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Vegetables, or Légumes, and Salads. 149: Soubise

Côtelettes de pois à la Comte de Paris are cutlets of peas with Soubise sauce, breadcrumbed and fried; served with Soubise sauce, and peas in the centre.

POTATOES.

Pommes de terre en chemise are boiled in their skins.

Au Boiled and cut in slices, they are served à l'Anglaise with butter ; à la Maître d'hôtel-in Maître d'hôtel sauce ; à la crème-in white sauce; au lard-in white sauce with dice of bacon. gratin, they are dressed with white sauce and grated Parmesan, sprinkled with breadcrumbs and browned; à la Norvégienne, they are served in a cheese sauce. à la Parisienne are cooked in butter and water, with onions, etc. melangées are cut in slices and stewed with slices of apples. à la Lyonnaise-cut in slices and sauté in butter with shallot, etc. If oil is used instead of butter, they are called à la Provençale. Served in Soubise sauce, sprinkled with chopped parsley and grated cheese, they are à la Turque.