Practical gastronomy and culinary dictionary

249. Garnishing a la Bignon. — Small round or kidney potatoes, scooped out, raw, stuffed with sausage- meat, and baked in butter. 446 EECHEKCHE COOKEKY. 250. GarnisMng a laBourguignotte (for Fish only). — Small quenelles made with whiting forcemeat poached in fish stock sauce. Matelote, No. 160. 251. Garnishing a la Bayard. — Cooked ox-tongue and artichoke bottoms cut into dice, mushrooms and truffles cut mto slices ; the whole boiled for a few minutes in well-reduced Madere sauce. Small rounds of fried bread covered with a thin layer of foie gras puree complete this garnish. 252. Garnishing a la Bayonnaise. — Cooked aspara- gus points, button onions (boiled), gherkins and an- chovy fillets, dressed in groups round braised or broiled meats. 253. Garnishing a la Bontoux. — Very small maca- roni timbiles, tartlets, flavoured with fumet of game, tomato sauce, grated cheese, and shce of cooked meat, dressed round braised meats, and served with demi- glace sauce. Sometimes served with poultry as a remove. 254. Garnishing a la Brisse. — Border of mashed turnips, sauce demi-glace, and tomato reduced. Served with fillets of beef or duck. 255. Garnishing a la Bordelaise for tournedos, small steaks and fillets. Parboiled slices of beef, marrow grilled and placed alternately with the cooked meat when it is dished up. For sauce, reduce finely chopped shallot in claret, add sufficient quantity of Espagnole or demi glace. Season with cayenne, &c., and pour over the meat. 256. Garnishing a la Bourgeoise. — Young carrots and turnips cut into neat shapes, parboiled and braised, also button-onions, braised and glazed, dressed in groups. Sauce, demi-glace (No. 185). 257. Garnishing a la Cambaceres.— Small, even- sized truffles, mushroom heads, olives (stoned), and brown sauce. Usually served with fish removes. 258. Garnishing a la Castelaine (for Fish Entrees). Lobster meat, tails and claws, cut into slices, slices of truffles, bearded oysters, and white fish sauce. GARNITURES AND DECORATIONS FOR COOKED FOODS. 447 259. Garnishing a la Cavour. — Steamed or poached nouilles, thin round shces of carrots, cooked in rich white stock. Sauce, Veloute, No. 169. enriched with yolks of eggs, and extra quantity of fresh butter. 260. Garnishing a la Chambord (for Fish). — Small quenelles made with forcemeat of jfish, mushroom heads, bearded oysters, sliced truffles, cooked in brown fish sauce or Genoise, No. 194. 261. Garnishing a la Chartre. — Olive- shaped young carrots, parboiled and finished in demi-glace sauce, reduced in glaze and glazed. Sauce, Demi-glace, No. 185. 262. Garnishing a la Chasseur.— Fillets of game cut into dice, also preserved mushrooms, cut likewise, cooked in salmi sauce, No. 189, or Chasseur, No. 191, well blended with port wine. In some cases the garnish is chopped very finely. 263. Garnishing a la Clamart.— Green peas, either whole or in puree, as a border or in centre ; usually served with lamb or poultry. Sauce, Tomate and demi-glace blended. 264. Garnishing a la Chateaubriand.— Fine large button mushrooms breaded and baked au gratin, or pre- served mushroom heads, sauce Madere, with slices of truffles, or sauce Perigueux, No. 192, for tournedos, entrecotes, or fillets of beef. 265. Garnishing a la Chesterfield (for Fish). — Small black truffles and cray-fish tail^^, sauteed and finished in a little glaze, dressed in groups. Sauce, Genoise, No. 194.