Comprising Braized Celery, with Espagnole sauce. Celery, d la Villeroi. Salsifis, d la Crime.

fried in Batter. Spinach, with Butter.

with Cream. Endive, with Cream. Cauliflowers, with White Sauce.

with Parmesan Cheese.

Tomatas, d la Provencale. Mushrooms, an gratin. Large Truffles, d la Serviette. Truffles, d la Piemontaise. Portugal Onions, d l' Espagnole. Artichokes, with Butter Sauce.

d la Barigoule.

d la Lyonnaise.

d l' Italienne.

Asparagus, with White Sauce. Asparagus Peas, d la Crime. French Beans, d la Maitre-d' hotel.

French Beans, with Fine-herbs. Broad Beans, d la Crime. Green Peas, plain. Stewed Peas. Peas, d la Francaise. Turnips glacis, with Sugar. Young Carrots, d I'Allemande. Vegetable Marrow. Another Method. Cucumbers, d la Poulette. d l' Espagnole.

Jerusalem Artichokes, d la Sauce.

d I' Italienne.

White Haricot Beans, d la Maitre-d' hotel.

d la Bretonne.

American Yams, d la Francaise. Potatoes, d la Maitre-d' hotel. New Potatoes, d la Crime. Potatoes, d la Crime, an gratin. Seakale, d la Sauce. Brussels Sprouts.

1151. Braized Celery, With Espagnole Sauce

Clean twelve heads of celery, cut them about six inches in length, and trim the roots neatly; parboil them in water for ten minutes, and then immerse them in cold water; drain them on a sieve, and afterward place them in a stewpan with some blanc (No. 235), and braize them gently over a slow fire for about an hour; when done, drain them upon a napkin, trim and dish them up in the following order: - First, place five heads of celery the same way in the dish, then four, two, and one, respectively; garnish round with some small circular croustades of fried bread, about an inch in diameter, and filled with beef marrow, previously boiled for three minutes in water with a little salt, and afterward tossed in a stewpan with a little liquid glaze, lemon-juice, pepper, and salt; pour some bright Espagnole sauce (incorporated with a pat of butter and a little lemon-juice) over the celery, and serve.

1152. Celery, A La Villeroi

Braize eight heads of celery in the manner described in the previous article, and when done, drain it upon a napkin to absorb all the moisture; split each head into halves, mask them with some reduced Allemande sauce (No. 1), and place them upon an earthen dish to become cold. They must then be rolled in bread-crumbs, afterward dipped in beaten eggs, and bread-crumbed over again. Just before sending to table, place the pieces of celery carefully upon the wire lining of a frying-pan, immerse them in plenty of clean hog's-lard heated for the purpose, and fry them of a bright-yellow color ; drain them upon a cloth, dish them up on a napkin with some fried parsley, and serve.

1153. Salsifis, A La Creme

Scrape off the outside part until the salsifis become white, and throw them into a pan containing cold water, mixed with a twentieth part of vinegar or lemon-juice, to prevent them from losing their whiteness, then boil them in hot water, with a little butter, mignionette-pepper, salt, lemon-juice, or vinegar. When done, drain them on a sieve, cut them up into inch lengths, and put them into a stewpan with a ragout-spoonful of cream Bechamel sauce (No. 6), a pat of butter, a little mignionette-pepper and lemon-juice; toss them over the fire, and dish them up in the form of a dome; place some croutons of fried bread or fleurons round the dish, and serve