(675). Henrion Garnishing (Garniture A La Henrion)

Raise the fillets from six snipes, remove all the nerves and skin, pare, season them with salt, and pepper, and saute them in butter a few minutes before serving. Trim twelve slices of unsmoked red beef tongue into half heart-shaped pieces the same size as the snipe fillets, and heat them in a little half-glaze sauce (No. 413) with Madeira wine. Have twelve croquettes made of blanched chicken livers, the finely chopped insides of the snipes, and the meat cut from the thighs, also some mushrooms; the livers, thighs, and mushrooms to be cut into three-sixteenths of an inch square; mix the whole with a brown sauce (No. 414), and use this preparation for making round croquettes one and a half inches wide by one quarter of an inch thick, dip them in beaten egg, then bread-crumbs, and fry them a nice color. Serve separately a finauciere sauce (No. 464), finished with the snipe carcasses.

(676). Imperial Garnishing (Garniture A L'Imperiale)

Have a half pound or eight whole truffles peeled and cooked in champagne; eight escalops of foies-gras, breaded a la Villeroi, and fried; sixteen pieces of fluted mushroom heads (No. 118) cooked in butter, lemon juice and water; eight cocks'-combs and eight cocks'-kidneys, sixteen chicken quenelles made with a teaspoon (No. 155). Arrange the foies-gras at the end of the dish and the remainder of the garnishing in clusters around, and cover with a little half-glaze sauce ( No 413) and Madeira. Serve in a separate sauce-boat a financiere sauce (No. 464).

(677). Jardiniere Garnishing (Garniture A La Jardiniere)

The jardiniere is composed of whole roots and vegetables, or else cut into distinct pieces, such as carrots, turnips, string beans, cauliflower, small glazed onions, Brussels sprouts, asparagus tops or cucumbers cut in the shape of cloves of garlic. The carrots and turnips are to be blanched, but not refreshed, then sauted in butter with a little sugar, and finished cooking in beef broth (No. 194a), just sufficient so that when the roots are done the moistening is reduced to > ,a glaze. The small onions to be sauted in butter with a little sugar and let fall to a glaze; the string beans cut in lozenges and cooked first in salted water, then refreshed and drained and sauted in butter. The cauliflowers to be cooked in water and cut into small flowerets, the Brussels sprouts, asparagus tops and cucumbers cooked in salted water, then sauted in butter. The green vegetables should be cooked in a copper vessel, the others in a tinned one. This garnishing is usually arranged in clusters and served with a separate brown Madeira sauce (No. 492). For entrees mix all the vegetables together and add to them a brown sauce (No. 414) and some tine butter.

(688). Milt Garnishing (Garniture De Laitances)

Select very fresh milts, and suppress all the sanguineous parts; soak them for one hour, then lay them in a saucepan with some water, salt, vinegar, and parsley. Boil up the liquid. and remove it to the side of the range, and keep it thus for twelve to fifteen minutes in order to have them poached. They are to be served either with a Colbert sauce (No. 451), or else milt a la Villeroi (No. 698).