Garnishing Regence
From The table, 1889
Serves 6
Omit sweetbreads for fish.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 122. The excerpt below is the record exactly as published.
Garnishing Regence. — Take one pint of hot Allemande sauce (No. 210), add to it six mushrooms cut into large pieces, two truffles, six quenelles, either of godiveau (No. 221) or chicken, according to the usage, pieces of sweetbreads, six cocks combs (if handy) and six kidneys. This garnishing must be poached, before adding it to the sauce, in half a glassful of white wine, seasoned with a little salt
Cook this with the app: pantry check, scaling, and the assistant.