Practical gastronomy and culinary dictionary

280. Garnishing a I'Espagnole. — Small stripped tomatoes and baked stuffing, savoury meat, ham, mush- rooms, carrots, &c., braised onions, and turned olives. Sauce, Espagnole, No. 184, reduced with sherry and gravy. 281. Garnishing a la Flamande. — Alternate groups of carrots and turnips, scooped out, parboiled and braised, or boiled, cooked green and French beans, and braised Savoy cabbage. Sauce, Demi-glace, No. 185. 282. Garnishing a la Financiere. — Blanched sweet- bread cut into small slices or dice-shaped pieces, mush- room heads, turned olives, chicken forcemeat or Godivean, No. 229, quenelles, cocks' combs and kernels, and slices of truffles. Sauce, Madere, No. 186, reduced. 283. Garnishing a la Genoise. — Cut some thin strips of nouille paste. No. 793, rolled out very thinly, boil in salted water, drain and finish in butter, serve in centre of meat or poultry, garnish with dried truffles and mushrooms. Sauce, Madere, No. 186. 284. Garnishing a la St. George. — Prepare small quenelles of veal or Godivean, No. 229, poach, cook in 450 KECHERCHE COOKERY. demi-glace, dress in groups alternately with mushroom heads. 285. Garnishing^ a la Georgienne. — Stewed rice, cooked in rich stock, and finished with a rich tomato puree, shaped into quenelles or small dumplings by means of a liaison of eggs, bake the quenelles in a buttered saute-pan in a hot oven, and serve round the dish. Sauce, Tomate, No. 202. 286. Garnishing 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. 186, or Allemande, No. 168. 287. Garnishing 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 and Madere, reduced and seasoned with sweet red Spanish pepper. 288. Garnishing 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. 186, and Bearnaise, No. 179, carefully blended. 289. Garnishing a la Godard (Godivean Quenelles, No. 229). — Slices of cooked sweetbread, cocks' combs, mushroom heads, and quarters of artichoke bottoms, finished separately in Madere Sauce, No. 186, with a glass of Marsala wine added. Dressed in alternate groups. 290. Garnishing 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. 184. 291. Garnishing 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. 191. GARNITURES AND DECORATIONS FOR COOKED FOODS. 451 292. Garnishing a la Gourmet. — Artichoke bottoms (preserved), cut into quarters, dice shapes of mush- rooms, truffles, and cooked ox-palate, boiled down in a glass of Marsala wine. Served mixed or in groups with Madere Sauce, No. 186.