(651). Chambord Garnishing (Garniture Chambord)

The Chambord garnishing is composed of eighteen pieces of truffles cut the shape of a clove of garlic and cooked in Madeira wine and afterward rolled in a little fish glaze (No. 399) and fine butter. Eighteen crawfish tails from which the shells have been removed and the bodies glazed. Eighteen heads of fluted mushrooms (No. 118) cooked in a little water, butter and lemon juice. Ten pieces of fish quenelles decorated with truffles. Eighteen small pieces of milt a la Villeroi (No. 698), or fillets of striped bass; a lean Spanish sauce (No. 414) reduced with Madeira and white wine, or else a lean veloute sauce (No. 415), reduced with fish broth, mushrooms and champagne wine, and buttered at the last moment. Dress the truffles, the mushroom heads and the crawfish in alternate clusters, and cover them either with the white or brown sauce; arrange around this garnishing the quenelles decorated with truffles, the Villeroi milts or fillets of striped bass, and send a third part of the sauce to the table in a separate sauce-boat.

(652). Eggs With Cheese Garnishing (Garniture D'Oeufs Au Fromage)

This garnishing is composed of two ounces of butter, six whole eggs, four ounces of Swiss and parmesan cheese, both grated, a pinch of sugar and nutmeg. Beat up the eggs for two minutes, add to them the cheese, sugar, nutmeg, and half of the butter; melt the remainder of the butter in a saucepan, pour into it the eggs, and stir the liquid over a slow fire usinga spoon for this purpose) until the compound thickens to the consistency of cream. Take it off the fire, keep stirring it again for two minutes, then mix in with it two spoonfuls of raw cream or veloute (No. 415). Pour the melted cheese in some boat shaped tartlet crusts, made with very thin foundation paste; bake them in a hot oven and serve.

(653). Cheese Crust Garnishing (Garniture De Croutes Au Fromage)

First cut some slices three-eighths of an inch thick from a kitchen loaf; divide them into long squares, two and a half inches by one and a quarter. Grate some Swiss and parmesan cheese, a quarter of a pound of each, and put it into a vessel with three soupspoonfuls of Stilton cheese, and mash them together with a spoon in order to obtain a smooth paste, then work into it slowly a few spoonfuls of sherry wine or ale, without letting it get too soft, season with red pepper, and cayenne. Moisten lightly with melted butter the prepared slices of bread, toast them on both sides cover one side with a layer of the cheese preparation; dredge over them some grated parmesan, and lay the slices on a dish to push it in the oven so as to color the tops, or else use a salamander ( Fig. 123) for the purpose; arrange these toasts around a remove or else serve them separately on a folded napkin or simply on a plate.

For Chester Cheese

Use the same slices of bread, only instead of toasting them, lay them in a sautoire with hot clarified butter; brown them on one side only, then drain, and leave the butter in the sautoire. Cover the fried sides with a layer of grated cheese (Chester), sprinkle over a dash of cayenne pepper, and return the crusts to the sautoire containing the butter, then push it into a moderately heated oven. When the cheese has become creamy, take out the sautoire, and dress the crusts either on folded napkins or around a remove.