The new century cookery book

460. A la St. Germain. — This garniture is of the same character as that a la Clamart (puree of green peas), either as a border or in the centre of a dish. Sauce, according to dish, usually Madere, (No. 237 a), or Allemande (No. 204). 461. A la Gitana. — Spanish onions, boiled and braised, cut into slices, breaded and served over with tomato sauce well reduced, baked and dressed round or in the centre of the dish. Sauce, Tomate, (No. 271), and Madere, reduced and seasoned with sweet red Spanish pepper. 462. A la Grecque (for Roast, Braised, or Boiled Meats). — Quarters of aubergines, or egg-plants, parboiled in salted water, drained and fried in butter. Dressed in groups round the dish or in the centre. Sauce, Madere (No. 237 a), and Bearnaise (No. 225), carefully blended. 463. A la Godard ( Godiveau Quenelles). — Slices of cooked sweetbread, cocks’ combs, mushroom heads, and quarters of artichoke bottoms, finished separately in sauce champignon (No. 267), with a glass of Marsala wine added. Dressed in alternate groups. 464. A la Gouffe. — Small round or oval-shaped bread croutons, toasted or fried, buttered and spread over with parboiled slices of beef marrow, glazed over with meat glaze. Sauce, Espagnole (No. 236). 465. A la Glengarry. — Small round black truffles and heads of preserved mushrooms, finished in a rich meat or chicken glaze, flavoured with game (fumet). Sauce, Chasseur (No. 242). 466. A la Gourmet. — Artichoke bottoms (preserved), cut into quarters, dice shapes of mushrooms, truffles, and cooked ox-palate, boiled down in a glass of Marsala wine. Served mixed or in groups with Madere sauce (No. 237 a). 467. A la Goodwife. — Peeled and blanched onions, cooked in white stock till tender, chopped very finely, re-cooked with a little bechamel sauce, and flavoured with mango chutney. Served in the centre of the dish. Sauce, Demi-glace (No. 237). 468. A la St. Hubert. — Braised cabbage lettuces, shaped into balls, braised button onions, and demi-glace sauce (No. 237). Served with roast or braised beef and mutton. 469. A VIrlandaise, — This name is applied to dishes which contain potatoes in the form of puree or otherwise. For instance, Irish stew is known as' Ragout a l’lrlandaise. 470. A Vltalienne. — This name is applied to dishes GARNISHING AND GARNITURES prepared after certain typical Italian ways of cooking ; it generally implies that the dish is made of or garnished with macaroni, nouilles, ravioli, &c., flavoured with Parmesan cheese, tomato or demi-glace sauce. (See Milanaise and Napolitaine Garnish.) 471. A la Jardiniere. — This signifies a collection of young vegetables cooked after being neatly cut or scooped into shapes ; it is adapted for soups, entrees, and removes. The following is a typical example for an entree garnish : — 1 small turnip, 1 dessertspoonful flour, 1£ oz. butter, 1 pinch caster sugar, ^ gill bechamel sauce, j gill cream, salt, pepper, and pinch of grated nutmeg, parsley, a pint of various kinds of macedoine of vegetables, such as green peas, French beans ( cut in short pieces ), turnips, carrots scooped out, cauliflower buds, asparagus tips, dec.