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~ Sunday, September 01, 2002
A LA MODE At long last, a list of French vegetable garnishes: 1 A l'africaine - with black potatoes and marrow 2 A l'algérienne - with sweet potato croquettes 3 A l'alsacienne - with braised sauerkraut 4 A l'angliase - with sliced carrots and onion 5 A l'anversoise - with hop shoots in cream 6 A la Beauharnais - with artichoke hearts and tarragon 7 A la Biarrotte - with grilled ceps and potato cakes 8 A la boulangère - with sliced potatoes and onions 9 A la bouquetière - with artichokes, carrots and turnip 10 A la bourguignonne - with small whole mushrooms and onions 12 A la brabanconne - with braised chicory 11 A la bretonne - with white or kidney beans 13 A la bruxelloise - with brussels sprouts and small potatoes 14 A la catalane - with sautéed aubergine 15 A la chanoinesse - with carrots and truffle in cream 16 A la châtelaine - with artichoke, chestnut and rice 17 A la clamart - with artichoke hearts filled with peas 18 A la Conti - with puréed lentils 19 A la Cussy - with artichoke hearts and mushroom purée 20 A la Dubarry - with cauliflower in a cheese sauce 21 A la duchesse - with duchess potatoes 22 A la favorite - with braised artichokes, stuffed lettuce and mushrooms 23 A la fermière - with artichoke hearts stuffed with vegetable purée 24 A la flamande - with stuffed green cabbage, carrots and turnip 25 A la forestière - with sautéed morels and potato balls 26 A la hongroise - with cauliflower with cheese and paprika 27 A la jardinière - with carrots, turnip, peas and French beans 28 A la languedocienne - with fried ceps and aubergines 29 A la lyonnaise - with stuffed onions and fondant potato 30 A la maraîchère - with carrots, onion and cucumber 31 A la maréchale - with asparagus tips and sliced truffles 32 A la Marigny - with artichoke hearts filled with sweetcorn and cream 33 A la marocaine - with saffron rice and courgettes 34 A la mascotte - with artichoke hearts, sliced potatoes and truffles 35 A la niçoise - with tomatoes, beans and potatoes 36 A l'orientale - with tomatoes stuffed with rice 37 A la paloise - with potato balls and string beans in cream 38 A la parisienne - with potato balls and braised lettuce 39 A la persane - with aubergine and onion rings 40 A la portugaise - with tomatoes stuffed with mushrooms 41 A la princesse - with asparagus tips in cream 42 A la printanière - with carrots and turnip 43 A la romaine - with spinach and tomato 44 A la sarde - with rice and cheese croquettes and mushrooms 45 A la sarrasine - with pepper and tomato filled buckwheat cakes 46 A la tyrolienne - with fried tomatoes and onion rings 47 A la Valenciennes - with rice and sweet peppers 48 A la Valois - with sautéed artichokes and potatoes Source: Larousse Gastronomique (1961 edition) |