For braised meat, is composed of stewed sauerkrout, prunes and potato cakes arranged around the meat, with Poivrade sauce poured under it.

Allemande

For boiled leg of pork: omit the stewed prunes and potato cakes, substituting glazed pieces of carrot, turnip and small onions.

Allemande

For boiled chicken: the garnish is quenelles of potatoes poached, then covered with fried bread crumbs, arranged around the chicken with Allemande sauce poured under. This same is applied to most fowl and game served a l'Allemande.

Allemande

For braised fish such as carp or pike, the garnish is composed of small fish quenelles, button mushrooms, crayfish tails, and either small oysters or mussels, arranged around the fish with Allemande sauce in which has been worked some of the fish braise and anchovy butter.

Allemande

For roast or braised venison, the meat is garnished with prunes stewed in red wine, potato quenelles, and a sauce poured over the meat; made by taking equal parts of red currant jelly, Burgundy wine and Espag-nole sauce, boiling them together with the rind and juice of an orange, and a piece of stick cinnamon, then strain.