A La Flamande - Flemish Style

Small balls of stuffed cabbage, glazed carrots and turnips. Note. - Some cooks add small plain boiled potatoes.

A La Forestiere - Forester's Style Chateau potatoes. Mushroom heads and glazed small onions. Madeira sauce.

A la Freneuse - Freneuse Style. Puree of white turnips.

A La Grecque - Greek Fashion

Small pieces of eggplant fried. Brown sauce with onions and tomatoes cut in pieces.

A La Jussieux - Jussieux Style Small glazed onions. Stuffed, braised lettuce. Brown gravy.

A la Jardiniere - Gardener's Style. Different sorts of vegetables cooked and tossed in butter.

A la Lyonnaise - Lyonnese Style. Small glazed onions. Glazed chestnuts.

A la MacMahon - MacMahon Fashion. Small Potatoes Anna. Small spinach timbals.

A La Martinez - Martinez Style

The meat dressed on a bed of rice, cooked in chicken broth. Shredded sweet peppers in brown sauce, blended with 1-3 part tomato sauce.

A La Marigny - Marigny Style

Small stuffed olives, mushrooms of the same size. Two-thirds brown and one-third tomato sauce blended.

A la Metternich - Metternich Style. Stewed red cabbage. Glazed chestnuts. Madeira sauce.

A La Milanaise - Milan Fashion

Small timbals lined with cooked spaghetti, the inside coated with chicken forcemeat and filled with spaghetti cut 1 inch in length, prepared with tomato sauce and grated Parmesan cheese and a garnishing of shredded cooked ox tongue, truffles and mushrooms. The timbals are cooked in the bain-marie in a mild oven and dished up around the meat.

A La Montpensier - Montpensier Style

Shredded truffles and mushrooms added to Madeira sauce. Artichoke bottoms filled with green peas.

A la Nesselrode - Nesselrode Style. Puree of chestnuts.

A L'odalisque - Odalisque Style

Small timbals of rice (cooked with chicken broth), mixed with chopped truffles and smoked beef tongue. Small slices of fried eggplant.

A L'odillion - Odillion Style

Small round potato croquettes with chopped ham. Paloise sauce.

A La Portugaise - Portuguese Style

Stuffed tomatoes. Chateau potatoes.

A la Provencale - Provencal Style. Stuffed tomatoes. Stuffed mushrooms. String beans.

A La Puritaine - Puritan Fashion

String beans and sweet peppers, the latter shredded as string beans; both tossed in butter. Madeira sauce.

A la Raphael - Raphael Style. Garnish the dish with small crusts filled with puree of celery, and serve with truffle sauce.

A La Richelieu - Richelieu Fashion

Stuffed tomatoes. Stuffed mushrooms. Braised lettuce. Chateau potatoes. Truffle sauce.

A La Segur - Segur Fashion

Mushrooms sliced fine; stewed in creame; served in small crusts. Chateaubriand sauce.

A La Souvaroff --souvaroff Style

Cover the meat with Bearnaise sauce; lay on each Tournedos, Noisette or cutlet a glaced slice of truffle. Garnish with Julienne potatoes.

A la St. Germain - St. Germain Style. Puree of peas.