Choux De Bruxelles A L'anglaise - Brussel Sprouts, English Fashion

Boil the sprouts as shown above, but do not refresh them. When done, drain on a towel, so that all humidity will be absorbed; dress on a dish, and place a few pats of butter on top.

Celeri Rave Braise Au Jus - Braised Celeriac With Gravy

Peel and wash the celeriac, and cook as indicated for Braised Celery with gravy.

Celeri Rave A La Creme - Celeriac In Cream

Cook the celeriac in salted water, drain, slice and heat in cream sauce.

Celeri Rave a la Poulette - Celeriac, Poulette Style. Prepare a celeriac in cream, but heat in poulette sauce.

Chouxfleur Bouilli, Sauce Hollanaise - Boiled Cauliflower, Dutch Sauce

Although belonging to the cabbage tribe, cauliflower is a favorite with nearly everybody.

Choose a firm head of cauliflower, cut off the stem and remove all the green leaves; lay it in cold water, being careful to free it from insects.

Boil in plenty of lightly salted water for about 30 minutes. Drain and serve on a napkin. Serve Dutch sauce separate.

Note. - In England it is customary to leave some of the green leaves on the cauliflower. If the heads are small, this method is to be recommended, as it gives the cauliflower a most pleasing aspect.

Chouxfleur A La Milanaise - Cauliflower, Milan Fashion

Proceed as indicated for Asparagus Tips, Milan Fashion.

Chouxfleur A La Polonaise Ou A La Parisienne -cauliflower, Polish Or Parisian Style

Cauliflower served under these names is nothing more than plain boiled cauliflower with bread crumbs fried in butter poured over before serving. I have mentioned it here for the benefit of those to whom these names were unknown.

Chouxfleur Froid - Cold Cauliflower

Cold cauliflower may be served with mayonnaise tartar, re-moulade, or vinaigrette sauce, or just plain French dressing.

Chouxfleur A La Cardinal - Cauliflower, Cardinal's Fashion

Cook a cauliflower as instructed above; drain it and dress it on a dish, pour over some crayfish sauce, and besprinkle with finely chopped lobster coral.

Note. - It may occasionally happen that the cauliflower is not as firm as it should be, or that it is a trifle too much cooked and falls apart; to give it a good appearance when serving, just place it into a dome-shaped mould, press it lightly, and then unmould.

Chouxfleur Au Gratix - Baked Cauliflower

Spread some cream sauce on the bottom of a baking dish; separate a cooked head of cauliflower into flowerets; season these with salt, pepper and grated nutmeg, and lay them in dome-shape over the sauce on the baking dish; cover with thick cream sauce, strew over some grated Parmesan cheese, place a few small pats of butter on top, and bake in a brisk oven.

Note. - For American plan or private dinners this dish may be prepared and served in small individual shells or cases.