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Vegetables, or Légumes, and Salads. 145

sauce with grated Parmesan, breadcrumbed and browned. They may also be called au Parmesan.

Chouxfleurs sauce au beurre are served with butter sauce; à la sauce-with white sauce. à la Reine-served in a rich white sauce with chopped ham. à la Piémontaise-served in a white sauce with grated cheese.

Pieces of cauliflower, masked with white sauce, dipped in batter and fried, are called Marinade de chouxfleurs.

Soufflé de chouxfleurs à la Baronne is composed of pieces of cauliflower in layers with slices of raw tomato, covered with cheese soufflé mixture, and baked.

CELERY.

Céleri au jus is stewed in stock. à la moëlle is stewed, and served on toast with brown sauce and beef marrow. à la crème-stewed, and served in a white sauce with cream. à l'Espagnole stewed, and served in Espagnole sauce. à la Chetwynd-stewed with onions, and served on toast with the onions, and Béchamel sauce with cream, etc. à la Génevoise-stewed, covered with white sauce, sprinkled with breadcrumbs and grated cheese, and browned.

Céleri à la Villeroi-masked with Allemande sauce, breadcrumbed and fried.

Beignets de céleri are fritters of celery fried in batter. They are sometimes served with tomato sauce.

Celery roots are served with butter sauce as Céleri-rave à la sauce au beurre; stewed and served au jus; or glazed à la demi glace. They are also dressed as a Purée de céleri-rave.

CHESTNUTS.

Though properly a fruit, a purée of chestnuts cooked with stock and wine may be served as a egetable, and called Purée de marrons.

They are also dressed as a soufflé.

CUCUMBER.

Slices of cucumber cooked with cream, butter and flour are called Concombres à la crème.

Concombres à la poulette-cut in pieces, and cooked with butter and sugar; served in white sauce with cream, chopped parsley, etc. farcies à la crème the centres scooped out, they are stuffed and stewed; served in Béchamel sauce with cream and sugar. à l'Espagnole-cut in short lengths, stuffed, stewed, and served with brown sauce. Served in white sauce with grated cheese, they are à l'Italienne. à la moëlle the stuffing is made of breadcrumbs, beef marrow, etc.; they are served with a brown sauce.