(666). Fermiere Garnishing (Garniture A La Fermiere)

Sixteen Persons

One pound and a half of braised cabbage (No. 2706), arranged in clusters. Eighteen small braised lettuce (No. 2754), eighteen potatoes, cut olive shaped, blanched, cooked afterward in broth, and let fall to a glaze. Eighteen pear shaped carrots, blanched, and cooked in white broth, then let fall to a glaze. Dress all these garnishings in clusters, being careful to alternate tastefully the different colors. Serve separately thickened gravy (No. 405).

(667). Financiere Garnishing (Garniture A La Financiere)

Sixteen Persons. For Removes. - Should the garnishing be required for dressing around a large piece, then it can be composed of whole peeled truffles of quenelles, molded in a dessertspoon (No. 155), escalops of foies-gras, mushroom heads, cock's-combs and kidneys, lamb sweetbreads or small veal sweetbreads larded and glazed. This garnishing is used for garnishing removes of poultry, game and meats, dressing it in groups around and serving a financiere sauce (No. 464), separately.

For Entrees

Cooked, peeled and minced truffles; small mushroom button heads, slices of sweetbreads a quarter of an inch thick, pared with a cutter to an inch in diameter, quarter inch thick slices of foies-gras pared with an inch diameter, round cutler, and oblong quenelles. Put the garnishings into a sautoire and cover with financiere sauce (No. 464). Use this garnishing for covering or surrounding entrees.

(668). Flemish Garnishing (Garniture A La Flamande)

Blanch and drain a pound and a half of cabbage, put it into a saucepan with half a pound of salt pork, pepper, one onion with two cloves in it, and sufficient unskimmed broth (No. 194a) to cover the cabbage, then let cook all together for two hours. Cut sixteen carrots into pear-shaped pieces, parboil them first, and then finish cooking them in some broth with sugar, until they fall to a glaze. Have sixteen cork-shaped pieces of turnips, parboil and cook them also in consomme with sugar, till they fall to a glaze. Drain the cabbage when it is done, and lay them on the ends of the remove to be garnished, being careful to suppress the onion containing the cloves. Cut the salt pork into slices, and lay these on top of the cabbage, then set the carrots and turnips in clusters on the sides. Serve separately a half-glaze sauce (No. 413) or else a white sauce (No. 562).

(669). French Garnishing (Garniture A La Francaise)

Twenty-four pieces of truffles, the size and shape of a crescent olive, in a good half-glaze sauce (No. 413) with Madeira. Six ounces of cooked cock's-combs and four ounces of cooked cock's-kidneys. Twenty-four small mushroom heads, turned (No. 118), sauted, drained and rolled in meat glaze (No. 401) and fresh butter, twenty-four pieces of small chicken quenelles (No. 89) poached in a small pointed mold decorated with truffles, twenty-four crawfish tails, shelled and sauted in butter, seasoned with salt, lemon juice, chopped parsley, meat glaze (No. 401) and fresh butter. A French sauce (No. 467), to be served separately.