Name given to mixture of small tasty foods in sauce, used as a garnish and appropriate sauce to the main article served. Unhappily there are so many garnishes, that the average cook has not the brain to retain but a limited number, and not one cook in a hundred could sit down and write the component parts of twenty garnitures right off the reel. It is the garnishes that stupefy the guests and make them order plain roast turkey; that covers the "bills of fare" with worse than mongrel French; that spoils many a good dish because the garnish used is not appropriate to the food served; that makes the country hotel keeper ask the cook what he wants this and that for; that makes the guest when he looks at the bill of fare exclaim: What in thunder is a la Montmorency! a la this and a la that. The following garnishes are the most principal in use, are put in a simple way to memorize, not only their ingredients; but that most important point that up to date no cook book has ever attempted to show. THE DISHES THAT THE GARNISHES ARE APPROPRIATE TO.

Admiral

Composed of shrimps, boiled crayfish tails, fried tufts of parsley, oysters or mussels blanched, drained, dipped in Villeroi sauce then breaded and fried; appropriate as a garnish to WHOLE fish, the parts arranged in small groups around the fish with Admiral sauce served separately.

Andalouse

Small stuffed tomatoes and green peppers, with a small mold of dry boiled rice, arranged alternately around a dish of braised or roast meat or fowl, with Andalouse sauce poured under the meat.

Aurore

Composed of small fish quenelles, button mushrooms and blanched oysters or mussels, the whole mixed into Aurora sauce; appropriate to garnish cutlets of fish, such as salmon trout, pike, cod, snapper, halibut, etc.

Africaine

Composed of stewed okras, artichoke bottoms and pieces of egg plant mixed into an Espagnole sauce; appropriate to serve with braised veal and fowls".

Au Jus

Dishes so named are served with their natural juice or gravy.

Bayard

Composed of circular slices of red tongue, truffles, mushrooms and artichokes, all boiled down with a little Madeira wine, then mixed into Espagnole sauce; appropriate to serve with sweetbreads, lamb fries and other white meat entries, the ends of the dish being garnished with croutons spread with foie-gras.

Bordelaise

Composed of slices of parboiled ox marrow and Bordelaise sauce, or a sauce or butter composed of minced shallots, a suspicion of garlic, minced parsley and butter; served with broiled steaks.

Bordelaise

For matelote of eels, is composed of very small onions stewed, button mushrooms and blanched sauteed oysters, the whole sprinkled with chopped parsley, arranged alternately round the matelote with fancy croutons; no sauce.

Bordelaise

For roast quails, is a garnish of slices of truffles and mushrooms mixed into a Bordelaise sauce.