Stewed Mushrooms For Garnish

Clean and wash one pound of mushrooms, and cut them, with their stalks, into slices about one-fourth of an inch thick. Put one-fourth of a pound of butter into a fryingpan on the fire, and when the butter is quite hot, without being colored, add the mushrooms, with a little pepper and salt, and toss for four or five minutes. Then sprinkle with one ounce of flour, and toss them again for one minute longer; add one teacupful of broth, one tablespoonful each of minced parsley and shallot, and when they are of a light brown color they are done and ready for use.

Normandy Garnish

This consists of fish quenelles, mussels, oysters, crayfish tails, mushrooms and Normandy sauce, as follows: Prepare the required quantity of quenelles, moulded with teaspoons, made of any kind of fish forcemeat, also blanch as many mussels and oysters as are wanted; cut some cooked mushrooms in rather thick slices and have ready some boiled crayfish tails taken out of the shells. Put the whole of these into a fryingpan with sufficient thick Normandy sauce to moisten, and stir them over the fire until hot. The garnish is then ready for use.

Olives For Garnish

Remove the stones from some olives by cutting them round and round in a spiral form so that the olives may keep their shape. Put them in a saucepan, pour in stock and Chablis wine in equal proportions to cover, and stew slowly until they are done. Salmis of duck is generally garnished with this.

Onion Garnish For Fricassee

Cut off a thin slice from both ends of two dozen large onions, put them into one quart of boiling water and blanch for ten minutes. Take them out, drain, and when they are cold, remove the yellow and first white skins; put them in a saucepan with two breakfast cupfuls of water, and a teaspoonful each of salt and sugar; boil slowly until done; remove and drain, and they are ready for use. They should be put into the fricassee at least five minutes before serving.

Parisian Garnish

This consists of Madeira, mushrooms and truffles prepared as follows: Put half a wineglassful of Madeira into a saucepan with six sliced mushrooms and three sliced truffles and cook for four minutes; then add a breakfast cupful of Madeira sauce, cook for five minutes longer, and use as required.

Peasant Garnish

This is composed of carrots, cucumbers and smoked sausages prepared as follows: Peel some large carrots, cut them into slices about half an inch thick, and blanch and braise them. Have ready also some broiled small sausages and cooked stuffed cucumbers, all cut into thickish slices. Arrange the slices alternately, overlapping each other round the dish.

Providence Garnish

This is made of cooked mushrooms, small truffles, quenelles, and rounds of goose's fat livers, also stoned and blanched olives. Put them, when ready, into a sautepan with Madeira sauce, and stir over the fire until thickened.