237. Essence de Volaille (Chicken Essence). —
Reduce 1 quart of chicken consomme. No. 90, over a
slow fire to about half a pint. Skim, strain into a white
pot, and use as required.
237a. Vinaigrette. — Mix 4 tablespoonfuls salad oil,
2 of tarragon vinegar, ^ teaspoonful of each, parsley,
shallots, and 1 of gherkins, all finely chopped.
Season with pepper and salt.
CHAPTER V.
GARNITUEES AND DECORATIONS
FOR COOKED FOODS.
Garnitures in most cases are a matter of taste and
knack ; after a certain amount of experience the gar-
nishings suitable for certain dishes may be prepared
with httle trouble, and without going in for elaborate
recipes, and can be made to look inviting and to taste
delicious.
In order to give a dish of cutlets, a ham, a leg of
lamb or mutton a neater appearance, a frill is put over
the bones, which are sometimes made unsightly by the
cooking. Silver skewers or atelets (hatelets) are
principally used for cold dishes, such as capons, fowls,
beef, tongue and hams, galantines, and other fish or
meat dishes.
These consist as a rule of truffles, cocks' combs,
and mushrooms, which are fastened on to skewers
together with vegetables, cut into fancy shapes, and
white of egg (hard boiled), and set in various tints of
aspic jelly.
The various garnitures described are those which
are recognised as correct and mostly known under the
names given. These refer principally to Removes or
Releves, but may easily be adopted for Entrees, &c.
unless otherwise stated.
238. Garnishing^ a I'Allemande. — Godivean or
German Quenelles. Mashed potatoes, grated horse-
radish, and a sharp white sauce.
Served with boiled or braised meats.
239. Garnishing a rAncienne. — Boiled beans
(kidney), hard - boiled eggs, and braised cabbage-
lettuces.
GARNITURES AND DECORATIONS FOR COOKED FOODS. 445
Served with a rich creani sauce flavoured with
spring onions.
240. Garnishing^ a I'Alsacienne.— Braised sourcrout,
mashed peas, shces of braised ham and sausages.
Served with Removes only.
241. Garnishing a I'Alliance. — Braised spring
carrots, artichoke bottoms, and fried button onions,
with semi-glace sauce, No. 185.
242. Garnishing a I'Andalouse. — Groups of braised
spring cabbages, lettuces, and fried sausages, cut into
small pieces.
Sauce, Demi-glace, for Removes, &c.
243. Garnishing a I'Athenienne. — Larded and
braised meat, garnished with short pieces of fried
and stuffed Aubergines (Egg-plants).
Sauce, Madere, No. 186.
244. Garnishing a la Beaufort (For Fish). — Groups
of colloped lobster, bearded oysters, mushroom heads,
lobster coral, and suitable sauce to go with the fish.
245. Garnishing a la Bohemienne. — Small marble-
shaped fried potatoes, stoned olives, mushroom heads,
and button onions, dressed in groups round braised or
roast meats.
Sauce, Poivrade, No. 211.
246. Garnishing a la Belle-Vue (For Cold Dishes). —
Masked with white chaud-froid sauce, decorated with
slices of truffles and red ox-tongue, tarragon leaves and
chopped aspic jelly.
247. Garnishing a la Bigarade.— Finely shredded
orange peel, cooked in salmi sauce (essence of duck),
flavoured with a glass of good port wine.
Generally served with ducks.
248. Garnishing a la Bretonne. — Stewed haricot
beans (whole or puree), brown onion sauce, flavoured
with mustard, horseradish, and chopped parsley. Usually
served with mutton.
Page 177
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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237. Essence de Volaille (Chicken Essence). —
Reduce 1 quart of chicken consomme. No. 90, over a
slow fire to about half a pint. Skim, strain into a white
pot, and use as required.
237a. Vinaigrette. — Mix 4 tablespoonfuls salad oil,
2 of tarragon vinegar, ^ teaspoonful of each, parsley,
shallots, and 1 of gherkins, all finely chopped.
Season with pepper and salt.
CHAPTER V.
GARNITUEES AND DECORATIONS
FOR COOKED FOODS.
Garnitures in most cases are a matter of taste and
knack ; after a certain amount of experience the gar-
nishings suitable for certain dishes may be prepared
with httle trouble, and without going in for elaborate
recipes, and can be made to look inviting and to taste
delicious.
In order to give a dish of cutlets, a ham, a leg of
lamb or mutton a neater appearance, a frill is put over
the bones, which are sometimes made unsightly by the
cooking. Silver skewers or atelets (hatelets) are
principally used for cold dishes, such as capons, fowls,
beef, tongue and hams, galantines, and other fish or
meat dishes.
These consist as a rule of truffles, cocks' combs,
and mushrooms, which are fastened on to skewers
together with vegetables, cut into fancy shapes, and
white of egg (hard boiled), and set in various tints of
aspic jelly.
The various garnitures described are those which
are recognised as correct and mostly known under the
names given. These refer principally to Removes or
Releves, but may easily be adopted for Entrees, &c.
unless otherwise stated.
238. Garnishing^ a I'Allemande. — Godivean or
German Quenelles. Mashed potatoes, grated horse-
radish, and a sharp white sauce.
Served with boiled or braised meats.
239. Garnishing a rAncienne. — Boiled beans
(kidney), hard - boiled eggs, and braised cabbage-
lettuces.
GARNITURES AND DECORATIONS FOR COOKED FOODS. 445
Served with a rich creani sauce flavoured with
spring onions.
240. Garnishing^ a I'Alsacienne.— Braised sourcrout,
mashed peas, shces of braised ham and sausages.
Served with Removes only.
241. Garnishing a I'Alliance. — Braised spring
carrots, artichoke bottoms, and fried button onions,
with semi-glace sauce, No. 185.
242. Garnishing a I'Andalouse. — Groups of braised
spring cabbages, lettuces, and fried sausages, cut into
small pieces.
Sauce, Demi-glace, for Removes, &c.
243. Garnishing a I'Athenienne. — Larded and
braised meat, garnished with short pieces of fried
and stuffed Aubergines (Egg-plants).
Sauce, Madere, No. 186.
244. Garnishing a la Beaufort (For Fish). — Groups
of colloped lobster, bearded oysters, mushroom heads,
lobster coral, and suitable sauce to go with the fish.
245. Garnishing a la Bohemienne. — Small marble-
shaped fried potatoes, stoned olives, mushroom heads,
and button onions, dressed in groups round braised or
roast meats.
Sauce, Poivrade, No. 211.
246. Garnishing a la Belle-Vue (For Cold Dishes). —
Masked with white chaud-froid sauce, decorated with
slices of truffles and red ox-tongue, tarragon leaves and
chopped aspic jelly.
247. Garnishing a la Bigarade.— Finely shredded
orange peel, cooked in salmi sauce (essence of duck),
flavoured with a glass of good port wine.
Generally served with ducks.
248. Garnishing a la Bretonne. — Stewed haricot
beans (whole or puree), brown onion sauce, flavoured
with mustard, horseradish, and chopped parsley. Usually
served with mutton.