Artichokes plainly boiled are served with butter sauce in a sauce-boat as Artichauts sauce au beurre, or with Dutch sauce, sauce Hollandaise.

Artichoke Bottoms as - Artichauts

à la Barigoule are stuffed with chopped bacon, mushrooms, shallot, parsley and herbs, with brown sauce and breadcrumbs, braised, and served with Italian sauce.

à la bonne femme are boiled, and served with white sauce.

à la Bordelaise are stuffed with button onions, anchovies and olives in white sauce with breadcrumbs, braised, and served in white sauce.

à la Bruxellaise are cut in quarters without removing the leaves, cooked in white sauce, and arranged in a border, with Brussels sprouts and Maître d'hôtel sauce in the centre.

à la Camden are masked with cheese cream, browned, and served with tomato sauce.

à I'essence de jam- are stuffed, braised, and served bon covered with puree of ham.

à la Florentine are stuffed with onions, breadcrumbs and grated cheese.

Artichauts

à la Hollandaise are stuffed with a puree made from the leaves, and served with Hollandaise sauce.

à l'Italienne are cooked in stock and wine, and served in Italian sauce.

à la Lyonnaise are cooked in butter, and served in a brown sauce with onions.

à la Marquise are stuffed with chopped mushrooms, ham, herbs and breadcrumbs, and cooked in wine and stock.

à la Nesselrode are served cold, stuffed with a savoury iced cream, with chopped almonds and grated cheese.

à la Russe are stuffed with caviare and Mayonnaise sauce over it, and served cold.

à la Valentine are stuffed with braised chestnuts and white sauce, covered with whipped white of egg and baked; served on croutons with tomato sauce.

au velouté are cooked in white sauce, and served in the sauce with cream and yolks of eggs.

en mayonnaise are served cold, coated with Mayonnaise sauce and sprinkled with chopped parsley. farcis are stuffed with herb forcemeat, and cooked with oil and bacon. Crème d'artichauts is a puree of artichokes with cream, steamed in a mould, and served with cream sauce.

Jerusalem Artichokes Topinambours

à la Belge are cut in olive shapes, boiled, and served in Soubise sauce in a border of tomato butter.

à la Ferdinand are cut in little balls, coated with parsley sauce, and put into little cases of fried bread half filled with dice of fried bacon; served with tomato sauce.

à l' ltalienne are cut in fancy shapes, cooked with butter, stock, etc, glazed, and served with Italian sauce.

au gratin are dressed in a puree with cream, sprinkled with grated Parmesan and browned.

sautés are cut in thin slices, and sauté.

Souffle à la Pales- is a souffle made of a purèe of tine artichokes with cream and eggs.

Asperges Asparagus

à l'Espagnole are served with poached eggs sprinkled with chopped herbs, and tomato sauce. This is also called a la Colbert.

à la Hollandaise are served with Hollandaise sauce.

à l'huile are served with oil and vinegar.

à la Nicoise are served cold in a sauce made of hard-boiled yolks of eggs with oil and vinegar.

à la Piémontaise are served in white sauce with grated cheese.

à la sauce are served with white sauce.

à la Tarta are served cold, with Tartare sauce.

au beurre are served with butter sauce.

en branches are plainly boiled, and served without sauce, or with dissolved butter in a sauce-boat.

en mayonnaise are served cold in Mayonnaise sauce.

en petits pois are cut up small, stewed, and served in a white sauce. Crime d'asperges à is a cream of asparagus iced in la Claudine asparagus moulds, and is served tied up with coloured ribbons.

Pointes d'asperges

à la crème are asparagus cut up, and served in

Bechamel sauce. à la Pompadour are cut up, and served in a sauce of butter, yolks of eggs and vinegar. à la Princesse are dressed in alternate layers with a rich custard, covered with whipped whites of eggs and grated cheese, and baked. au jus are stewed in stock.