Bourgignotte Or Bourgignonne

Is composed of very small onions stewed, then glazed, with an equal quantity of button mushrooms and small quenelles of forcemeat all mixed into a Bourgignotte sauce; appropriate to serve with croustade of quails, cutlets of sturgeon sautes, cutlets of mutton sautes, braised pigeon cutlets, salmis of small birds, etc.

Bouergoise

Consists of plain root vegetables glazed; appropriate for simple dishes, such as, glazed shortribs of beef, braised flank of beef, rolled breast of veal, etc.

Bohemienne

Composed of stoned olives, button mushrooms, small onions and balls of potatoes; appropriate to garnish braised and roast meat, under which is poured Poivrade sauce.

Bretonne

A garnish chiefly used with braised leg of mutton; composed of boiled navy beans, drained, then moistened with Brelonne sauce, which is made of fried onions with a suspicion of garlic, moistened with Drown sauce, seasoned, then rubbed through a tamis; small olive shapes of potatoes fried a light brown in butter, generally accompanies the beans in the garniture.

Cardinal

Composed of small quenelles of lobster, small turned truffles and button mushrooms, all mixed into a Cardinal sauce; appropriate to serve with stuffed baked pike, carp, boiled salmon, turbot, halibut, fillets of sole, boudins of lobster, paupiettes of sole, fillets of trout, etc.

Chambord

Composed of fish quenelles, truffles, button mushrooms, crayfish, small fish roes, moistened with Genevoise sauce for the one part. Crayfish tails, turned truffles, small fish roes moistened with Villeroi sauce for the second part; appropriate to garnish WHOLE fish, such as salmon for a banquet table, the two colored garnishes being used alternately, intersticed with whole crayfish.

Chipolata

Composed of small glazed onions, glazed balls of carrot and turnip, chestnuts, cocks combs and kernels or pieces of chicken, pieces of braised bacon, balls of veal or pork sausages and button mushrooms, the whole moistened with Financiere sauce; appropriate to garnish small birds on toast, braised cutlets of mutton, roast pheasants, roast suckling pig, roast turkey, saute of rabbit, braised prairie hen, partridge with cabbage, braised capon, cutlets of turkey, etc.

Chivry

Composed of blanched oysters coated with Villeroi sauce, then breaded and fried; small potato croquettes, small bouchees of oysters, and crayfish tails dipped in Villeroi sauce; appropriate garnish to whole fish.

Duchesse

Composed of strips of red tongue and cocks combs mixed in Veloute sauce; appropriate for white meat entrees.

Dauphine

Composed of Duchesse potatoes, fried tufts of parsley and Italian sauce; used for fried cutlets of chicken, veal cutlets, etc.

Durand

Composed of trimmed slices of truffles, chicken livers, mushrooms, ham, sweetbreads, bacon, olives stuffed with truffle farce, cocks combs, gherkins, and hard boiled yolks of eggs cut in halves, the whole moistened with Espagnole sauce that is flavored with thyme; appropriate garnish to fricandeaus, roast or braised legs of mutton, cushions of veal, etc.