Parisian

Composed of equal quantities of turned truffles,button mushrooms and cocks kernels, moistened with Parisian sauce. Appropriate garnish to roast larded fillets of beef, fillets of chicken sautes, fillets of partridges breaded and sauteed, sauteed fillets of quails on toast, larded and braised sweetbreads. (For a club dish, the sweetbreads should be served three to the portion, one larded with strips of truffles, one with parsley stalks, the third with strips of red tongue, served on toast with the garnish around.) Fillets of soles stuffed and sauteed, (this is done by filleting the fish, spreading them with forcemeat, arranged on a baking sheet, moistened with a little white wine, covered with buttered paper, slowly baked till the fish is set, then allowed to cool, spread with a cold Allemande sauce, breaded, then gently sauteed a fine color with butter; served with the garnish.)

Provencale

Composed of small stuffed and baked tomatoes, small onions with the centers removed after being steamed, the whole then filled with forcemeat in which is worked a little cheese and a flavor of garlic, they are then sauteed; the entree when being served is surrounded alternately with the onions and tomatoes, also a sauce Provencale poured under the meat; appropriate garnish to braised fillet of beef, fried cutlets of chicken, braised ducks, leg of mutton boned, stuffed and braised, braised mutton cutlets, salmis of partridges, roast stuffed sucking pig, fried calf's brains in batter, salmis of all wild fowls.

Regency

Composed of small fish quenelles, cocks combs, button mushrooms, crayfish tails, truffles, and a little lobster coral, the whole moistened with some Regency sauce; appropriate garnish to WHOLE boiled salmon, trout, pike, halibut, turbot and red snapper.

Rouennaise

Composed of turnips turned to an even small size, sauteed in butter with a little sugar till of a fine golden color, then moistened with some sauce Espagnole and simmered in it till tender; appropriate garnish to roast ducks, roast or braised pheasant, braised leg of mutton, capercailzie and black game.

Rouennaise

Is also the name of a useful fish garnish and is composed for this use with blanched oysters and shrimps with button mushrooms, each in equal quantities, also some lobster quenelles, the liquor from the blanched oysters and mushrooms reduced with a little white wine, then added to a Veloute sauce, finished with a liaison of egg yolks and cream, lemon juice and chopped parsley, then is added the ragout.

Richelieu

Composed of small poultry quenelles which have some brown puree of onions in their composition, slices of braised poultry livers and cocks combs, the whole moistened with a brown onion puree sauce; appropriate garnish to entries of game and poultry that are breaded and subsequently fried or broiled, also boneless pigs feet breaded, braised carbonade of mutton, crepinettes of partridge, etc.

Soubise

Composed of small potato croquettes and a puree soubise; made by sauteeing with butter some blanched onions, seasoning with nutmeg, red pepper and a pinch of sugar; when of a light color, moistened with white sauce; when done, the whole is rubbed through a tarais in conjunction with a boiled floury potato which keeps the puree firm. Appropriate garnish to braised black game, boudins of chicken, braised leg of mutton, larded neck of mutton, braised mutton cutlets, braised partridges, larded and braised pheasants, larded and braised pork cutlets, scallops of sweetbreads sauced, breaded and fried.

Stanley

Garniture often served with steaks, composed of quartered fried bananas, small timbales of horseradish mixed with rice, minced shallots, cream and egg yolks; served with sauce Albert over or around the steaks.

Supreme

Composed of a puree of white chicken meat and rice that has been boiled in chicken stock, the puree being mixed with a little rich cream; arranged on the serving dish as a border, decorated with fancy shapes of truffle, the meat in the centre being covered with a Supreme sauce, such as, breasts of chicken, sweetbreads, capon, quails and partridges.

Toulouse

Composed of slices of geese livers sauteed and glazed, button mushrooms blanched with lemon juice and butter, scallops of sweetbreads, turned truffles, cocks combs and kernels masked with Toulouse or Supreme sauce. Ap-propiiate garnish to larded and sauteed fillets of chicken, fricandeau of veal, sweetbreads, capon, larded and sauteed ribs of veal.

Tortu

Composed of olive shaped pieces of truffle and green gherkins, stoned small olives, button mushrooms, scallops of blanched brains or sweetbreads, the whole moistened with a rich Madeira sauce; used to garnish calf's head, larded and braised turtle, stewed turtle fins.