Macedoine

Composed of fancy shapes of cooked carrot, turnip, stringless beans, with green peas, moistened with Allemande, Supreme or Bechamel sauces, when served with white meat entrees; or mixed with Espagnole sauce for dark meat entrees. Appropriate garnish to fillet of beef, boiled capon, braised ducks, glazed fillets of ducklings, braised saddle of lamb, breaded mutton cutlets, glazed ox tongue, fri-candeau of veal, roast fillet of veal, epigramme of lamb, fillets of capon, braised quails, larded sweetbreads, etc.

Mariniere

Composed of blanched oysters, crayfish tails, turned truffles and small fish quenelles; used to garnish boiled fish.

Matelote

Composed of pieces of fish roe, very small onions sauteed in butter then drained, pieces of truffle, blanched mussels or small oysters and small fish quenelles, the whole moistened with a Matelote sauce; appropriate garnish to crimped codfish, eels, boiled salmon steaks, fillets of soles, baked stuffed bluefish, boiled carp, baked codfish, fried fillets of pike, boiled red snapper, braised trout, etc,

Milanaise

Composed of inch pieces of boiled macaroni and red tongue, slices of mushrooms, a little boiled rice, chopped truffle peelings and Parmesan cheese, the whole moistened with equal parts of Madeira sauce and tomato puree (some raviolis optional); appropriate garnish to braised fillet of beef, boiled capon, boiled chicken, braised saddle of lamb, breaded mutton cutlets, fillets of chicken, stuffed breast of lamb, braised breast of veal, etc.

Napolitaine

Composed of inch pieces of boiled macaroni dressed with Parmesan cheese; sultana raisins stewed in wine, and glazed raviolis, arranged alternately around the entree with Napolitaine sauce poured under. Appro-propriate garnish to roast fillet of beef, suckling pig, braised capon, larded and glazed sweetbreads.

Nivernaise

Composed of Julienne vegetables sauteed in clarified butter with a little sugar, then drained, moistened with consomme, and when nearly done, rapidly boiled down to glaze; used in this way or mixed into a Hollandaise sauce. Appropriate garnish to breaded chicken cutlets, braised beef and mutton, braised ducks, haricot of mutton, mutton cutlets, etc.

Paysanne

Composed of slices of stuffed and braised cucumber, slices of braised carrot and small sausages, the whole then moistened with strained braise; appropriate garnish to black game, pheasant, haricot of mutton, haricot of ox tails, etc.

Perigueux

Composed of scallops of fat bird livers and truffles braised in a mirepoix, to which is then added some quenelles of forcemeat, cocks combs and kernels with button mushrooms, the whole then moistened with Perigueux sauce, boiled up for a minute or two. Appropriate garnish to roast black game, large boudins of poultry, salmis of partridges, roast pheasant, roast stuffed turkey, roast stuffed suckling pig, broiled stuffed boneless pigs feet, braised quails on fried croustades, fried quarters of young rabbit, veal chops sautes (these are first trimmed, seasoned, dipped in whipped egg whites, rolled in minced truffles, smoothed with a knife, sauteed slowly with butter a delicate brown about twenty minutes).