Garnishing Financiere

Ingredients

• a blanched, throat sweetbread
• two truffles
• six mushrooms
• twelve stoned olives
• six godiveau quenelles
• two blanched chicken livers
• half a glassful of sherry or Madeira wine
• half a pinch of salt
• half a pinch of pepper
• a quarter of a pinch of nutmeg
• a pint of Madeira sauce

Method

1. 1

   Combine sweetbread, truffles, mushrooms, olives, quenelles, and chicken livers in a saucepan with wine and seasonings.

2. 2

   Cook for ten minutes, skim off fat, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.

half a pinch of pepper. Cook in a saucepan for five minutes, then add a pint of Madeira sauce (No. 185); boil again for five minutes, and serve when needed. 239. Tortne Garnishing. — Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushrooms, and a throat sweetbread, all cut dice-shaped; add a glassful of Madeira wine, half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Let cook for five minutes, then put in half a pint of Madeira sauce (No. 185), and cook for five minutes longer. Serve with six bread croutons (No. 133) and six fried eggs (No. 413) as garnishing. 240. Garnishing Parisienne. — Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce (No. 185), cook again for five minutes, then serve. 241. Garnishing Gourmet. — Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; add half a glassful of Madeira wine, and let cook five min- utes ; pour in half a pint of Madeira sauce (No. 185), cook again for five minutes, and serve. 242. Garnishing Cepes. — Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table- spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Moisten with half a pint of Espagnole sauce (No. 151), and serve. 243. Bordelaise Garnishing, for tenderloins and steaks.— Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper, and cook for five minutes longer. Serve it poured over the fillets or steaks, placing on each one six slices of beef marrow, previously parboiled for one-half a minute. 244. Marrow Garnishing. — Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it into fresh salted water, and let it remain in for one hour. Then take it up, drain, and cut it into slices. Heat half a pint of 184 ' THE TABLE. Madeira sauce (No. 185), add the pieces of marrow, and let it boil up once with a few drops of tarragon-vinegar. Serve with the slices of mar- row on top. 245. Garnishing a la Patti. — Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a tablespoonful of salt and a teaspoonful of white pep- per. Cook on a moderate fire for thirty minutes ; strain through a fine sieve, return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream, and heat slowly on the stove without boiling. Dress this garnishing in an artistic crown-shape around the hot serving dish ; arrange the supremes in the centre, and decorate the gar- nishing with thin slices of truffles ; with a light hair-brush drip a little meat-glaze (No. 141) over it and serve. Supremes of partridges, quails, cotelettes of squabs, or sweetbreads a la Patti, are all to be served this way. 246. Garnishing Financiere. — Cut a blanched, throat sweetbread into dice-sized pieces, put it in a saucepan with two truffles, six mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and two blanched chicken livers cut in pieces. Moisten with half a glassful of sherry or Madeira wine, and season with half a pinch each of salt and pepper, and a quarter of a pinch of nutmeg; add a pint of Madeira sauce

Cook this with the app: pantry check, scaling, and the assistant.