Salade

à la Rachel. Shreds of celery and of hard-boiled whites of eggs, in Tartare sauce with chopped herbs, garnished with the yolks of eggs, and sausages cut in slices. This is sometimes called a la Reine.

à la Russe, Carrots, parsnips and beetroot cut in shapes, pieces of fowl or game, anchovies, olives, caviare, etc., with oil, vinegar and mustard. Another form of Russian salad is a mould of mixed vegetables with yolks of eggs and cream.

à la Suède. Pickled herrings, beef, apples and potatoes, cut in dice, with chopped herbs, gherkins and capers, oil and vinegar; garnished with anchovies and olives.

à la Tartare. Lettuce, with pickled cucumbers, onions and gherkins, herrings cut in dice, oil and vinegar.

à la Vienne. Lettuce and shreds of ham, tarragon and chervil, with oil and vinegar.

à Madame. Lettuce with sauce of oil, vinegar, mustard and yolk of egg. aux betteraves. Slices of beetroot, with chopped

Portugal onions, oil and vinegar. aux cerises, aux Stoned or glace' cherries, divisions of oranges, etc. oranges, or other fruit, with oil, tarragon vinegar, and wine or brandy.

aux concombres. Slices of cucumber with oil and vinegar.

de chicorée a la Endive, with oil, vinegar and garlic.

Francaise. de choux rouges à Red cabbage, in a sauce of sour la Russe. cream with hard-boiled yolks of eggs.

Salade de pommes aux Slices of apples and watercress, with cresson. oil and vinegar. This is generally served with hot or cold roast beef. de pommes de terre. Slices of potatoes and beetroot, with chopped parsley, oil and vinegar. de tomates. Slices of raw tomatoes with chopped shallot and parsley, oil and vinegar. Cerises à la vin- is a salad of stoned cherries, fillets aigrette of anchovies, young onions, chopped bacon, etc., with oil, vinegar, mustard and spice. Chartreuse de is an ornamental mould of mixed legumes vegetables, filled with chopped vegetables stewed in brown sauce.

Cranes à la are little moulds of Mayonnaise

Deauville sauce and aspic with stewed cucumber, cut in dice, and prawns. Crèmes à la are little moulds of mixed vegetables

Jardinière in Mayonnaise sauce with aspic.

Crèmes de légumes are iced creams made of a puree à la Napolitaine of vegetables of various colours, with custard and aspic; such as green pea, tomato and artichoke, or spinach, mushroom and horseradish. They are served in paper cases, in layers of the different colours, to imitate Neapolitan ices. Crepes à la Jardi- are pancakes made with chopped nière vegetables.

Crepes aux fines are pancakes made with chopped herbes herbs.

Kari de lègumes is a curry of vegetables. It may be served hot or cold. Mac'edoine glac'ee is a vegetable macèdoine in a rich à l'Indienne curry sauce, iced, and served with rice. Mayonnaise à la is composed of shreds of lettuce and Bretonne of fish, with anchovies and olives, and green Mayonnaise sauce.

Mayonnaise à la is composed of mixed vegetables Macédoine, or with Mayonnaise sauce.

à la Jardinière, Mayonnaise de is chopped tomatoes with Mayontomates à l'aspic naise sauce in a border of aspic; garnished with tarragon and olives.

Mayonnaise de is chopped tomatoes in Mayonnaise to mates à la sauce with aspic, set in little paper

Couronne cases.

Puree de legumes is a purée of mixed vegetables,

à la Romaine garnished with little moulds of cheese custard, breadcrumbed and fried. Timbale à la is a mould of aspic, decorated with

Macédoine hard-boiled egg, etc., and filled with a vegetable macédoine in Mayonnaise sauce.