Practical gastronomy and culinary dictionary

266. Garnishing a la Chevaliere. — Mushrooms, truffles, and cocks' combs. Salmis, No. 189, or Demi- glace sauce, No. 185. 267. Garnishing a la Chipolata. — Young carrots and turnips, size and shape of olives, parboiled and braised, boiled and glazed chestnuts, dice of boiled bacon, mushrooms, and Italian sausages. 268. Garnishing a la St. Cloud. — Chicken forcemeat quenelles, decorated with truffles, poached in stock, 448 RECHERCHE COOKERY. cocks' combs, and cocks' kernels, sauce Allemande, No. 168. The meat with which the above is garnished is larded with strips of truffles and braised. 269. Garnishing a la Chartreuse. — Small timbales of mixed vegetables or spinach, dressed in groups, with heaps of green peas, French beans, ends of cauhflower ; sauce, Espagnole. If served cold, the mixed vegetables are set in timbales with aspic jelly, and the cooked green vegetables, slightly seasoned with Mayonnaise or Tartare sauce, No. 213. 270. Garnishing aux Cepes. — Cut 6 to 8 preserved cepes into shreds or quarters, place in a small stewpan with 1 large tablespoonful of sweet oil (do not use the oil out of the tin in which the cepes are preserved) ; add a crushed clove of garlic, season with salt and pepper, and fry a few minutes. 271. Garnishing a la Conti (for Poultry and Veal).— Fillets larded with strips of truffles, braised, garnished with slices of ox-tongue and gherkins. Sauce, Demi- glace, No. 185. 272. Garnishing a la Crapotine (for Poultry).— Crumbed and grilled, stoned olives and truffles round the sides. Sauce, Demi-glace and Tomate, No. 202. 273. Garnishing a la Cussy. — Finely shredded slices of preserved mushrooms and ox-tongue. Sauce, Veloute, No. 169, enriched with yolks of eggs and fresh butter or cream, or entrees of chicken and veal. 274. Garnishing a la Dubouzet. — Small kidney potatoes, the centres of which are scooped out, stuffed with forcemeat, either fish or meat, according to the kind of dish it is served with. The potatoes are partly fried and braised in the oven, arranged round a dish of meat, poultry, or fish, or put in the centre. Sauce, Tomate, No. 202. 275. Garnishing a la Dufferin (for Fish).— Blanched scallops, cut into quarters, bearded oysters cooked in a rich Genoise sauce. Anchovy fillets are added to the garnish the last moment. Sauce, Genoise, No. 194. 276. Garnishing a la Duclair, — This is characteristic •GARNITURES AND DECORATIONS FOR COOKED FOODS. 449 with braised ducks, stuffed with a hver forcemeat seasoned with savoury herbs. Rounds of toasted or fried bread, well buttered on one side, and covered with liver forcemeat, are dressed round the dish. The sauce consists of a Demi-glace well reduced with claret and orange juice. 277. Garnishing a la Durance (for Fish). — Cray-fish tails, and slices of lobster meat cut into convenient shapes. The sauce consists of Hollandaise, No. 170, tinted with lobster butter, No. 76. 278. Garnishing a I'Ecarlate. — Cooked smoked ox- tongue cut into slices, dice, and sometimes chopped. Sauce, Tomate and Espagnole in equal quantities, well reduced. 279. Garnishing a I'Ecossaise. — • Small timbales, lined with thin pancakes, made with a savoury batter, filled with lamb forcemeat, baked in the oven, and dressed round the dish. Sauce, Demi-glace, No. 185.