Called Also Garnish And Garnishing, Used To Decorate Or Ornament Dishes

With Bread

Put in a tureen about a pound of the soft part of bread, and cover with broth; when it has absorbed the broth, place it in a stewpan, set it on a slow fire, and leave till it becomes a thick paste; stir now and then, then mix well with it three yolks of eggs, and it is ready for use.

With Cabbage

Throw into boiling water a little salt and a middling-sized cabbage; boil it half an hour, take it from the kettle with a skimmer, throw it in cold water, and drain it, pressing it a little in the drainer to force the water out; cut off the stump, and chop the cabbage fine. Have in a stewpan on the fire, three or four ounces of fresh butter; put the cabbage in when the butter is half melted, sprinkling on while stirring a teaspoonful of flour; pour on it, little by little, some broth, stirring the while, and when it has a fine brownish color, wet with broth enough to boil it; season with salt, a little grated nutmeg, and four pepper-corns; boil gently till the sauce is thick enough, take away the pepper-corns, and use.

With Combs Of Chicken

Soak the combs over night in cold water, and then clean them well by wiping roughly with a coarse towel, wetted and salted; wash and drain them; put a dozen of them in a saucepan with two sweetbreads blanched, cover the whole with broth, and boil till done; then add salt, pepper, a few drops of lemon-juice, and it is ready for use.

With Cauliflowers

Proceed as for cabbage in every particular, except that it does not require as long doing.

With Croutons

Cut pieces of soft part of stale bread in different shapes, and fry them on both sides in butter or fat.

For potage, they are cut in dice, but for decorating dishes, they are cut either round, square, oblong, or of a heart, star-like, half moon, butterfly, or flower shape, and about one-quarter of an inch thick. Take them off with a skimmer, and turn into a colander to drain.

The cut d is used for potage, and a, b, c, etc., are used to decorate.

Duxelle

Make a Jines-herbes sauce, and when ready to be used, add half a gill of gravy, and give one boil; add also two or three yolks of eggs, simmer one minute, and use warm.

Mushrooms, whole or in slices, may be added at the same time the yolks of eggs are added.

With Eggs

Mash and mix well together six hard-Doiled yolks of eggs with three yolks not cooked, salt and pepper. Put the mixture in parts on the paste-board, which must be previously dusted with flour; roll each part and give it the shape of a small egg (a pigeon's egg or a little larger). When the whole is thus prepared, drop in boiling water, boil till cooked, and use to decorate meat or fish.

Financiers - A garniture financiere is the same as a garniture with combs of chicken, to which are added some mushrooms and truffles, both cut in slices.

It is generally served with a roast chicken.