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Vegetables, or Légumes, and Salads. 149

Petites gelées aux champignons are little mushroom jellies, served with a garnish of aspic and salad.

ONIONS.

Stewed Portugal onions are served as Oignons au jus.

Stewed in a white sauce with purée of ham, they are en ragoût.

For Oignons farcis the centres are cut out, they are stuffed, and braised.

Small onions served in Poulette sauce are à la. poulette.

Au sirop doré they are stewed with butter, sugar, etc., and are served in the sauce.

A purée of onions with stock is called Puréed'oignons à la Bretonne. It is garnished with croûtons.

PARSNIPS.

Panais à la Hamelin are dressed in a purée with a rich white sauce, covered with green peas.

PEAS.