Chapter XVIII
Vegetables and Farinaceous Products
The preparatory treatment of vegetables—parboiling and braising, &c.—having been explained in Chapter X., as also the preparation of purées, creams, and vegetable garnishes, it is now only necessary to deal with each vegetable separately.
Artichokes (Artichauts)
- No. 2028Artichauts à la Barigoule
- No. 2029Cœurs d’Artichauts à la Clamart
- No. 2030Artichokes with Divers Sauces
- No. 2031Artichauts à la Provençale
- No. 2032Quartiers d’Artichauts à l’Italienne
- No. 2033Fonds d’Artichauts Farcis
- No. 2034Fonds d’Artichauts à la Florentine
- No. 2035Fonds d’Artichauts aux Pointes d’Asperges
- No. 2036Fonds d’Artichauts Sautés
- No. 2037Purée ou Crème d’Artichauts
- No. 2038Asparagus (Asperges)
- No. 2039Asperges à la Flamande
- No. 2040Asperges au Gratin
- No. 2041Asperges à la Milanaise
- No. 2042Asperges à la Polonaise
- No. 2043Asparagus with Various Sauces
- No. 2044Sprew with Butter (Pointes d’Asperges)
- No. 2045Pointes d’Asperges à la Crème
Egg-Plant (Aubergines)
- No. 2046Aubergines à l’Égyptienne
- No. 2047Aubergines au Gratin
- No. 2048Aubergines Frites
- No. 2049Aubergines à la Provençale
- No. 2050Aubergines Soufflées
- No. 2051Aubergines à la Turque
- No. 2052Cardoons (Cardons)
- No. 2053Cardons au Parmesan
- No. 2054Cardons à la Mornay
- No. 2055Cardons à la Milanaise
- No. 2056Cardons with Various Sauces
- No. 2057Cardons à la Moelle
- No. 2058Cœur de Cardon aux Fines Herbes
Carrots (Carottes)
Cèpes
Those cèpes which are barely opened or not opened at all are not parboiled. Contrariwise, those which are open should be washed, parboiled, and stewed in butter, after having been well dried.
Mushrooms (Champignons)
Cookery includes under this head only the white Parisian mushroom and the meadow mushroom, which is the kind so commonly used in England.
The other kinds are always identified by special and proper terms.
- No. 2072Champignons à la Crème
- No. 2073Champignons Sautés
- No. 2074Champignons Grillés
- No. 2075Champignons Farcis
- No. 2076Flan Grillé aux Champignons
- No. 2077Tartelettes Grillées aux Champignons
- No. 2078Turned and Grooved Mushrooms for Garnishing
- No. 2079Purée de Champignons
- No. 2080Morels (Morilles)
- No. 2081Morilles à la Crème
- No. 2082Morilles Farcies
- No. 2083Morilles à la Poulette
- No. 2084Morilles Sautées
- No. 2085Tourte de Morilles
- No. 2086Mousserons, Oronges, Giroles
- No. 2087Brionne (Chow-chow)
Red Cabbages (Choux Rouges)
Choux Verts Pommés (Savoy Cabbages)
- No. 2100Braised Cabbage
- No. 2101Chou à l’Anglaise
- No. 2102Chou Farci
- No. 2103Sou-fassum Provençal
- No. 2104Cabbages for Garnish.—A
- No. 2105Cabbages for Garnish.—B
- No. 2106Cabbages for Garnish.—C
- No. 2107Scotch Kale (Chou Frisé), Spring Cabbage (Choux De Printemps), Broccoli Leaves, Turnip-tops
- No. 2108Cauliflower and Broccoli (Chou-fleur et Broccoli)
- No. 2109Chou-fleur à la Crème
- No. 2110Chou-fleur au Gratin
- No. 2111Chou-fleur à la Milanaise
- No. 2112Chou-fleur à la Polonaise
- No. 2113Cauliflower with Various Sauces
- No. 2114Purée De Chou-fleur dite à la Dubarry
Brussels Sprouts (Choux de Bruxelles)
- No. 2115Choux de Bruxelles à l’Anglaise
- No. 2116Choux de Bruxelles à la Crème
- No. 2117Choux de Bruxelles Sautés
- No. 2118Choux de Bruxelles au Beurre
- No. 2119Purée de Choux de Bruxelles dite Flamande
- No. 2120Sea Kale (Chou Marin)
- No. 2121Cucumber and Vegetable Marrow (Concombres et Courgettes)
- No. 2122Concombres à la Crème
- No. 2123Concombres Glacés
- No. 2124Concombres Farcis.—A
- No. 2125Concombres Farcis.—B
- No. 2126Stachys (Crosnes du Japon)
- No. 2127Crosnes à la Crème
- No. 2128Crosnes Sautés au Beurre
- No. 2129Crosnes au Velouté
- No. 2130Croquettes de Crosnes
- Purée de Crosnes
Haricot-Beans (Haricots Blancs)
- No. 2151Haricots Blancs à l’Américaine (Lima Beans)
- No. 2152Haricots Blancs au Beurre
- No. 2153Haricots Blancs à la Bretonne
- No. 2154Purée de Haricots Blancs dite Soissonnaise
- No. 2155Flageolets (Haricots Flageolets)
- No. 2156Red Beans (Haricots Rouges)
- No. 2157French Beans (Haricots Verts)
- No. 2158Haricots Panachés
- No. 2159Purée de Haricots Verts
Lettuces (Laitues)
Lentils (Lentilles)
Lentils are cooked as directed under the “preparation of dry vegetables” (No. 274, The Treatment of Dry Vegetables).
- No. 2166Lentilles au Beurre
- No. 2167Purée de Lentilles
- No. 2168Véronique (Laver)
- No. 2169Maize (Maïs)
- No. 2170Soufflé de Maïs à la Crème
- No. 2171Soufflé de Maïs au Paprika
- No. 2172Chestnuts (Marrons)
- No. 2173Stewed Chestnuts
- No. 2174Braised and Glazed Chestnuts
- No. 2175Purée de Marrons
- No. 2176Turnips (Navets)
- No. 2177Stuffed Turnips.—A
- No. 2178Stuffed Turnips.—B
- No. 2179Purée de Navets (Turnip Purée)
- No. 2180Turnip-tops
Onions (Oignons)
- No. 2181Stuffed Onions
- No. 2182Fried Onions
- No. 2183Glazed Onions
- No. 2184Purée d’Oignons, dite Soubise
- No. 2185Sorrel (Oseille)
- No. 2186Oxalis
- No. 2187Sweet Potatoes
- No. 2188Peas (Petits Pois)
- No. 2189Petits Pois à l’Anglaise
- No. 2190Petits Pois au Beurre
- No. 2191Petits Pois à la Bonne-Femme
- No. 2192Petits Pois à la Flamande
- No. 2193Petits Pois à la Française
- No. 2194Petits Pois à la Menthe
- No. 2195Purée de Pois Frais, dite Saint-Germain
- No. 2196Moulded Pease Purée for Garnish
- No. 2197Capsicum or Pimentos (Poivrons doux)
- No. 2198Pimentos Farcis
Rice (Riz)
- No. 2251Riz au Blanc (for Fowls and Eggs)
- No. 2252Riz au Gras
- No. 2253Riz à la Grecque
- No. 2254Riz à l’Indienne
- No. 2255Riz Pilaff
- No. 2256Pilaff Rice (for the Stuffing of Fowls)
- No. 2257Riz Pilaff à la Turque
- No. 2258Rizotto à la Piémontaise
- No. 2259Salsify or Oyster Plant (Salsifis)
- No. 2260Fried Salsify
- No. 2261Salsifis Sauté
- No. 2262Salsifis à la Crème
Tomatoes
Jerusalem Artichokes (Topinambours)
Truffles (Truffes)
Truffles are used especially as a garnish; but they may also be served as a vegetable or a hors-d’œuvre.
When so served, they should be prepared very simply; for they require no refining treatment to make them perfect.
Farinaceous Products
- No. 2280Gnochi au Gratin
- No. 2281Gnochi à la Romaine
- No. 2282Gnochi de Pommes de Terre
- No. 2283Noques au Parmesan
- No. 2284Macaroni
- No. 2285Macaroni à l’Italienne
- No. 2286Macaroni au Gratin
- No. 2287Macaroni au Jus
- No. 2288Macaroni à la Nantua
- No. 2289Macaroni à la Napolitaine
- No. 2290Macaroni aux Truffes Blanches
- No. 2291Noodles (Nouilles)
Kache
Kache is not a vegetable; but since this preparation has appeared either as a constituent or an accompaniment of certain Russian dishes which occur in this work, I am obliged to refer to it.