Garnishes

Chipolata - small round sausages, pieces of bacon, mushrooms and chestnuts, with brown sauce. Financière - cocks' combs, livers, quenelles, pieces of sweetbread and truffles, with brown sauce and wine. Flamande - carrots, turnips, cabbages and other vegetables, with sausages. Godard - pieces of sweetbread, quenelles and truffles, with brown sauce. Italienne - minced sweetbreads, ham and mushrooms, with Financière sauce. Jardiniere - vegetables cut in shapes, in a light glaze. Macédoine - vegetables cut in shapes, with brown or white sauce. Mancelle - stewed chestnuts in a rich brown sauce with wine. Milanaise - strips of macaroni, ham, chicken, truffles and mushrooms, in white sauce with grated

Parmesan. Montglas - minced chicken and truffles, with white or brown sauce. Réforme - shred ham, carrots, truffles and whites of eggs.

Royale - minced chicken, sweetbreads, foie gras and mushrooms, with Bechamel sauce and lobster butter. Toulouse - Financiere garnish made with white instead of brown sauce. This is sometimes called a white Financière garnish. Valenciennes - minced chicken, lobster, mushrooms and artichoke bottoms, with rice, and white sauce with curry powder.