Oyster Plants, Salsify 17 190 Pea Omelet 22 192 Preserved Asparagus with Cream 6 187 Roasted Chestnuts 72 206 Salted Green Beans 46 198 Savoy Cabbage 31 194 Scalloped Artichokes with Cheese 16 190 Scalloped Cauliflower, an gratin 12 188 Scorzonera 18 190 Sorrel 28 193 Spinach 27 193 Spinach in Individual Molds 30 193 Stewed Artichokes 14 189 Stewed Cucumbers 58 202 Stewed Green String Beans 44 198 Stewed Red Cabbage 35 195 Stewed White Cabbage 37 196 Stuffed Root Celery or Celeriac au jus 59 202 Stuffed Cucumbers 57 201 Stuffed Olives 70 206 Stuffed Onions 53 200 Stuffed Tomatoes 55 201 Teltow Turnips 43 197 Tomatoes 54 201 Tomatoes Filled with Meat 56 201 Truffle Puree 65 204 Truffles in Brown Dressing 64 234 Turnips 42 197 White Cabbage 36 195 White Cabbage Prepared like Cauliflower 38 196 White Cabbage Sausages 39 196 White Cabbage with Lamb 40 197 Young Carrots 25 192 Young Onions 52 200 Chapter 13, Nos. 1–47.