ABSTRACT
COMPRISING
Garnish of Truffles in Glaze.
Garnish of Asparagus-heads.
„
à la Parisienne.
„
Asparagus Peas.
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in Suprême.
„
Button Onions, for matelotte.
„
of whole Truffles.
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White Button Onions.
„
Mushrooms à l'Allemande.
„
Windsor Beans.
„
do. in Espagnole.
„
French Beans.
„
of young Carrots.
„
Artichoke bottoms.
„
Carrots cut in fancy shapes.
„
Glaized Onions.
„
Turnips.
„
Brocoli, or Cauliflower.
„
Carrots and Turnips à la Nivernaise.
„
Brussels Spronts.
„
„
Chestnuts for roast Turkey.
„
Cucumbers in scollops.
„
Jerusalem Artichokes.
„
Cucumbers farcis.
„
Cloves of Garlic.
„
Celery à la crène.
„
White Haricot-Beans.
„
Celery à l'Espagnole.
„
Red Haricot-Beans.
„
Young Carrots à la Flamande.
„
Braized Cabbage Lettuces.
„
White Macédoine of vegetables.
„
Braized Cabbages.
„
Brown do.
„
Stewed Red Cabbages.
„
Green Peas.
„
Sauërkraut.
„
Stewed Peas.
„
Sauërkraut à la Française.
