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Updated: October 16, 2026
Gelee de citron 1 10 Concombres a la Bechamel 1 10 Laitues a jus 1 10 Petits pois a la Francaise ou a l'Anglaise 1 10 Haricots verts a la poulette ou a l'Anglaise 1 10 Haricots blancs a la maitre-d'hotel 0 18 Feves de marais 1 10 Artichaud a la sauce 1 10 Artichaud a la barigoul 1 10 Artichaud frit 1 5 Truffes au vin de Champagne Truffes a l'Italienne Croute aux truffes Navets Carottes 0 18 Epinards au jus 0 18 Chicoree au jus 1 5 Celeri au jus Choux-fleurs a la sauce ou au parmesan 1 10 Macedoine de legumes 1 5 Pommes de terre a la maitre-d'hotel 0 18 Champignons a la Bordelaise 1 4 Croutes aux champignons 1 10 OEufs brouilles au jus 0 15 OEufs au beurre noir 1 0 Omelette aux fines herbes 0 15 Omelette aux rognons ou au jambon 1 0 Omelette au sucre ou aux confitures 1 5 Omelette soufflee 1 10 Beignets de pommes 1 10 Charlotte de pommes 1 10 Charlotte aux confitures 2 0 Riz souffle 1 10 Souffle aux pommes de terre 1 10 Le petit pot de creme 0 10 Macaroni d'Italie au parmesan 1 5 Fondu 1 4 Plumpuding 1 10 Eorevisses 2 0 Salade 1 0
"That's not all; I have managed another affair with La Chouette and Barbillon, of the Rue aux Feves. It is a famous plant, knowingly got up, and if we don't fail, there'll be something to try, I tell you. It is in contemplation to rob a diamond broker, who has sometimes as much as fifty thousand francs' value in her box."
Beans, too, were a favourite vegetable in the old days; not the tender haricots of the modern menu, but the feves or large, tough-fibred beans that grew in Normandy and were brought by its people to the New World. There were potatoes, of course, and they were patates, not pommes de terre.