Practical gastronomy and culinary dictionary

305. Garnishing a la Paysanne. — Braised celery, olive-shapes of carrots and turnips, also braised to- gether with small kidney potatoes parboiled and fried ip butter, dressed in alternate groups. Sauce, Demi- glace, No. 185. 306. Garnishing a la Princesse. — Asparagus points GARNITURES AND DECORATIONS FOR COOKED FOODS. 453 cooked in salted water and drained, finished in butter. Small croquettes of chicken and beef, to represent two colours, a light and a dark ; dressed in groups round the dish. Sauce, Demi-glace, No. 185, or Tomate, No. 202. 307. Garnishing a la Piemontaise. — Cooked maca- roni finished in rich stock, butter, and cheese, well blended and reduced ; filled into small buttered timbale moulds, baked, and served round the dish. Sauce, Tomate, No. 202. 308. Garnishing a la Richelieu. — Tomatoes, small, ripe, and firm, centre scooped out, and filled with a mixture of shallots fried in butter, chopped ham, chopped truffles and mushrooms, and breadcrumbs, baked gratin style, dressed round the dish, Sauce, Perigueux, No. 192. 309. Garnishing a la Regence. — Chicken or Godi- vean quenelles, sliced truffles and mushrooms, cocks' combs and kernels, and slices of cooked sweetbread. Sauce, Allemande, No. 168, well reduced with white wine. If served with fish omit the sweetbread. 310. Garnishing a la Robson. — Chicken livers freed from gall, washed and dried ; fried in butter, over a quick fire ; add a large truffle cut into dice, moisten with Sauce Madere or Demi-glace, and serve in the centre of the dish. 311. Garnishing a la Rouennaise. — Young carrots and turnips cut into neat olive shapes and button-onions sauteed in butter, seasoned with salt, pepper, and a pinch of sugar; finished in the oven with just enough stock or Demi-glace to keep from burning (shake fre- quently) ; dress in groups or serve in the centre of the dish. Sauce, Espagnole, No. 184. 312. Garnishing a la Soubise. — Cut some white onions into slices, boil in butter without browning, moisten with stock (white), cook till tender, rub through a sieve, add a little bechamel sauce ; reduce well, season with salt, pepper, a pinch of sugar, and grated nutmeg. 454 EECHERCHE COOKERY. Usually served with braised mutton or ducks. Sauce, Demi-glace, No. 185. 313. Garnishing a la Tortue. — Boiled chicken-livers, slices of cooked sweetbread, truffles, and mushrooms aU cut into dice shape and cooked for a few minutes in sherry wine ; dressed with stoned olives, mixed, or in groups. Sauce, Tortue, or Demi-glace, No. 185. 314. Garnishing a la Valencienne. — This garniture is very similar to " Milanaise." Cut truffles, mushrooms, and smoked ox-tongue into fine shreds (julienne fashion). Add some cooked rice, season with salt, pepper, nutmeg, and plenty of grated cheese ; reduce with tomato sauce, No. 202. 315. Garnishing a la Windsor. — Green haricots (flageolet beans), sprigs of cauhflower, and young carrots, all parboiled and cooked separately in salted water or white stock ; dressed in alternate groups with capers : usually served with boiled or braised mutton. CHAPTER VI. DEESSED FISH AND FISH ENTEEES (HOT). {For Cold Dishes see next Chapter. See also pp. 109-126).