(739). Pied Montese Risot Garnishing (Garniture De Risot Piemontaise)

Risot can be employed either as a soup or a garnishing; the manner to prepare it is most simple. Put into a saucepan two spoonfuls of chopped up onion, let it fry to a nice golden color in some butter, and add to it a pint of clean but unwashed Piedmont rice; cook it for two minutes while stirring, and then moisten with three pints of broth, cook it again for twenty minutes without touching it; by this time the rice ought not to be too much done, but the liquid nearly all absorbed; remove it from the fire, and finish simply by incorporating into it about a quarter of a pound of good butter, a very little at the time, using a two pronged fork (Fig. 175) for stirring, and two handfuls of grated parmesan cheese, also some cayenne pepper. If the rice be of good quality and properly cooked, it requires no further seasoning; cover it for five or six minutes, and then dress it in a vegetable dish, and dredge over some more parmesan. Risot prepared in this way may be placed in large timbale- molds, or else in a border mold, first brushing the inside over with some melted glaze.

If desired the cheese may be served separately instead of mixed with the rice.

(740). Rothschild Garnishing And Cooks'-Kidneys Villeroi (Garniture Rothschild Et Rognons De Coq A La Villeroi)

This garnishing is composed of eighteen kidneys a la Villeroi, nine game quenelles made in a dessertspoon (No. 155), nine escalops of sweetbreads, nine escalops of smoked ham cut from the lean part and pared into half-hearts, nine escalops of foies-gras the same shape and size as the ham, and eighteen small whole truffles. Dress these ingredients in clusters, and serve with a brown Madeira sauce (No. 492), to which has been added a little game glaze (No. 398), one-half to be poured over the garnishing, and the rest to be served separately. Serve the cocks'-kidneys apart.

Cocks'-Kidneys Villeroi

Simply poach the kidneys by putting them into a colander, and plunging into boiling water until they are poached and firm, then drain and cover with a Villeroi sauce (No. 560), let get cold, dip them in beaten eggs and bread-crumbs, and then fry to a fine color, and serve on a folded napkin with a bunch of fried parsley on top, and quartered lemons around.

(754). Sausage Garnishings (Garnitures De Saucisses)

Large broiled sausages one and a quarter inches in diameter arc served as a garnishing, after removing their skins and cutting them across into quarter inch thick slices.

For Chipolata Garnishing use small thin sausages an inch and a half long sauted and served with Madeira, wine.

For Lubeck Garnishing, fry them in the pan with some chicken fat and use with a thick gravy (No. 405).

Strasburg Smoked Sausages are small smoked ones poached for a few minutes in boiling water and served without any sauce whatever.

(755). Scallop Shells For Releves Garnishing (Garniture De Coquilles De Petoncles Ou Coquilles St. Jacques Pelerines Pour Releves)

These shells must be chosen the smallest kind and of equal size. They may be filled with a preparation for shells, St. Jacques (No. 1079), or havraise (1075), or brestoise (1874); smooth well the tops, dust over with white bread-crumbs and a little grated cheese, besprinkle with a little butter and bake them in a hot oven. This garnishing is easy to serve, and has one great advantage; that of being able to prepare it in advance.