(647). Brussels Garnishing (Garniture Bruxelloise)

One pound of Brussells sprouts, blanched and cooked in consomme (No. 189). Half a pound of salt pork cut in slices and broiled. Half a pound of carrot balls three quarters of an inch in diameter, blanched, cooked in consomme (No. 189) and reduced to a glaze. Half a pound of small blanched onions braised and glazed. One pound of Chipolata sausages cut in two lengthwise. Dress all these garnishings in different groups around the remove, and serve separately a sauce-boat of half-glaze sauce (No. 413) with ham essence (No. 390) added.

(648). Fried Calves' Brain Garnishing (Garniture De Cervelles Frites)

Calves and lambs' brains are those most generally used for garnishings. They are first soaked so as in be able to scrape and cleanse them properly, then cooked in water with some salt, vinegar. thyme, bay leaf, sliced onions, branches of parsley and pepper corns. Let the brains get cold in a vessel containing their own strained broth, and then divide the calves' brains into six pieces, and lambs' brains into two rounds or ovals. Dip them in beaten eggs, roll them in white bread-crumbs and fry them a fine golden color in hot Eat. Serve separately a Chateaubriand sauce ( No. 446).

(649). Cardinal Garnishing (Garniture Cardinal)

The cardinal garnishing is composed of twelve ounces of lobster quenelles made with a teaspoon (No. 155), twelve ounces of sauted shrimps, twelve ounces of small onions blanched and then cooked in fish stock (No. 41?) and let fall to a glaze, six ounces of small whole truffles rolled in a little fish glaze (No. 399) and fresh butter, then arranged pyramidically, the onions dressed the same. Dress the quenelles in clusters and cover them lightly with a Cardinal sauce (No. 442), and the shrimps sauted in butter with fine herbs and lemon juice. Some Cardinal sauce to be served separately.

(650). Cepes Or Mushrooms Stuffed A La Duxelle, Provencal Or Minced With Bechamel Garnishing (Garniture De Cepes Ou De Champignons Farcis A La Duxelle, Provencale Eminces A La Bechamel)

Remove the stalks from two pounds of young cepes or mushrooms, wash them well and cook them with lemon juice, some butter and salt. (In case no fresh cepes can be obtained thru use preserved ones.) For garnishings, the heads alone are employed. Drain them, and fry them in some sweet oil with a finely chopped shallot and a crushed and chopped clove of garlic, one tablespoonful of chopped parsley and a gill of brown espagnole (No. 414), also a tablespoonful of meat glaze (No. 401) and some chopped-up truffles. Cepes or mushrooms are also used as a gar-nishing when stuffed with a Duxelle ( No. 385), thickened with a little raw lamb quenelle forcemeat (No. 92) or else a baked liver forcemeat (No. 64). In both cases they are to be placed in a baking-sheet and sprinkled over with either oil or melted butter, putting them into the oven to bake. Sliced cepes or mushrooms are also to be used as a garnishing, cutting them up finely and sauteing them in butter or oil. then thickened wiih bechamel (No. 409), reduced with a little meat glaze (No. 401). These minced cepes are served either on hollow crusts or in a vegetable dish.