Practical gastronomy and culinary dictionary

293. Garnishing a la Gudewife. — Peeled and blanched onions, cooked in white stock till tender, chopped very finely, re-cooked with a little bechamel sauce, and flavoured with mangoe chutney. Served in the centre of the dish. Sauce, Demi-Glace, No. 185. 294. Garnishing a la St. Hubert. — Braised cabbage- lettuces, shaped into balls, braised button onions, and Demi-glace Sauce, No. 185. Served with roast or braised beef and mutton. 295. Garnishing a la Jardiniere. — 1 small turnip, 1 dessertspoonful flour, IJ oz. butter, 1 pinch castor sugar, I 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, &c. Wash and peel the turnip, cook it in salted water until tender, strain and rub through a sieve. Mix 1 oz. butter with the flour, stir over the fire for a few minutes, add the turnip pulp, sauce, and seasoning, let it come to a boil ; then stir in the cream and keep hot ; if found too thick add a little milk or white stock* Boil the macedoine of vegetables separately in salted water, strain and put with the sauce. Let it get thoroughly hot without boiling, "finish with the re- maining butter, dress in the centre of the tendrons,, and sprinkle over a little chopped parsley. 296. Garnishing a la Joinville. — Truffles, coarsely chopped. Eich Veloute Sauce, No. 169. Served with poultry and braised meats. 297. Garnishing a la Louis XV. — New potatoes, centre scooped out, filled with chicken forcemeat and chopped truffles, baked or braised, served with fillets of beef, tournedos, &c. Sauce, Madere or Tomate. 29 452 RECHERCHE COOKERY. 298. Garnishing a la Lyonnaise. — Peeled onions, cut into round slices, dipped in milk and flour, fried and served in centre of dish. Brown Sauce. 299. G-arnishing a la Milanaise. — Mushrooms, truffles, and smoked and cooked ox -tongue, all cut into juhenne- shaped x^ieces. Cooked macaroni, cut into short pieces, finished together or separately in tomato and Madere sauce, mixed in equal quantities, flavoured with grated Parmesan or Gruyere cheese. The macaroni is sometimes substituted with cooked rice, richly seasoned with tomato and cheese. 300. Garnishing a la Marengo (For Chicken Saute). Sliced truffles and mushrooms, eggs, fried whole (folded in) in sweet oil. Sauce, Tomate and Espagnole, flavoured with wine. 301. Garnishing a la Montebello. — Well-reduced tomato sauce. No. 202, blended with half the quan- tity of Bearnaise, No. 179, with 3 or 4 truffles, cut into slices. Sauce and truffles must be heated carefully without boiling. 302. Garnishing a la Napolitaine. — Cooked maca- roni, with tomato and cheese flavouring, dressed in the centre of dish, or in timbale shapes round the dish. Sauce, Tomate, No. 202. 303. Garnishing a la Nivernaise. — Cooked carrots, turnips, and French beans, all cut into julienne-shaped strips, dressed in centre or round the dish, served with Supreme Sauce, No. 175, with an extra liaison of yolks of eggs. 304. Garnishing a la Palmeritaine. — Halves or quarters of aubergines, stuffed with savoury meat stuffing or quenelle meat, baked gratin style, dressed round the dish with potato puree in the centre.