Provincial Garnish

This garnish is prepared with cooked mushrooms and stuffed tomatoes, arranged round the dish in alternate groups. It can be served with almost any entree, and should be accompanied with Madeira sauce.

Regency Garnish

This consists of fish quenelles, truffles, crayfish tails, cock's kidneys and mushrooms, as follows: Prepare some large fish quenelles decorated with truffles, also some cocks' kidneys and crayfish tails. Cook some mushrooms, mask them with Regency sauce and glaze some whole truffles. Arrange in separate heaps around the dish.

Rouennese Garnish

This garnish is composed of turnips seasoned and cooked with Spanish sauce as follows: Cut three turnips into six pieces each with a vegetable cutter, put them in a sautepan with one ounce of butter, sprinkle over a little powdered sugar, put on the lid, and cook in the oven for ten minutes, shaking the pan frequently. Moisten with one pint of Spanish sauce, add salt and pepper to taste, cook for twenty minutes longer, skim off the fat and use when required.

Smelts As Garnish

Clean and draw the smelts, fasten the tails in the openings at the gills with small wooden skewers so as to form rings, dip them in beaten egg and then in finely-grated breadcrumb, put them in a frying-basket and then plunge them into boiling fat. When nicely browned, drain the fish, remove the skewers and they will retain their ring shape.

Soubise Garnish

This is made of onions prepared with broth and bechamel sauce as follows: Cut up three onions, put them in a saucepan with one ounce of butter, half a breakfast cupful of white broth, a tablespoonful of salt and one level saltspoonful of white pepper, cover the saucepan and cook for twenty minutes, stirring frequently. Add two breakfast cupfuls of bechamel sauce and boil for five minutes longer. Strain through a cloth, pour it back into the saucepan, add more seasoning if required, also a little grated nutmeg and a little warm milk should it be too thick; warm up again and use as required.

St. Nazaire Garnish

This garnish usually served with fish is made up of fine herbs cooked as follows: Put three tablespoonfuls of court bouillon into a saucepan with a wineglassful of white wine, a tablespoonful of cooked fine herbs, a breakfast cupful of allemande sauce, salt and pepper to taste, and warm it all up. Pour the sauce over the fish it is to be served with and garnish with eight hot clams.

Tomatoes For Garnishing

Put six or eight large tomatoes at the bottom of a saucepan, laying them flat and not one on top of the other, pouring over enough gravy to cover them. Cook slowly for about twenty-five minutes, turning so as to leave them equally done, but not to injure them. Thicken the liquor with a little butter rolled in flour, season with a little cayenne and salt, boil up once, remove the pan from the fire, take out the tomatoes, and they are then ready for use.