(654). Chestnut With Gravy Garnishing (Garniture De Marrons Au Jus)

Peel two pounds of chestnuts; scald them so as to be able to remove their red skins, then lay them in a buttered flat saucepan. Moisten them to their height with broth (No. 194a) and let the liquid come to a boil, then remove the saucepan to a slower fire while cooking the chestnuts, being careful to keep them whole. After they are tender the moistening should be reduced to a glaze, and then glaze them over with a brush before serving them. Another way is to split the shells on the side of each chestnut, plunge them into very hot frying fat, drain, and peel off the shells and red skins; cook them in boiling water with two ounces of butter, one ounce of celery, a little sugar and salt; simmer the whole and reduce the moisture entirely, then add a little meat glaze (No. 402) and some good gravy (No. 404); reduce and roll the chestnuts around so as to glaze them thoroughly and dress them either around a remove or in the center of an entree.

(655). Chevreuse Garnishing (Garniture Chevreuse)

Eight ounces of truffles cut in small slices, heated in Madeira wine and some meat glaze (No. 401).

Sixteen ounces of foies-gras of either duck or goose, weighing in all about a pound. Thirty-two pieces of stuffed Spanish olives. Mingle these garnishings together in a sautoire, and add one quart of supreme sauce (No. 547), and at the very last moment add two ounces of very fine butter.

(656). Chicken Minion Fillets Garnishing (Garniture De Filets Mignons De Poulet)

Pare the minion fillets by removing the inside nerve, and the fine skin which covers them, have them all the same shape and size, then cut on each minion five or six small crosswise incisions dividing them in equal spaces, and in these incisions lay small, round slices of truffles, half an inch in diameter and cut very thin. Lay the minions on buttered sheets, giving them the shape either of a crescent or else laying them straight without bending them, but they can also be rolled around a column mold and laid one beside the other, streak half of them with truffles and the others with tongue, and fill the inside of them with quenelle forcemeat (No. 89), place on each of those streaked with truffles an olive, and on those streaked with tongue a ball of truffles, half an inch in diameter, put them in a buttered sautoire, moisten with a little mushroon essence (No. 392), cover them with buttered paper, and let them poach in a slow oven. Use these minions for improving garnishings.

(657). Chipolata Garnishing (Garniture A La Chipolata)

This garnishing is composed of eighteen small whole carrots or else cut into balls and glazed, eighteen small glazed onions, eighteen cooked mushrooms, fluted (No. 118) eighteen whole chestnuts moistened with broth and cooked until they fall to a glaze, and small broiled Chipolata sausages ( No. 754). Set these various garnishings into a sautoire, and pour over when ready to serve some espagnole sauce (No, 414) reduced with Madeira wine, add half a pound of half inch squares of salt pork, fried in butter and cooked in consomme; arrange the garnishing in clusters for removes, or mingled for entrees.