Cold Macedoine Garniture

No. 1687. - This garniture is composed of the same ingredients as in No. 1686. The carrots and turnips are cut with spoon cutters and are cooked in broth and glazed. The green vegetables are boiled plain and kept green. The white vegetables are cooked and kept white. They must all be cooked separately and then drained on a napkin. Season with salt, pepper, oil and vinegar. When they are dry, dip them in Aspic jelly. When cold trim them nicely. Capers and gherkins may be added, and they are then dressed neatly, in bunches, alternating the colors, and garnished with Aspic jelly

Small Macedoine Garniture

No. 1688. - This can be made with all kinds of vegetables. Use about five kinds at a time, varying them according to their color.

Prepare equal quantities of the following vegetables: Green peas, string beans, cut in diamond shape, artichoke bottoms cut in small pieces, asparagus tops, and flageolet beans. Cook each kind separately, and keep them as green as possible. Also prepare equal quantities of carrots and turnips, cut with a spoon cutter, celery, flower-buds of cauliflower, and glazed cucumbers. Cook each of these separately, and then mix them all together in a saucepan, adding some sliced mushrooms. Then add some Cream sauce.

Large Garniture, Peasant Style

No. 1689.- For this Garniture use young carrots cut in halves and nicely trimmed, or if old ones are used, slice them in pieces one quarter of an inch thick. Parboil them, and then cook them in broth to glaze them. Add some cucumbers cut in scollops and glazed, and some broiled sausages cut in pieces about three-quarters of an inch long. Dress the Garniture in bunches.

Large Garniture, Farmer Style

No. 1690. - This Garniture is composed of carrots, potatoes, cabbage, lettuce, and artichokes. The carrots and potatoes are scooped out with a spoon-cutter. The carrots are boiled and glazed, while the potatoes are boiled and then tossed in butter. The cabbage is braised, and the lettuce stuffed. The artichoke bottoms are cut in halves. The Garniture is dressed in bunches, with the colors alternating.

Large Garniture, Jardiniere

No. 1691. - This Garniture consists of carrots, turnips, turnip-rooted celery, cucumbers, small onions, and artichoke bottoms-, each kind being cooked separately and glazed; also the flower buds of cauliflower, or brocoli parboiled in lightly salted water; also green peas, string beans and Brussels sprouts, which must be boiled in lightly salted water, and then immersed in cold water, so the green color will be retained. They must then be tossed in a pan over the fire with a piece of butter until thoroughly warmed-Then dress them in bands, alternating the colors.

Small Garniture, Jardiniere

No. 1692. - This Garniture consists of carrots, turnips, string beans, flageolet beans, and asparagus tops. The carrots and turnips are cut in pieces about one-quarter of an inch long, with a column cutter. They are boiled and then cooked in broth and glazed. The other vegetables are boiled plain, then drained and mixed together in equal quantities. Then add some Allemande or Espagnole sauce, ■and season with salt, pepper, nutmeg, and a pinch of sugar.

Note. - This Garniture can be varied according to the season of the vegetables, one kind being substituted for another.