Vegetables

Appears in

Simple French Food

Simple French Food

By Richard Olney

Published 1974

About

Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

In this section

Béchamel Gratins

Vegetable Fritters

Cold Mixed Vegetable Hors D’oeuvre

Mixed Vegetable Stew

Gratin of Artichokes

Stuffed Artichokes Niçois

Cold Stuffed Artichoke Bottoms

Artichoke Hors D’oeuvre

Sauté of Green Beans

Broad Beans or Fave Beans

Creamed Broad Beans and Bacon

Stuffed whole Cabbage

Stuffed Cabbage Leaves

Gratinéed Cauliflower Loaf

Braised Celery Hearts

Saffroned Chard Ribs

Gratin of Chick-Peas with Spinach

Eggplant Custard

Eggplant Gratin

(Belgian) Endives

Gratin of Endives and Bacon

Creamed Endives and Bacon

Lettuce Custard

Mushrooms Provençal

Crusts of Chanterelles with Fines Herbes

Stuffed Mushrooms

Mushroom Pudding

Stuffed Braised Onions

Chipped Sauteéd Potatoes

Potatoes in Beer

Scalloped Potatoes

Potato Fritters

Stuffed Baked Potatoes

Provençal Spinach Gratin

Gratin of Spinach and Hard-Boiled Eggs

Gratinéed Spinach Loaf

Spinach-Stuffed Crêpes

Brussels Sprouts

Provençal Squash Gratin

Pumpkin Satchels

Zucchini Squash

Three Zucchini Gratins

Two Stuffed Zucchini Gratins

(1) Provençal Stuffed Zucchini

Zucchini Pudding Souffle

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