This is a word roughly applied to any addenda served with a dish, and includes vegetables, sauce, etc. It is, however, more particularly applied to small ragouts, or mixtures of various kinds of meat, fish, vegetable, etc, tossed in some rich and appropriate sauce, and served with the dish in question. The best known of these are: Chipolata.

-Stir together an equal number of chestnuts (blanched, and stewed in stock till tender), mash-rooms (wiped and peeled), small cooked carrots (or pieces of carrot cut into the size of small corks), turnips (similarly treated), and tiny chipolata sausages (these are really nothing but very delicately made and tiny sausages, rather highly seasoned with spice, Ac., cooked and skinned after cooking), in a little thick espagnole sauce, till hot.

Financiere

Equal quantities of sliced truffles, cockscombs, mushrooms, and small quenelles, heated in a rich espagnole or Madere sauce; if heated in a rich veloute or bechamel sauce, this garnish is called a la Toulouse.

Flamande

Carrots turnips (if small whole, quartered if large), small onions, and small quartered cabbages, stewed in stock with a little salt pork or bacon, or bacon rind, and some sausages, till tender; then carefully freed from fat and the bacon rind, and served with the sausages sliced and the bacon cut into dice, as a garnish for braised fillets, etc.

Godard

Equal parts of sliced truffles, any kind of dainty game or poultry quenelles, and pieces of sliced sweetbread heated in espagnole or Richelieu sauce strongly flavoured with essence of mushrooms and champagne.

Italienne

Minced sweetbread, mushrooms, and fried ham, served in white or brown Italienne sauce. Jardiniere: Equal parts of cooked and nicely trimmed cauliflower, Brussels sprouts, and twice the quantity of braised carrots, well drained and glazed with a little good demi-glace; this is the strictly correct version, but mixed vegetable garnishes of any kind are frequently served by this name, though, if drained, mixed, and served either with white or brown sauce, or, if cold, with a vinaigrette, they are called macedoine. Julienne is composed of a variety of cooked and well drained vegetables shred into long thin slips, then tossed in butter and a very little caster sugar till glazed.

Mancelle

Of this there are two kinds, the first being made of sliced foie gras, minced truffles previously cooked in sherry or Madeira, and a good spoonful of d'Uxelles mixture, heated in either espagnole or Richeleu sauce. This is, abroad, served with game, for which, however, it would be too strongly flavoured for most English tastes. The second form is simply chestnuts blanched and delicately stewed till tender in any rich wine-flavoured brown sauce.

Milanaise

Cooked macaroni mixed with filletted chicken, truffles, and mushrooms, well strewed with grated cheese, and moistened with either espagnole or tomato sauce. Montglas: A mixture of shred chicken, tongue, and sliced truffles heated in any rich sauce to taste, some people adding to it minced sweetbread or sliced foie gras.

Reform

Cooked truffles, ham, and hard-boiled eggs, cut into Julienne strips, and heated in Reform sauce.

Valenciennes

A mixture of cooked artichoke bottoms, minced chicken and lobster (or prawns), mushrooms, and rice, tossed in a rich white Indienne sauce.