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Broad Beans

Fèves de marais à l'Anglaise are boiled, and served with parsley and butter. à la crème are boiled in milk with chopped parsley; served in the sauce with cream, etc. à la Romaine are stewed, and served with a purée of tomatoes. à la Mentone are served in Soubise sauce, garnished with little rolls of bacon breadcrumbed and fried, and croûtons sprinkled with grated cheese.

Purée de fèves is a purée of beans.

BEETROOT.

Cut in slices, beetroot is served as- Betteraves à la crème-boiled in a white sauce.