"Cabbage stuffed in the style of Limousin." Rolled cabbage, stuffed with pork fat and chestnuts.
Cabbage stuffed with rice, eggs, cheese and minced (US: ground) meat, from Provence.
Cauliflower. Dubarry signifies its presence in a dish.
"Cauliflower in the Bourbon style." Cauliflower with vinegar, shallot and cream sauce.
"Cauliflower in the English style." Cauliflower boiled and served with melted butter.
Cauliflower boiled and then fried in butter and then garnished with hard boiled eggs, parsley and breadcrumbs.
"Cauliflower with black butter." Cauliflower boiled, sprinkled with lemon juice, chopped parsley and beurre noir.
Cauliflower blanched, coated with Mornay sauce, sprinkled with Parmesan cheese and baked au gratin.
"Cauliflower with sauce Mornay." Cauliflower cheese.
Cold cauliflower, cooked in mustard and cream sauce.
