Peas Petits Pois

à l'ancienne are stewed, and served with cream and yolks of eggs. à l'Anglaise are boiled, and served on a lump of butter.

à l'Aubois are dressed in a rich white sauce with cream and yolks of eggs, and put into halves of cooked tomatoes from which the centres have been scooped out.

à la Française are stewed, and mixed with flow and butter.

à la Parisienne are boiled with onions, butter and sugar, and served with the sauce.

à la Vénitienne are served in an onion sauce, garnished with slices of tomatoes.

au jambon are stewed in stock with dice of ham, young onions, etc.; au lard, with dice of bacon.

aux laitues are stewed with lettuces.

en cosses are boiled in their shells.

Côtelettes de pois are cutlets of peas with Soubise

à la Comte de sauce, breadcrumbed and fried;

Paris served with Soubise sauce, and peas in the centre. Crème à la D'Artois is a cream of green peas. It is sometimes iced. Crèmes à la St. are Creams of green peas set in

Germains moulds lined with green peas, and served with Suédoise sauce. Mousse aux pois is a soufflé made of a purée of green verts peas with eggs and whipped cream, steamed, and served with Holland-aise sauce. It may also be iced in a mould, and served with cheese biscuits.

Potatoes Pommes De Terre

à l'Anglaise are boiled, cut in slices, and served with butter.

à la Beaufort, The centres are scooped out, and ox farcies. filled with forcemeat or mince preparation; they are baked and served with gravy.

Pommes de terre

à la crème are cut in slices and served in white sauce. à la Duchesse is a purée of potatoes with cream, fried in small shapes, and served with white sauce. à l'Italienne are baked in their skins, the potato pulp mixed with rice and grated

Parmesan, and served in the skins. à la Lyonnaise are cut in slices, and sauté in butter with chopped parsley and shallot.

If oil is used instead of butter, they are called à la Provençale. à la Macaire are fried potato trimmings. à la Maître are boiled, cut in slices, and served d'hôtel in Maître d'hôtel sauce.

à la Mentone are cut in olive shapes, cooked with stock and tomato pulp, and sprinkled with chopped parsley. à la Norvégienne are boiled, cut in slices, and served in a cheese sauce. à la Parisienne are cooked in butter and water, with onions and herbs. à la Turque are cut in slices, and served in

Soubise sauce, sprinkled with chopped parsley and grated cheese. au gratin are cut in slices, and dressed with white sauce and grated Parmesan, sprinkled with breadcrumbs and browned. au lard are cut in slices, and served in white sauce with dice of bacon. Château are cut in oval shapes and fried.

en chemise are boiled in their skins.

frisées are fried potato ribbons or curls.

melangées are cut in slices and stewed with slices of apples. nouvelles à la are young potatoes boiled in cream crème with chopped parsley.

pailles are fried potato straws, the size of matches.

Pommes de terre sautées are cut in slices and fned.

soufflées are baked in their skins, the potatoes mixed with butter, beaten eggs, etc, put back into the skins and browned.

Croquettes de are potato croquettes, breadcrumbed pommes de terre and fried. A la Bechamel, they are served with Bechamel sauce. Queuelles de pommes are quenelles of potato, served with a V Amèricaine tomato sauce.

Petits souffles de are potato souffles with grated pommes a la Parmesan, served in little cases;

Napolitaine made with the addition of cream and chopped parsley they are called a la C/iristim. Puree de pommes is a puree of potatoes sprinkled with gratinée breadcrumbs and browned. Mixed with white sauce, it is called a la Maria. A la Theodora, it is garnished with little balls of cucumber. In writing a menu, Pommes de terre is usually curtailed to Pommes.