Garnishes For Roast Chicken, Turkey And Entrees

Celery leaves, lettuce, cut in ribbons, barberries and leaves; fried oysters, singly or in groups with or without green leaves; blanched chestnuts, glazed, alternating with sausage cakes, (à la Reyniere); blanched chestnuts, glazed, alternating with small sausage links, grouped in threes; mushroom forcemeat balls; celery, mushroom or chestnut croquettes; mushroom or chestnut puree.

Ganishes For Roast Duck

Olives, plain, or stoned and stuffed, black currant jelly in rice or hominy croustades. Half slices of orange (with skin) and endive leaves.

Garnishes For Roast Goose

Broiled sausage, gooseberry sauce, apple and barberry jelly, cooked rings of apple, centres filled with jelly.

Garnishes For Quail

Squares of fried mush, cubes of currant jelly above

Garnishes For Canvasback Duck, Redhead Duck, Etc.

Serve broiled or roasted wild birds of any kind on slices of toast or croutons spread with the mashed liver, seasoned with salt and pepper, onion juice and butter, and moistened with the drippings from which all fat has been taken.

Garnishes For Roast Saddle Of Mutton Or Venison

Turnip cups, cooked and glazed and filled with peas mixed with Bernaise sauce; rice cups holding currant jelly; rings of tart apple, cooked in syrup or in currant jelly reduced with syrup, fried bananas.

Garnishes for soups are given in the chapter on Soups; celery and olives are passed with soup.

No more than two varieties of vegetables should accompany a course; if another be desired, serve with a choice sauce, as an entrée after the roast. Tomatoes with mayonnaise dressing appear at dinner as an entrée.