Puree Of Green Peas For Garnish

Put the peas in a saucepan with a few sprigs of mint and parsley, a small onion, a little salt, cover with water, and boil until tender. Drain and rub them through a fine hair-sieve, moisten with clear stock, bringing them to the consistency of a thick puree. Put one ounce of butter and one teaspoonful of flour in a stewpan, mix well over the fire, then stir in the puree of peas. Stir over the fire again for two or three minutes, and when thoroughly hot they are ready to serve.

Leeks For Garnish

Wash the leeks and trim them, cutting off the green close to the white. Place them in salted hot water and parboil. Drain, dry in a cloth, and cut them up rather small; put them in a saucepan with a piece of butter rolled in flour, a little salt and pepper, sufficient stock to moisten, and stew gently until done; then mix in a little cream, or the yolk of an egg beaten up with a little milk.

Mariniere Garnish

This is a fish garnish composed of mussels, crayfish, truffles and fish quenelles, as follows: Blanch some mussels and trim them; boil some truffles and crayfish, removing the tails and keeping them whole; prepare some fish quenelles highly seasoned with cayenne. Put some veloute sauce into a fryingpan with a little of the liquor in which the mussels were blanched; let it thicken over the fire, then add the mussels, etc., and stir until hot.

Matelote Garnish

This is composed of carp's soft roes, mussels, crayfish, mushrooms, truffles and onions, prepared as follows: Boil some soft roes of carp, blanch some mussels, cook some crayfish, and take out the meat from the tails, keeping them whole; glaze some truffles, mushrooms and small onions. Should the garnish be required to be dished in heaps, matelote sauce must be served in a sauceboat; but if it is to be served otherwise, all the ingredients should be put into a sautepan with some matelote sauce, and stirred over the fire for a few minutes, so as to thicken the sauce.

Milanese Garnish

This is composed of truffles, mushrooms, beef tongue, rice and cheese, cooked as follows with Madeira and tomato sauces: Cut two truffles, six mushrooms, and an equal quantity of cooked smoked tongue into pieces; put them into a saucepan with two breakfast cupfuls of boiled rice, a half pint of each of tomato and Madeira sauces, one tablespoonful of salt, a little pepper, and three tablespoonfuls of grated cheese (either Parmesan or Gruyere). Cook for ten minutes before using.

Montebello Garnish

For this, truffles with tomato and bearnaise sauce are prepared as follows : Pour one pint of tomato sauce in a saucepan and add an equal quantity of Bearnaise sauce and three sliced truffles; place the saucepan in the bain-marie, warm up without boiling, and it is ready for use.

Mushroom Garnishing

Mince twelve mushrooms and place them in a saucepan with half a pint of Madeira sauce. Cook for five minutes and it is ready for use.