(767). Trufele Garnishing (Garniture De Truffes)

Raw truffles to be used whole for garnishings should be first peeled, then cooked for eight or ten minutes in some good Madeira. In case there be no fresh truffles on hand, then use the preserved ones which are considered excellent. For garnishing with truffles, cut them in slices, or olive shaped, or in quarters, or in small sticks, or else left whole; minced truffles are also used, prepared by cutting them into thin slices and sauteing them in butter and oil over a brisk fire; season and finish with a little Madeira or supreme sauce, or even chicken glaze (No. 398) or half-glaze (No. 400) well reduced and buttered.

(768). Turtle Garnishing (Garniture Tortue)

The turtle garnishing for meat removes is composed of lamb's sweetbreads or else small calf's sweetbreads, larded and braised; of brains cut into three-quarter inch pieces, bread-crumbed and fried; small peeled truffles cooked in Madeira wine, mushroom heads, quenelles made with a teaspoon (No. 155), egg quenelles composed of hard boiled egg-yolks, pounded with a little butter, seine tine herbs and raw yolks, pickled gherkins cut into small balls, stoned and blanched olives, calves' palates, and crawfish a la Bordelaise (No. 1008).

Put into a saucepan some turtle sauce (No. 552), add the peeled truffles, mushrooms, quenelles pickles, olives, egg-quenelles, and palates; mix well together and dress this garnishing. decorating around with the crawfish, brains, and the larded and glazed sweetbreads. Serve a turtle sauce (No. 552) with Madeira separately.

For A Lean Turtle Garnishing

Make it of fish quenelles (No. 90), hard-boiled egg quenelles, mushroom heads, pickled gherkins cut in balls, stoned and blanched olives, and large crawfish. The lean turtle sauce to accompany it should be reduced with fish essence (No. 388).

(769). Wings Of Turkey Or Pullet A La Villeroi Garnishing (Garniture D'Ailerons De Dinde Ou De Poularde A La Villeroi)

Singe turkey or pullet wings and bone them as far as the joint, season with salt and pepper, and fill in the empty space with a little quenelle forcemeat (No. 89) and fine herbs, laying it in through a cornet and pushing the skin into the cut side so as to well enclose the forcemeat. They may be sewn with coarse thread, and then blanched and drained. Remove the feather stubs carefully and put the wings into a saucepan lined with bardes of salt pork, and covered with some mirepoix stock (No. 419). Lay more slices of pork on top of the wings and let them cook slowly for one hour or more; drain, pare, lay them in a bowl, pour the mirepoix stock over, and leave to get cold; then take them out and cover them with a villeroi sauce No. 560), with some chopped mushrooms added. Dip in beaten egg, and bread-crumbs, and fry a fine color.

(770). Yorkshire Pudding Garnishing (Garniture De Pouding Yorkshire)

Dilute in a bowl, half a pound of flour with one pint of milk, and five whole eggs, salt, and four ounces of melted butter, keeping the paste liquid; strain it through a sieve. Cover a raised edged baking pan with a layer of melted butter or fat, pour in the preparation, having it a quarter of an inch high, set it in a slow oven, and half an hour after turn it over, and cook the other side for another half hour. When done cut it into squares or lozenges and serve it as a garnishing. A thickened gravy (No. 405) should be served at the same time.