Practical gastronomy and culinary dictionary

saute pan, baked in the oven, and glazed with meat glaze when done. Pommes de terre au lard. Cold potatoes cut into discs, mixed with discs of bacon, seasoned, and fried in butter. 278 PRACTICAL GASTRONOMY Pommes cle terre d la Bordelaise. Peeled potatoes, thinly sliced, fried soft, drained, broiled in a saute pan with oiled butter and finely chopped onions. Pommes de terre a VEspagnole. Sliced potatoes, boiled and drained, served with Espagnole sauce. Pommes de terre a Vltalienne. Sliced raw potatoes, placed in layers in a well- buttered flat mould alternately with slices of salami sausage and a thick white sauce consisting of cream, chopped hard-boiled yolks of eggs, grated parmesan cheese, chopped cooked ham, and finely cut fillets of anchovies, the last layer of the mould being anchovies. Baked in the mould in a hot oven. Pommes de terre frisees. Shapes of curls cut out of large kidney potatoes with a special cutter, resembling curls when fried in clarified butter. Quenelles de pommes de terre. Potato dumplings poached in salt water, drained, dished up, and sprinkled over with fresh bread crumbs fried in butter. Pommes de terre d la Sucdoise. Stewed sliced potatoes, with onions and meat gravy. Pommes de terre d la Hanovrienne. Peeled potatoes sliced, stewed in white stock, with fresh butter and chopped parsley. LEGUMES— VEGETABLES 279 Pommes de terre d rimperatrice. Small walnut shapes, cut out of raw potatoes, par- boiled, drained, mixed with sliced truffles and mush- rooms, and broiled in butter until quite done. Pommes de terre a la julienne. Peeled raw potatoes, cut in small square shreds, fried crisp in hot fat, drained, sprinkled with salt, and served on a folded napkin. Pommes de terre a la Dieppoise. Cold boiled potatoes, cut into slices, together with cold sausages, broiled in butter, seasoned and served with a light brown sauce. Pommes de terre d la Viemioise. Raw potatoes cut into discs, stewed in beef broth, flavoured with onions and cloves, and sprinkled with finely chopped parsley when dished up. Pomme de terre d la Milanaise. Raw potatoes cut into discs, parboiled, drained, and seasoned, stewed in white sauce with discs of cooked ham, grated parmesan cheese ; when done mixed with yolks of eggs, and placed in a dish to cool, shaped into croquets, egged, crumbed, and fried in hot fat or dripping. Pommes de terre d la Vaudoise. Sliced peeled potatoes, ranged in layers on a buttered baking dish alternately with pepper, salt, nutmeg, and grated Gruyere cheese. Sprinkle top with grated cheese, bread crumbs, and a few drops of oiled butter, and bake in the oven. 280 PRACTICAL GASTRONOMY Ponviies de terre a la Robert. Stewed sliced potatoes in a sharp brown sauce. Salsifis.— Salsifits. Salsifis frits. Fried salsifits. Salsifis d la bichainel. Stewed salsifits in white sauce. Salsifis a la Hollandaise. Stewed salsifits with Hollandaise sauce. Salsifis an heurre fondu. Stewed salsifits with oiled butter. Beig7iets de salsifis. Salsifit fritters. Tomates. — Tomatoes. Tomates crues. Kaw tomatoes. Tomates an natiirel. Plain boiled tomatoes. Beignets de tomates. Tomato fritters. Puree de tomates. Mashed tomatoes. Tomates saiit&es. Broiled tomatoes in butter. Toviates frites. Fried tomatoes. Tomates farcies. Stuffed tomatoes. Tomates ait gratin. Tomatoes prepared and baked in the gratin style.