D'Artois

A fish garnish composed of strips or circles of puff paste containing a salpicon of cooked crayfish tails, oysters, mushrooms and white fleshed fish.

Dumas

A garnish to be used with game: composed of ham, veal kidneys, cooked and cut into small sections, then moistened with Madeira sauce containing chopped parsley, tarragon and lemon juice.

Ecarlette

Composed of pieces of red tongue, corned beef and mushrooms moistened with a Villeroi sauce; appropriate to garnish blanq-ettes, supremes, etc. Also consists of red tongue in tomato sauce; or lobster coral in a Veloute sauce; these latter two should be used when the meat or fish is red, so as to preserve the color.

Fermiere

Composed of Parisienne fried potatoes, glazed balls of carrot, braised small lettuces and hearts'of cabbages; appropriate to garnish braised or boiled beef, pot roasts, a la modes, etc.

Fin Anciere

Composed of button mushrooms, turned truffles, pieces of sweetbreads, cocks combs and kernels, small quenelles of forcemeat, the whole moistened with Financiere sauce; appropriate to garnish fillets of beef, poultry, calf's head, sweetbreads, pigeons, salmis of plovers, braised turtle fins, black game, braised saddle of lamb, salmis of partridge and pheasant, fillets of rabbits, necks of veal, veal cutlets, roast loin of veal, etc.

Flam Ande

Composed of small pieces of bacon and sausages, plenty of braised white cabbage, turned boiled carrots and turnips, glazed onions; or the dish served with Brussels sprouts in half glaze, or with Flemish sauce. Appropriate garnish to boiled beef, boiled or roast ham, fillets of beef, large steaks, etc,

Godard

Composed of turned and glazed truffles, diced sweetbreads, godiveau quenelles and button mushrooms (cocks combs and kernels, optional) moistened with Madeira sauce; appropriate garnish to braised sirloin of beef, larded capons, braised saddle of lamb, etc., also as a filling for timbales of macaroni which are subsequently served with Perigueux sauce.

Gourmet

Composed of neat-shaped pieces of ox palate, artichoke bottoms, turned truffles and button mushrooms, moistened with Madeira sauce; used for garnishing larded and braised fresh ox tongue.

Greque

Composed of trimmed and blanched okras which are then simmered in a little Madeira sauce for ten minutes; used to garnish veal cutlets sautes, with a little Bearnaise sauce at ends of dish, also as a garnish to stewed veal.

Hussard

Composed of small circles of cooked red tongue, slices of mushrooms and small godiveau quenelles, the whole moistened with equal parts of Madeira sauce and tomato puree; used for garnishing braised white meat.

Journeaux

Composed of slices of sauteed chicken livers, moistened with rich Madeira sauce; appropriate garnish to roast or braised chicken, and as a filling for timbales, patties, omelets, etc.