Legume (variee). Gemuse.

No. 1671. - All kinds and varieties of plants that are cultivated for culinary purposes are classed as vegetables. Of some kinds merely the seeds or roots are eaten; of others, the leaves or the fruit alone is partaken of, while others are used only for seasoning.

They are classified as follows:

Alliaceous plants, such as garlic, leeks, onions and shallots.

Asparaginous plants, such as asparagus, hops, cardoons and artichokes.

Brassicaceous plants, such as cabbage, cauliflower, kale and Brussels sprouts.

Cucurbitaceous plants, such as melons, cucumbers and squash.

Esculent roots, such as carrots, potatoes, turnips, oyster plant and parsnips.

Esculent fungi, such as mushrooms and truffles.

Leguminous plants, such as beans, lentils and peas.

Oleraceous plants, such as aromatic and pot herbs, as described in Article XIII.

Salad plants, such as celery, endives, lettuce, cress, corn-salad and dandelion.

Spinaceous plants, such as spinach, sorrel, sea-beet, nettle and orach.

Vegetable Balls, Tutkish Style

No. 1672. - Select a good head of cabbage, trim off the white, tender leaves, and parboil them for five minutes. Then immerse them in cold water, dry them on a napkin, and remove the hard ribs. Chop one pound of mutton fillet finely. Put it in a bowl, and add one finely-sliced onion, one handful of lightly-parboiled rice, a little finely-chopped parsley, three spoonfuls of reduced Allemande sauce, and season it highly. Mix the stuffing well together, and roll it into balls about the size of a walnut. Cover them carefully with the parts of the cabbage leaves, arrange them in a flat saucepan close together, in from four to six layers, seasoning each layer, and then moisten with broth to cover. Put a cover on them to keep them down in the pan. Then let them boil, until the broth is half reduced. After this set them on the side of the fire to cook slowly. When they are cooked the broth should be almost entirely reduced. Put the balls on the dish they are to be served on, and make a sauce of the strained broth, diluted with the yolks of six raw eggs. Add the juice of one lemon to it, pour it over the balls and then serve them hot.

Timbal Of Vegetable Balls, Mllanaise Style

No. 1673. - Prepare the cabbage leaves as in No. 1672. Chop one pound of mutton fillet finely, and put it in a bowl. Add half a pound of grated fresh fat pork, one handful of fresh bread crumbs, one finely-chopped onion, two spoonfuls of .finely-chopped fresh mushrooms, and a little finely-chopped parsley. Then season with salt and pepper, add two raw eggs, and mix the whole together. Roll this stuffing into small balls about the size of a walnut. Cover them carefully with the parts of the cabbage leaves, arrange them 25 " in a flat saucepan close together, in from four to six layers, seasoning each layer, and then moisten them with broth to cover. Put a cover on them to keep them down in the pan. Then put them on the fire and let them cook until the broth is reduced, and they will be thoroughly cooked.

Prepare separately a Rice Rissoti, as in No. 1299, keeping it firmer, and add to it six ounces of butter and grated Parmesan cheese.

Butter a Timbal mould, line it with the cabbage leaves, and put a layer of the rice around the sides and bottom about one-quarter of an inch thick. Now put in a layer of the balls and sprinkle them with some grated Parmesan cheese, and a little reduced Tomato sauce. Continue doing this until the mould is full. Cover it with a layer of rice, with cabbage leaves over it, and place some thin slices of fat pork on top of the leaves. Set the mould in a moderate oven to bake for half an hour. Take out the mould, remove the pork, and turn the mould over on a saucepan cover to let the moist-ure drain off. Then put the mould on the dish it is to be served on, remove the mould and pour over the Timbal a reduced Madeira wine sauce, flavored with essence of mushrooms.