French Cuisine: Side Dishes
- Appetizing gratin with broccoli and salmon
- Baked tomatoes provençal
- Bouillon potatoes
- Braised endives
- Braised savoy cabbage
- Braised Savoy with diced peppers
- Broccoli amandine
- Broccoli timbale
- Carrots with mineral water
- Celeriac purée
- Celery rémoulade
- Champagne sauerkraut
- Confit of duck
- Confit of red onions
- Cream of pea soup with croûtons
- Creamed endives
- Creamed Savoy
- Cucumbers with dill sauce
- Dauphine potatoes
- Dill potatoes
- Dill potatoes, spinach with butter
- Duchesse potatoes
- Duchesse potatoes
- Duchesse potatoes, Brussels sprouts au gratin
- Endive confit
- Fan out sugar peas
- Fennel au gratin
- Fried black salsify
- Fried salsify
- Fritters
