The special point of this dish is that peas, beans, carrots in dice, are
all cooked separately and when they are cold they are placed in a large
dish without being mixed. Decorate with the hearts of lettuce round the
edge and with slices of tomato, and pour over it, or hand with it, a good
mayonnaise.

[_Mme. van Praet_.]



CHICORY

This excellent vegetable can be dressed either in a bechamel sauce, or
with butter and lemon-juice. It is gently stewed, first of all, and it
requires pepper and salt. The sauces can be varied with tomato, or with
some of the good English bottled sauces stirred with the bechamel.

[_Mme. van Praet_.]



CAULIFLOWER A LA REINE ELIZABETH

Simmer the cauliflowers till tender. Prepare a mince of veal and pork,
and season it well with a little spice. Butter a mold and fill it with
alternate layers of mince and of cauliflower broken in small pieces. Fill
a large saucepan three-quarters full of boiling water and place the mold
in this; let it cook for one hour in this way over the fire; turn it out
and pour a spinach sauce over it.