Yams, Or Sweet Potatoes Patates

à la Francaise are cooked, cut in pieces, and served in a sauce of butter, flour and cream.

à la Frangipane are pounded, and mixed with butter, eggs, crushed ratafias and grated lemon peel, and served in cases, or piled on little squares of pastry

Patates au beurre are steamed, cut in slices, and saute in butter. Beignets de patates are slices soaked in brandy, dipped in batter and fried.

Salads Salade

à I Adeline is a border mould of tomato Mayonnaise sauce and aspic, with salsifis in Mayonnaise sauce in the centre, garnished with strips of cucumber and tomato.

à l'Allemande is composed of slices of potatoes,

Brussels sprouts, cauliflower and celery, with oil and vinegar.

à l'Anglaise. Lettuce, celery,beetroot, endive, etc., with oil and vinegar.

à l'Anvers. Lettuce with shreds of chicken, ham and capsicums, in a Mayonnaise sauce with curry powder, garnished with slices of potatoes.

à la Belle Alliance. Alternate layers of seakale cut in strips, and of strips of chicken, tongue and pâté de foie gras, with Mayonnaise sauce; garnished with hard-boiled eggs, olives and aspic.

à la Cazanova. Dice of ham and fish, with celery and hard-boiled white of eggs, in Mayonnaise sauce with powdered yolks of eggs.

à la Demidoff. Slices of potatoes and truffles, with young onions, oil and vinegar.

à la d'Estrées. Endive and celery in Mayonnaise sauce, with a border of slices of potatoes and beetroot.

à la Duchesse de is a mould of tomato puree with Fife aspic and Mayonnaise sauce, decorated with hard-boiled egg, and served with salad.

Salade

à l'Espagnole is a border of slices of tomatoes, and pickled onions with Mayonnaise sauce in the centre.

à la Flamande. Dutch herrings, or any dried fish, pickled shrimps, slices of apples, beetroot, potatoes and other vegetables, with oil and vinegar.

à la Française. Lettuce, or any one kind of salad only, with oil and vinegar.

à l'Indienne. Lettuce and mustard and cress, with a sauce of claret with chutney, vinegar and spice, in a border of plovers' eggs, or hard-boiled eggs cut in halves. It may be garnished with curried shrimps and slices of lemon, and is served with slices of brown bread and butter.

à l'Italienne. Several kinds of salad and vegetables, with meat or fish, anchovies and olives, and Tartare sauce.

à la Jardinière is made of vegetables cut in fine strips, with oil and vinegar.

à la Macédoine is composed of separate heaps of vegetables, with oil and vinegar.

à la Napolitaine has a border of slices of hard-boiled eggs and of Bologna sausage, and a salad with Tartare sauce in the centre.

à la Nuremberg. Shred lettuce with strips of cucumber and Mayonnaise sauce, garnished with little heaps of tongue and of ham cut in Julienne strips.

à la Pompadour. Pieces of cauliflower in Mayonnaise sauce with cheese, in a border of slices of potatoes, carrots and leeks, and a savoury cream sauce.