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Vegetable Marrow

Potirons, or Giraumons, à la Hollandaise are cut in pieces, baked, and served in Hollandaise sauce. à la Provençale are cut in halves, fried, and filled with a stuffing of onions, breadcrumbs, oil, etc.

Potirons, or Giraumons, au gratin-a purée of vegetable marrow with cream, sprinkled with breadcrumbs and browned.

YAMS or SWEET POTATOES.

Patates au beurre are cooked, cut in slices and served with butter. à la Française are cut in pieces, and served in a sauce of butter, flour, cream, etc.

For Beignets de patates they are cut in pieces, soaked in brandy, dipped in batter and fried.

SALADS.

Salade à la Macédoine is composed of separate heaps of vegetables, with oil and vinegar. de pommes de terre-slices of potatoes and beetroot, with chopped parsley, etc., oil and vinegar. de cresson aux pommes-watercress and slices of potatoes, with oil and vinegar. de tomates-slices of raw tomatoes with chopped shallots, etc., oil and vinegar. de choux rouges à la Russe-red cabbage, with sauce of sour cream, hard-boiled yolks of eggs, etc. aux concombres-slices of cucumber with oil and vinegar. aux betteraves-slices of beetroot, with chopped Portugal onions, oil and vinegar. de chicorée à la Française endive, with oil, vinegar and garlic. à la Française-lettuce, or any one kind of salad only, with oil, vinegar, etc.