Carrottes Nouvelles A La Creme - New Carrots In Cream

Cook as above, but instead of veal gravy add cream, and finish with butter.

Carrottes A La Vichy - Carrots, Vichy Style

Peel some tender carrots, cut them in 1/4-inch slices ; then parboil and drain.

Place the carrots in a sautoire, add salt and a pinch of sugar, and moisten with Vichy water to cover the carrots; set on the fire and allow to reduce completely; finish as Carrots in Cream.

Carrottes A L'andalouse - Carrots, Andalusian Style

Clean I dozen young carrots, and slice fine. Heat 2 spoonfuls of the best olive oil in a saucepan, put in the carrots and besprinkle with a pinch of salt, I tablespoonful of rock candy or brown sugar; cook slowly, and when the carrots become dry (i. e., when all the liquid is evaporated), pour off the oil and add a pony of Malaga wine. Serve without bruising the carrots.

Epinards a l'Anglaise - Spinach, English Fashion. Free the spinach from the stems, wash several times in an abundance of water, and then put it into a saucepan of lightly salted boiling water. Turn the spinach with a wooden spoon, so that it becomes immersed completely; boil for 15 minutes, drain, press lightly, dress in a dish, and lay a few pats of butter on top.

Epinards A La Creme - Spinach With Cream

Cook the spinach as explained above; refresh it, then drain and press it to extract as much of the moisture as possible; chop it fine or rub it through a sieve, put it in a pan with Bechamel sauce and a little cream; season with salt, nutmeg and a pinch of sugar; heat some butter to the nut degree, add it to the spinach, mix vigorously, and serve with hard-boiled eggs cut in quarters.

Epinards Au Jus - Spinach With Gravy

Prepare the spinach as explained for Spinach with Cream, but instead of Bechamel sauce use Veloute, and in place of cream use rich veal gravy.

Tlmbale D'epinards Pour Garnitures - Spinach Tlmbals For Garnishing

Have ready I quart of Spinach with Cream. Beat together 2 whole eggs and 4 egg yolks, and add to the spinach.

Butter some small timbal moulds, decorate them with sliced cooked beef tongue or ham cut in fanciful shapes ; fill them up with the spinach, and cook in the bain-marie for 15 or 20 minutes in a moderate oven.

Epinards Farcis - Stuffed Spinach

Choose some extra large spinach leaves, wash them and scald them with boiling water; then cool by laying them in cold water. Next drain and spread the leaves on a towel so as to dry them completely. Cover each leaf with chicken or veal force-meat to which cooked fine herbs are added; roll up the leaves and place them in a buttered sautoir, pour over a little consomme, and cook in a mild oven for about 10 minutes. Dress on a dish, and serve with brown sauce.

Note.-If the leaves are small, 2 or 3 may be used for one roll.

Gumbo A La Creole - Stewed Okra, Creole Style

Scald 6 ripe tomatoes, peel and free them from seeds; cut in quarters and put them in a saucepan with 2 ounces of butter, add 24 dwarf okras from which the stems have been cut; season with salt and red pepper; moisten with 2 gills of broth, and set on the fire to simmer for about 30 minutes.

Note. - This dish may be flavored with onions or garlic and green peppers.