The table

Madeira sauce (No. 185), add the pieces of marrow, and let it boil up once with a few drops of tarragon-vinegar. Serve with the slices of marrow on top. 245. Garnishing a la Patti. — Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a tablespoonful of salt and a teaspoonful of white pepper. Cook on a moderate fire for thirty minutes ; strain through a fine sieve, return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream, and heat slowly on the stove without boiling. Dress this garnishing in an artistic crown-shape around the hot serving dish ; arrange the supremes in the centre, and decorate the garnishing with thin slices of truffles ; with a light hair-brush drip a little meat-glaze (No. 141) over it and serve. Supremes of partridges, quails, cotelettes of squabs, or sweetbreads a la Patti, are all to be served this way. 246. Garnishing Financiere. — Cut a blanched, throat sweetbread into dice-sized pieces, put it in a saucepan with two truffles, six mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and two blanched chicken livers cut in pieces. Moisten with half a glassful of sherry or Madeira wine, and season with half a pinch each of salt and pepper, and a quarter of a pinch of nutmeg; add a pint of Madeira sauce (No. 185), cook again for ten minutes, skim off the fat, and serve when required. 24-7. Garnishing Ecarlate. — Cook in a saucepan half a pint of tomato sauce (No. 205) with half a pint of Espagnole sauce (No. 151), and a little cooked, smoked beef-tongue, chopped very fine ; let cook for six minutes, then serve. 248. Garnishing a la Stanley.— Pour a pint of very hot Russian sauce (No. 211) upon the hot serving-dish. Lay the mignons filets, or any other meat, including broiled fillets, sirloin steaks, etc., on top, and garnish with six fried bananas cut in halves, and send to the table immediately. 249. Garnishing a la Montebello. — Place a pint of tomato sauce (No. 205) in a saucepan; add a pint of Bearnaise sauce (No. 166) and three goodsized, nicely sliced truffles; heat well by means of the Bain-Marie, without boiling, and serve. 250. Garnishing Soubise — Cut up three medium-sized, white onions, and place them in a saucepan with an ounce of butter, half a cupful of white broth (No. 99), a tablespoonful of salt, and a small saltspoonful of white pepper. Cover the saucepan and cook for twenty minutes, stirring frequently. Add one pint of bechamel sauce (No. 154), and boil again for five minutes. Strain the sauce through a tammy, return it to the saucepan, season it a little more, if necessary, adding a little grated nutmeg and a little warm milk, in case it should be too thick; warm it well again, and serve. ' 251. Garnishing Milanaise. — Cut into julienne-shaped pieces two medium-sized truffles, six mushrooms, and the same quantity of smoked, cooked tongue, and place them in a saucepan with a pint of cooked rice, half a pint of tomato sauce (No. 205), half a pint of Madeira sauce (No. 185), a tablespoonful of salt, very little pepper, and three tablespoonfuls of grated cheese, either Parmesan or Swiss. Cook for ten minutes and .serve.