16 - How to Dress Vegetables

Braized Celery with Brown Sauce ~ Celery a la Villeroi. Salsifis a la Creme ~ Salsifis fried in Batter. Spinach with Butter ~ Spinach with Cream. Endive with Cream. Cauliflowers with White Sauce ~ Cauliflowers with Parmesan Cheese. Tomatas a la Provencale. Mushrooms au Gratin ~ Large Truffles a la Serviette ~ Truffles a la Piedmontaise ~ Portugal Onions a l'Espagnole. Artichokes with Butter Sauce ~ Artichokes a la Barigoule ~ Artichokes a la Lyonnaise ~ Artichokes a l'ltalienne. Asparagus with White Sauce ~ Asparagus Peas a la Creme. French Beans a la Maitre d'Hotel ~ French Beans with Fine-herbs ~ Broad Beans a la Creme ~ Green Peas plain ~ Stewed Peas ~ Peas a la Francaise. Turnips Glaces with Sugar ~ Young Carrots a l'Allemande. Vegetable-marrow. Cucumbers a la Poulette ~ Cucumbers a 1'Espagnole. Jerusalem Artichokes ~ Jerusalem Artichokes a l'ltalienne. White Haricot Beans a la Maitre d'Hotel ~ White Haricot Beans a la Bretonne ~ American Yams. Potatoes a la Mattre d'Hotel ~ New, a la Creme ~ au Gratin ~ a la Lyonnaise ~ a la Provencale ~ Croquets ~ a la Duchesse ~ Baked ~ a l'ltalienne ~ Potato Salad ~ Mashed Potatoes ~ Fried. Sea-kale a la Sauce. Brussels Sprouts.