3 2 4 FRENCH COOKERY OF VEGETABLES 



water, but it is never covered with a sauce. The 

 stalks are placed upon a table-napkin upon the dish, 

 the stalks all one way, and sometimes the dish is 

 garnished with hard eggs. The sauce is served separ- 

 ately and made either of melted butter, or with oil, 

 vinegar, pepper and salt. A favourite sauce is simply 

 a conjunction of butter and cream, ingenious and 

 delicious. A good-sized piece of butter is melted 

 in a small saucepan with a pinch of flour and the 

 cream, according to the quantity required to fill the 

 " boat," whipped into it when it is taken off the fire. 

 Asparagus points make an excellent dressing for a 

 chicken or cutlet entree^ and are almost as often 

 bought tinned as fresh, especially as they are covered 

 with a white sauce made by saute eing in butter and 

 adding a little cream. 



PEAS. 



Peas a la Fran$aise are placed in a saucepan with 

 a piece of butter the size of an egg, and worked with a 

 spoon. Add a lettuce and ten or twelve small onions, 

 stew for an hour with salt and pepper and a bouquet 

 of parsley, that is to be removed when the Peas are 

 cooked. As the quantity of liquid diminishes pour 

 in a little hot water. 



Peas are also served cooked in butter with the 

 addition of a little sugar and cream, with water added, 

 if necessary, so as to keep them from burning. 



In this list niany vegetables have been omitted 



