252. Garnishing Rouennaise. — Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid on tightly and cook in the oven for ten minutes, shak- ing it by the handle frequently. Moisten with a pint of Espagnole sauce (No. 151); add a pinch each of salt and pepper; cook again for twenty minutes, skim off the fat, and serve. 253. Garnishing Robinson. — Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teaspoonfuls of pepper, and after cooking three minutes, put them in a saucepan, with a pint of Madeira sauce (No. 185); boil for five minutes and serve. 254. A Bouquet. — how to prepare. — Take four branches of well- washed parsley-stalks — if the branches be small, take six — one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the centre of the parsley, so as to prevent cloves, thyme, and bay-leaf from dropping out of the bouquet while cooking; fold it well, and tightly tie with a string, and use when required in various recipes. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper✪ Garnishing Rouennaise represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a tea- spoonful. HORS D'OEUVRES. 255. Salpicon Royal. — Cut a blanched throat sweetbread (No. 6oi)into small pieces, and put them into a saucepan, with half an ounce of good but- ter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken with half a pint of good bechamel sauce (No. 154), or Allemande sauce (No. 210), and let cook on a slow fire for five minutes, gently tossing mean- while. Finish by adding half an ounce of crawfish-butter (No. 150); stir well, and it will then be ready to use for the desired garnishing. 256. Salpicon a la Financiere.— Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter✪ Salpicon Royal, adding four mushrooms, one truffle, half an ounce of cooked, smoked beef-tongue, all cut in dice-shaped pieces, and twelve small godiveau quenelles (No. 221); thicken with half 1 86 THE TABLE. a pint of Madeira sauce (No. 185), and let cook for five minutes. It will then be ready for any garnishing desired. 257. Salpicon ail Chasseur.— Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chicken livers, one truffle, four mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut into dice. Thicken with half a pint of hot salmi sauce (No. 193), and let all cook for five minutes, and use it for any garnishing desired.

AI-modernized reading of the original text

252. Garnishing Rouennaise. — Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid on tightly and cook in the oven for ten minutes, shaking it by the handle frequently. Moisten with a pint of Espagnole sauce (No. 151); add a pinch each of salt and pepper; cook again for twenty minutes, skim off the fat, and serve. 253. Garnishing Robinson. — Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teaspoonfuls of pepper, and after cooking three minutes, put them in a saucepan, with a pint of Madeira sauce (No. 185); boil for five minutes and serve. 254. A Bouquet. — how to prepare. — Take four branches of wellwashed parsley-stalks — if the branches be small, take six — one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the centre of the parsley, so as to prevent cloves, thyme, and bay-leaf from dropping out of the bouquet while cooking; fold it well, and tightly tie with a string, and use when required in various recipes. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. 255. Salpicon Royal. — Cut a blanched throat sweetbread (No. 601) into small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken with half a pint of good bechamel sauce (No. 154), or Allemande sauce (No. 210), and let cook on a slow fire for five minutes, gently tossing meanwhile. Finish by adding half an ounce of crawfish-butter (No. 150); stir well, and it will then be ready to use for the desired garnishing. 256. Salpicon a la Financiere.— Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter, adding four mushrooms, one truffle, half an ounce of cooked, smoked beef-tongue, all cut in dice-shaped pieces, and twelve small godiveau quenelles (No. 221); thicken with half a pint of Madeira sauce (No. 185), and let cook for five minutes. It will then be ready for any garnishing desired. 257. Salpicon ail Chasseur.— Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chicken livers, one truffle, four mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut into dice. Thicken with half a pint of hot salmi sauce (No. 193), and let all cook for five minutes, and use it for any garnishing desired.

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