A l'Algerienne - Algerian Fashion. Ouartered artichokes tossed in butter. Madeira Sauce

A L'andalouse - Andalusian Style

Tomatoes stuffed with risotto, rolled stuffed cabbage leaves; gravy blended with tomato sauce.

A L'arlequin - Harlequin Fashion

Stuffed tomatoes. Small spinach timbals. Risotto moulded in timbals. Madeira Sauce.

A La Beufremont - Beaufremont Style

Cooked macaroni cut in 1/2-inch long pieces prepared in cream; served in small croustades; shredded truffles sprinkled over. Rich veal gravy blended with tomato sauce on the dish.

A La Blgnon --blgnon Style

Oval shaped raw potatoes scooped out; stuffed and baked in a mild oven.

A La Bohemienne - Bohemian Style

Paprika cream sauce blended with one-third part of tomato sauce; garnished with small tomatoes, stuffed with puree of foie gras.

A La Bourgeoise - Burgeoise Fashion

Glazed onions, carrots and turnips (the two latter olive shaped); peas and flageolet beans dressed in groups around the meat.

A La Bouquetiere - Bouquetiere Style

Vegetables, as carrots, turnips, string beans, cauliflower, etc., dished up in clusters. The cauliflower should be covered with Hollandaise Sauce. Brown gravy.

A La Bretonne - Brittany Fashion

White kidney beans with smothered onions and gravy; or, puree of white kidney beans and onions.

Note. - Some cooks add tomatoes to the beans, while it is not essential, it certainlv does no harm.

A La Chartres - Chartres Style

Small tomatoes stuffed with chicken forcemeat. Tarragon gravy.

A La Choron - Choron Style

Artichoke bottoms filled with green peas. Red Bearnaise sauce.

A la Cheron - Cheron Style. Artichoke bottoms filled with Macedoine. Bearnaise sauce.

A la Clamart - Clamart Style. Artichoke bottoms filled with puree of peas.

A La Clarence - Clarence Style

Artichoke bottoms, Italian Sauce, to which chopped truffles were added.

A la Clermont - Clermont Fashion. Stuffed onions. Chateau potatoes. Brown sauce.

A La Conde - Conde Fashion Puree Of Lentils

A La Coquelin --Coquelin Style Very small patties with Soubise puree. Tomato sauce finished with butter and chopped tarragon leaves.

A La Demidoff - Demidoff Style

Olive-shaped glazed carrots and turnips, mushrooms and truffles of the same shape. Madeira sauce with a scent of tarragon.

A la Du Barry - Du Barry Fashion. Puree of Cauliflower.

A La Duchesse - Duchess Style. Small cakes of "Duchess potatoes."

A La Favorite - Favorite Style

Place the meat on a foie gras toast, pour over Perigordine sauce and garnish with small crusts filled with puree of asparagus.

A La Fedora - Fedora Style

Artichoke bottoms filled with puree of foie gras. Bordeaux sauce with small cubes of parboiled marrow.

A La Florentine - Florentine Style

Artichoke bottoms filled with cauliflower in cream, besprinkled with grated cheese and baked in the oven. Veal gravy blended with tomato sauce.