All the following garnishings may be served for removes by arranging them in clusters and making them either larger or smaller, according to the dishes required to be garnished. For large pieces of meat that are intended for removes they must be larger than for those intended for entrees; in the latter case they should be mixed together instead of being dressed in separate groups.

(637). Admiral Garnishing (Garniture A L'Amiral)

Take eight mussels a la Villeroi (No. 698), sixteen fluted mushrooms (No. 118), half a pound of skinned and sauted shrimps; eight trussed crawfish, the tail shell removed. Parsley leaves to-be arranged in bunches at both ends. Serve with Normande sauce (No. 509). For an entree mix the mushrooms and shrimps with the sauce, add chopped parsley and oranges around the Villeroi mussels and crawfish.

(638). A La Reine Garnishing (Garniture A La Reine)

Is composed of the white meat cut from a cooked chicken, truffles and mushrooms, all being cut into three-sixteenths of an inch squares. This garnishing is used with bouchees of the same name, or else inside small patties a la Reine; in this case mingle the ingredients with a veloute sauce (No. 415) thickened with egg-yolks and leave it to get cool before filling the patties.

(639). Andalouse Garnishing (Garniture A L'Andalouse)

Made with eight braised lettuce, eight small Chorisos (smoked sausages) cooked with the cabbage, two pounds of cabbage, half a pound of chick peas; one pound of braised ham; one pint of espagnole sauce (No. 414) reduced with two gills of tomatoes (No. 730). Dress the lettuce, the cabbage and the chick peas in clusters, range the sausages on one end and the ham on the other.

(640). Aquitaine Garnishing (Garniture A L'Aquitaine)

Have a pound of escaloped duck livers sauted in butter; half a pound of small button mushrooms cooked with butter, lemon juice, salt and water; a quarter of a pound of small whole truffles, cooked in Madeira wine; half a pound of pressed beef palate cut cock's-comb shape, warmed in meat glaze (No. 401) and butter. Infuse a stick of Ceylon cinnamon for ten minutes in a gill of Madeira wine; strain this through a napkin into a quart of reduced espagnole sauce (No. 414). Dress the garnishing in clusters, pour over half the sauce and serve the remainder in a separate sauce-boat. This garnishing can be used for entrees; if this be the case, mix the ingredients composing it together in a sautoire with the sauce, and dress them.

(641). Baeley A La Reine Garnishing (Garniture D'Orge A La Reine)

"Wash in several waters four ounces of pearl barley; cook it in salted water for three hours until thoroughly done, and it crushes easily when pressed between the fingers; drain and let it simmer in a little good, fresh cream. Just when ready to serve, stir in an equal quantity of chicken puree (No. 713) with almond milk (No. 4), and with this garnish some croustades (hollow tartlets made of fine paste (No. 135) rolled out very thin).