Purslane Pourpier

en friture à la is seasoned with spice, dipped in

Milanaise batter and fried.

sauce au beurre is served in butter sauce.

Salsify Salsifis

à la Bechamel is boiled, and served in Bechamel sauce. à la Clarence is boiled, and served with a pure of green peas, garnished with slices of tomatoes. à la moelle is stewed, and served with beef marrow spread on pieces of toast, and brown sauce.

Salsifis

à la pouette is served in white sauce with cream and mushrooms. frits is soaked in seasoned oil, breadcrumbed and fried. If the pieces are dipped in batter and fried, they are called Beignets de salsifis.

Coquilles de salsifis is scalloped salsify served in scallop shells. Fondues de salsifis are made of a puree of salsify with eggs, baked in little cases, sprinkled with chopped parsley and breadcrumbs.

Sea-kale Choux De Mer

à l'EspagnoIc is boiled, and served in Espagnole sauce. à la Hollandaise is served with Hollandaise sauce. à la Prince is served in a white mushroom sauce with cream and yolks of eggs. à la sauce, or au is served on toast with butter sauce.

beurre au jus is stewed, and served with gravy

Spinach Epinards

à l'AlIemande is chopped and dressed with butter, cream, and breadcrumbs.

à l' Anglaise is dressed with butter or cream.

à la crème is dressed with cream and sugar.

à la Francaise is dressed with butter, flour and stock.

à 1'Itaiienne is dressed with anchovy butter and raisins, garnished with croutons.

à la Prati is dressed with cream, piled in little rose shapes on croûtons of fried bread, and has a slice of marrow masked with red sauce in the centre of each croûton.

Epinards au jus is served with gravy, garnished with glazed croûtons.

au velouté is served with Velouté sauce.

aux aeufs is served with poached eggs. This is often called a la Colbert.

glacés a la créme is dressed with custard, iced, cut into round or oval shapes, and served on a border of iced cream, with iced whipped cream in the centre. Beignets auxépinards are spinach fritters. Roulettes d'epinards are round cakes of spinach dressed

à la Louise with cream and yolks of eggs, breadcrumbed and fried; arranged alternately with little round slices of ham or tongue, and served with tomato sauce.

It is also dressed as a souffle and as a cream.

Tomatoes Tomates

à l'Americaine are raw tomatoes stufTed with

Mayonnaise sauce with chopped olives, anchovies and tarragon, and garnished with aspic.

à la Cardinal are stuffed with anchovy sauce and baked.

à la Caroline are stuffed with savoury rice and grated cheese.

à la creme are cut in slices and served with cream sauce.

à la Florence are cut in slices, and arranged on a salad of lettuce or endive, seasoned with oil and vinegar and sprinkled with shreds of chicken, tongue, olives, gherkins and hard-boiled white of egg.

à la Graham are stuffed with a puree of potato, and baked.