Tomates

à la Moscovite are raw tomatoes stuffed with an iced cream with chopped walnuts, grated cheese, and shreds of celery.

à la Napolitaine are stuffed with a cheese cream and baked.

à la Provencale. The centres are cut out, mixed with oil, chopped onions and breadcrumbs, put back into the skins and baked.

à la St. Jacques are stuffed with button mushrooms in mushroom sauce.

à la Toscane are stuffed and braised, and served with truffle sauce.

en surprise are little round moulds lined with tomato jelly, and filled with forcemeat, or mince in white sauce.

farcies, or au are stuffed with herb forcemeat, gratin sprinkled with breadcrumbs and baked.

Côtelettes de tomates are slices of tomatoes breadcrumbed à la Châtelaine and fried, and served with broiled mushrooms and Tartare sauce.

Souffle de tomates is made of tomato pulp with eggs, baked in small souffle cases.

Truffles Truffes

à la Dino are cooked in wine and stock, the centres cut out, chopped with forcemeat and mushrooms, put back into the skins, braised, and served with truffle sauce.

à la Marechale are wrapped in papers with slices of bacon, and are broiled in hot cinders. These are sometimes called sous la cendre.

Truffes

à la Piémontaise are cut in slices, fried in oil with wine and garlic, or shallots, and served on buttered toast with Italian sauce. Served with a highly seasoned tomato sauce, they are called Truffes demi Piémontaise.

à la serviette are cooked in wine and broth, and served on a napkin.

au vin de are cooked in stock with bacon, champagne mushrooms and champagne, and are served cold, the sauce accompanying them. Croûtes aux truffes are slices cooked in brown sauce with wine, and served on toast.

Turnips Navets à la Mancelle are cut in blocks, and dressed in white sauce with calf's brains cut in dice, garnished with strips of gherkin and chillies. à la Milanaise are cut in slices, saute, and served in a cheese sauce, sprinkled with grated cheese and browned. à la Poulette are cut in shapes, and cooked in white sauce. au jus are stewed in stock and served in the sauce. en purée are mashed with cream, and garnished with croûtons. fords a la crème are stuffed, stewed, and served in cream sauce. fords au luxette have a stuffing of luxette with yolks of eggs and cream, and are egged over and browned. glacés au sucre are cooked with butter, sugar and stock, and glazed.

Crème de navets is a puree of turnips with cream and à la Cecile whipped vvhites of eggs, garnished with glazed croûtons sprinkled with grated cheese, and chopped ham and olives.

They are also dressed in a souffle, baked or steamed.

Vegetable Marrow Giraumons, Or Potirons

à la Hollandaise are cut in pieces, baked, and served in Hollandaise sauce. à la Paysanne are boiled, cut in pieces, and served in white sauce with chopped onion. à la Provencale are cut in halves, fried, and filled with a stuffing of onions, breadcrumbs, oil, etc. à la Sarde are stuffed and baked, and served with a brown mushroom sauce. au gratin are dressed in a purée with cream, sprinkled with breadcrumbs and browned. Fausses Blan- are little strips of marrow cut the size chailles of whitebait, floured, fried, and served with lemon. Gâteau de potirons is a pure with eggs, steamed in a mould lined with breadcrumbs.