Toulouse Garnish

This is made of goose's fat liver, mushrooms, sweetbreads, sheep's kidneys and truffles, prepared as follows: Cut some slices from a cooked goose's fat liver, having them of uniform size and shape; keep them hot over the fire in a buttered sautepan, and before using, slightly glaze them. Cook some mushrooms in butter and lemon juice, braise some sweetbreads, and poach (or cook in water) some sheep's kidneys, masking all of them, when ready, with veloute sauce. Trim some truffles as round as possible; boil them in wine and a small quantity of meat or fowl glaze, and afterwards brush them over with butter. A tureenful of Toulouse sauce should accompany.

Turtle Garnish

This is made of mushrooms, truffles, brains, beef palates, olives, gherkins and chicken quenelles, as follows: Prepare and cook some mushrooms, large whole truffles and brains, also small rounds of beef palate, chicken quenelles moulded with teaspoons, stoned olives and small balls of gherkins, cut out with a cutter. Put the mushrooms, truffles, palate, quenelles and olives into a sautepan with a little of the liquor from the turtle it is to be served with; let it thicken over the fire, and it is ready for use. The brains and gherkins are arranged on the top of the other ingredients.

Truffles For Garnish

Choose large round truffles, wash them thoroughly, and peel them; put the required number into a saucepan, pour over sufficient chicken broth or champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and. a little of the skimmings of the chicken broth or fat. Place the saucepan on the fire and boil for fifteen minutes, with the lid on the pan; then remove it from the fire, and let the truffles cool in their liquor. Remove them, drain, and they are ready for use. Or they may be boiled for ten minutes, and then cut into various shapes. The trimmings from them, after they have been cooked, may be employed in making sauce, as well as the liquor in which they were cooked.

Turnips For Garnish

Peel the turnips, and then cut them to any fancy shape desired, such as corks, balls, etc. Blanch them in boiling water for five minutes, leave them till cool, drain, and put them into a saucepan with sufficient broth to cook them in; season with a little salt and sugar, and boil the turnips till they are rather soft. They are then ready for garnish.

Valencia Garnish

This is made of a truffle, mushrooms, beef-tongue and rice prepared as follows: Cut a truffle, three mushrooms and a very little cooked tongue into shreds, add three tablespoonfuls of boiled rice, put them all into a saucepan with three tablespoonfuls of tomato sauce, a third of a tablespoonful of salt, one level teaspoonful of pepper and one tablespoonful of grated cheese. Boil for five minutes, when it is ready for use.

Vanderbilt Garnish

This is prepared with green peppers, tomatoes and shrimps as follows: Peel and chop a green pepper, put it in a saucepan with a tomato cut into small pieces, one ounce of butter and eighteen picked and minced shrimps; season with salt and pepper, cook for ten minutes, and it is ready for use.

Vegetable Garnish For Soups

Small branches of cauliflower, very small onions, celery cut into shapes, cardoons treated in the same manner, lettuce, spinach or sorrel leaves, may be used for this, one or more kinds of them at a time. Cook the vegetables in a small quantity of clear soup, and pour it into the tureen but a few minutes before serving.

Fried Parsley

Carefully pick the stems from the parsley, wash, dry it on a cloth, put it into a frying basket, and then into hot fat, and fry for a few minutes, taking care that the fat is not too hot, or the parsley will lose its color and be spoiled. The fat that croquettes have been fried in is best for it.

Puree Of Chestnuts

Take off the outer skins of some chestnuts, put in a pan of boiling water and boil for a few minutes with a little salt to season. Take them off, put into cold water and remove the skins. Put the chestnuts in a pan with a quart of broth, put on the fire until boiling, then move to the side and boil slowly until tender. When cooked rub the chestnuts through a wire sieve with a wooden spoon, then put them back with the remainder of the liquid to the saucepan, put in a teaspoonful of sugar and a small lump of butter, and boil them up again.