(643). Bouchees Of Puree Of Pheasants Garnishing (Garniture De Bouchees A- La Puree De Faisans)

Prepare a dozen puff paste bouchees (No. 11), cook them only a short time before they are needed so as not to be obliged to heat them over again. After they are emptied, keep them warm. Put into a saucepan a few spoonfuls of good pheasant puree (No. 716); press through a tammy ( No. 170), and heat it while stirring well on a slow fire and incorporate into it a few spoonfuls of good game fumet (No. 39T), reduced to a half-glaze, but be careful it does not boil; season highly and finish by stirring in a small piece of butter. Fill the bouchees with this puree, baste over with a little sauce and cover either with their own covers, or else with a round piece of cooked truffle cut out with a column tube (Fig. 168). Dress pyramidically on a folded napkin.

(644). Bourgeoise Garnishing (Garniture A La Bourgeoise)

Have two pounds of cabbage, parboiled and cooked with half a pound of salt pork, blanched for fifteen minutes, moisten with a quart of strained broth (No. 194a), and its fat. Twenty pieces of small cork shaped turnips, blanched and cooked in broth, reduced to a glaze just when cooked. Twenty small pear-shaped carrots, blanched, cooked in broth, and reduced to a glaze just as they are finished. Twenty small, blanched, braised and glazed onions. Dress the cabbage on both ends of the meat, garnishing the former with the salt pork cut in slices, and group the carrots, turnips, and onions around in alternate clusters. Serve separately a gravy (No. 401) thickened with cspag-nole sauce (No. 414), and well reduced.

(645). Bretigny Garnishing (Garniture A La Bretigny)

Remove the breasts from sixteen reedbirds, roll them in a sauce made with some gravy (No. 404), to which has been added meat glaze (No. 401), the carcasses and a little Madeira wine, the whole allowed to reduce and then strained. Have sixteen pieces of channeled mushrooms (No. 118) cooked in butter, and seasoned with salt, pepper, and chopped truffles; sixteen slices of sweetbread of one ounce each, blanched and sauted in butter and seasoned with salt, pepper and chopped parsley. Sixteen pieces of potato cut into one inch diameter balls, then blanched and sauted in butter. Range the potato balls on the ends of the dish, and place the sweetbreads, mushrooms, and reedbird breasts around in alternate clusters. Serve with this garnishing a separate sauce-boat of Madeira sauce with truffle essence (No. 395).

(646). Parma Brochettes Garnishing (Garniture Brochettes De Parme)

Made with semolino cooked in light broth and a grain of salt. Prepare a well cooked and thick mush; remove it from the fire, and finish it with some grated parmesan and butter, seasoning it to taste. Spread this preparation in layers on baking sheets dampened with cold water, having each one an eighth of an inch thick; as soon as they are cold and stiff, cut them into one inch rounds; prepare half as many rounds of the very best fresh Swiss cheese. Take some small wooden skewers, and pass on each three rounds, one of cheese and two of semolino, placing the cheese one in the center; dip them in beaten eggs, and roll them in white bread-crumbs. A few minutes before serving plunge them into hot fat, a few at the time, to heat and get a nice color, then drain and serve them separately on a folded napkin, or else around the piece to be garnished.