potatoes baked in hot ashes (in their jackets).
Pomjnes de terre cuites au bouillon.
Potatoes boiled in beef broth.
Pommes de terre en robe de chambre.
Potatoes boiled in their jackets.
Pommes sautees a la Lyonnaise.
Potatoes broiled same as saute potatoes, with finely
chopped fried onions.
Bordure de puree de pommes.
Border of mashed potatoes.
Pomvies de terre a la Brabanconne.
Mashed potatoes mixed with finely chopped
blanched shallots, parsley, and grated cheese, seasoned
with pepper, salt, and nutmeg, dressed on a hollow
dish, surface sprinkled with bread crumbs, grated
cheese, and a few bits of butter, baked till brown in the
oven.
Pommes de terre d la Hollandaise.
Plain boiled potatoes, dished up, seasoned, sauced
over with oiled butter and a few drops of lemon juice.
Pommes de terre a la villageoise.
Finely chopped cold potatoes seasoned, stewed in a
little cream and fresh butter.
Pommes de terre au parmesan.
Stewed potatoes with grated parmesan cheese.
272 PRACTICAL GASTRONOMY
Pommes de terre a la Navarraise.
Peeled potatoes cut in half-inch squares, fried in
sweet oil, drained, sprinkled with salt, and served on
a folded napkin.
Pommes de terre a la duchesse.
Mashed potatoes seasoned, shaped into fingers, or
other shapes, placed on a well-buttered bakmg sheet,
brushed over with yolk of eggs, and baked in the
oven.
Pommes de terre en puree d la Jackson.
Mashed potatoes garnished with filleted Gorgona
anchovies.
Pommes de terre a la Dauj^hine.
Prepared potato puree as for croquettes, mixed
with pate k choux, shaped into small balls the size of
walnuts, and fried in clarified butter.