Cardoons For Garnish

Select white and sound cardoons, cut them into lengths of three inches each, remove all the prickly part from the sides, plunge them into a basin of water and blanch for twenty minutes. Take them out, rub off the skin, put them on a wire sieve on an oval-shaped saucepan, cover them over with very thin slices of bacon and pour over a mixture made with flour, clarified broth-fat and stock; then add one onion, two cloves, one faggot, a little pepper and salt to suit taste and a few slices of lemon minus the pips. Place the pan on the side of the fire and simmer gently until done. Remove, drain, and they are then ready for use.

Carrots For Garnish

Blanch some young carrots in boiling water, rub off their skins and trim them with a knife in equalized pear shapes; then drain and put them into a saucepan with some chicken consomme, add some salt, pepper and sugar and boil till they are done. Reduce the liquor so as to glaze the carrots, and serve.

Cepes For Garnishing

Cut four cepes into pieces, and cook them in a stewpan for three or four minutes, with one tablespoonful of olive oil and half a clove of crushed garlic. Moisten with one-half pint of Spanish sauce, and serve.

Chambord Garnish

This is made of mushrooms, fish quenelles, Geneva sauce, truffles, crayfish, carp's soft roes, and villeroy sauce, prepared as follows: Cook some whole mushrooms and prepare small fish quenelles, moulding them with teaspoons, and when these are ready, mask with Geneva sauce. Boil some whole truffles and crayfish, remove the flesh from the tails, keeping it whole, and cook also some carp's soft roes in villeroy sauce. Arrange these, garnished in heaps, alternately with whole crayfish round the dish.

Chicken Livers For Garnish

Blanch the livers of four chickens in boiling water for ten minutes, and put them in a saucepan with a little gravy, adding a saltspoonful each of salt and pepper, a bunch of thyme, a little parsley and a wineglassful of white wine. Place the pan over a good fire, cook for fifteen minutes, drain them, and they are ready for use.

Chipolata Garnish

This is made of chestnuts, onions, mushrooms and chipolata sausages, prepared as follows: Blanch and cook in rich broth some chestnuts, glaze a few small onions, and cook some mushrooms in butter and lemon juice. Arrange them with the sausages round the dish, and mask with Madeira sauce.

Chivry Garnish

This consists of oysters, potatoes, crayfish, mussels, villeroy sauce and breadcrumbs prepared as follows: Take some oyster bouchees and potato croquettes; boil some crayfish and remove the tails, leaving the shells on; mask some mussels with villeroy sauce, cover with breadcrumbs and fry them in boiling fat. Arrange in small heaps round the dish.

Commodore Garnish

This is made of crayfish, truffles, mussels, villeroy sauce and breadcrumbs as follows: Prepare equal quantities of crayfish croquettes and quenelles, the latter highly seasoned with cayenne and masked with matelote sauce and boil some large whole truffles. Dip the required quantity of mussels into villeroy sauce, cover them with seasoned breadcrumbs and fry in boiling lard or other fat. Arrange the garnish in small heaps round the dish.