Egg Plant
Aubergines farcies are cut in halves, the centres chopped, and put back into the skins with oil, brown sauce, etc.; sprinkled with breadcrumbs and browned.
ENDIVE.
Chicorée au jus is stewed in stock. à la crème is chopped, and dressed with cream, white sauce, etc.; garnished with croûtons.
Garnished with slices of hard-boiled eggs, it is à la Théodora. If the cream is omitted, it should be called en purée.
LEEKS.
Poireaux au jus are stewed in stock. à la Mediterranée are braised, stuffed with sausagemeat, breadcrumbed and fried, and served with slices of cooked tomatoes.
LENTILS.
A purée of lentils with stock, garnished with croûtons, is served as Purée de lentilles aux croûtons. Boiled and served in white sauce, they are en fricassée.
LETTUCE.
Lettuce is served au jus, stewed; or as Laitues farcies, the centres cut out, filled with forcemeat and braised.
MORELS.
Morilles aux croûtons are stewed and served on buttered toast.
Morilles à l'Italienne are served in Italian sauce. à l'Andalouse are cooked with oil, wine, ham, etc., and served in the sauce.
MUSHROOMS.
Champignons à la sauce are stewed, and served in white sauce. à la Superlative are laid on pieces of toast spread with Devonshire cream, and the cream piled on the top; and are cooked in a covered dish. à la Milanaise are seasoned with oil and vinegar, dipped in beaten eggs with grated cheese, and fried. à la Bordelaise are soaked in oil, broiled, and served in the oil with chopped parsley, etc. farcis or au gratin are filled with stuffing, sprinkled with breadcrumbs and baked. They may be served with brown sauce. à la Napolitaine-filled with a stuffing made of the stalks with herbs, breadcrumbs and grated cheese; baked, and served with gravy.
For Croûtes aux champignons they are broiled and served on toast.
En fritot, or as Beignets de champignons, they are fried in batter with slices of bacon.
Cut in slices, they are dressed en ragoût-with broth, chopped parsley, etc.; or à la crème-with butter, cream, etc.
For Purée de champignons they are chopped, and served with butter, gravy, etc., garnished with croûtons. 1