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Vegetables, or Légumes, and Salads. 141

They are served à la sauce-with white sauce; au beurre-with butter sauce; à l'huile-with oil and vinegar; à la Tartare, or à la Hollandaisewith Tartare or Hollandaise sauce. Asperges à la Piémontaise are served in white sauce with grated cheese. à l'Espagnole are served with poached eggs sprinkled with chopped herbs, and tomato sauce. This is also called à la Colbert. en Mayonnaise are served cold in Mayonnaise sauce. à la Niçoise are served cold in a sauce made of hard-boiled yolks of eggs with oil and vinegar.

Cut up small, they are dressed en petits poisstewed and served in a white sauce; as Pointes d'asperges au jus-stewed in stock; or à la crèmeserved in Béchamel sauce; à la Pompadour-in a sauce of butter, yolks of eggs, vinegar, etc.