Crayfish For Garnish

Take the desired number of crayfish and plunge them into boiling salted water in which a few chopped vegetables together with a little vinegar have been cooked. Place the pan on the fire and boil for eight or ten minutes longer. Toss them in the pan frequently until they are done.

D'Uxelles Garnish

This is composed of fine herbs and Madeira sauce prepared as follows: Reduce one breakfast cupful of cooked fine herbs with a teacupful of Madeira sauce in a saucepan on a moderately-heated stove for about ten minutes, or until it is thick.

Financiere Garnish

For this cockscombs, sweetbreads, forcemeat quenelles, artichoke bottoms, mushrooms and truffles, prepared as follows, are used: Take three cockscombs and blanch by steeping them in boiling water, dry and rub off the skin, soak them in water for several hours, dry and stew them in butter, lemon juice and a little salt, moistening with a small quantity of stock. When boiling add three lambs' sweetbreads, six forcemeat quenelles, five artichoke bottoms, six mushrooms and six truffles sliced. The garnish is then ready for use.

Flemish Garnish

This is made with a cooked knuckle of ham, boiled bacon, sausages, German sausage, boiled carrots and turnips, and glazed onions. The larger part of the garnish is composed of well-boiled white cabbages which have been thoroughly dried in a saucepan; Brussels sprouts may also be used. This is an excellent garnish for rump steak, tenderloin of beef or roasted ham.

Garnish For Game

This is composed of calf's kidneys, ham, parsley, tarragon and seasoning, prepared as follows: Scald half a calf's kidney and two small slices of ham and cut them into little pieces. Put three ounces of butter into a fryingpan and when it is hot lay in the meat; add a little parsley and tarragon, salt and pepper to taste, and three slices of lemon. Fry until the liver is of a light brown color and a little gravy has run from it.

Godard Garnish

This is made of truffles, cockscombs, sweetbreads and forcemeat quenelles seasoned and prepared as follows : Boil the required quantity of truffles, cockscombs and sweetbreads studded with fillets of truffles separately, in rich stock seasoned with salt and pepper, and boil also in the same liquor some large forcemeat quenelles. Arrange this garnish in small heaps round the dish.

Gourmet Garnish

This is composed of artichoke bottoms, mushrooms, truffles, beef palates and Madeira wine and sauce, prepared as follows: Cut a cooked artichoke bottom, either fresh or canned into six pieces of equal size, put them into a saucepan with four mushrooms, two truffles and a small quantity of cooked beef palate, all cut into dice; add half a wineglassful of Madeira wine and cook for five minutes. Pour in one breakfast cupful of Madeira sauce, cook for five minutes longer, and it is then ready for use.

Green Peas For Garnish

Boil the required quantity of green peas in salted water, taking care not to cook them too much, drain, put them into a sautepan with a little butter, and toss them over the fire for a few minutes.