How To Prepare A Garnished Bouquet

Procure four branches of thoroughly washed parsley-stalks, a branch of soup-celery also thoroughly cleansed, a blade of bay leaf, a sprig of thyme and a couple of cloves placed in the middle of the parsley so as to prevent them from dropping apart; fold it together and tie it with a string.

Dumplings For Broth

Sift together one teaspoonful of baking powder and one heaped breakfast cupful of flour; add a pinch of salt and mix to a smooth soft dough with water Drop small quantities of this with a spoon into the broth where they should float, and put on the lid. When they are about three-parts done, put the saucepan into the oven, first removing the lid and brown the tops of the dumplings, basting them once with the liquor.

Sago Dumplings For Soup, (German)

Boil the requisite quantity of sago in milk, stirring it with a wooden spoon until it is thick and clear; turn it onto a dish in a layer about one inch thick and leave it until it is cold. Then cut it into small rounds with a tin cutter and form them into balls. Pour boiling soup into a tureen; dip the balls in beaten egg, put them in the soup, and serve.

Admiral Garnish

This is a fish garnish made up of boiled crayfish tails and prawns, mussels masked with villeroy sauce, covered with breadcrumbs and fried in fat and parsley, all placed in groups around the dish.

Artichoke Bottoms For Garnish

Cut off all the top leaves and trim the under ones, put into a saucepan of slightly salted water, and boil until the skin can be easily removed. Then remove, skin, trim and turn them, and place in a saucepan with some flour, water, salt, lemon and butter, and cook until tender. Remove the pan from the fire, and let them get quite cold in the mixture, and take out when wanted.

Bayard Garnish

This is made up of truffle, tongue, mushrooms, artichokes, Madeira, Spanish sauce, bread and goose's fat liver, prepared as follows: Cut a truffle into very thin round slices, also a little cooked smoked beef tongue, three mushrooms and two artichoke bottoms. Put them all in a saucepan on the fire with half a wineglassful of Madeira, boil for about five minutes or until reduced to one-half its original bulk; add a breakfast cupful of Spanish sauce and cook for a quarter of an hour longer. Surround the dish with croutons of bread covered with slices of cooked goose's fat liver.

Beef Marrow Garnishing

Open two fine marrow bones by setting them upright on the table, the marrow part on top, and with a sharp blow with a cleaver splitting them in two, striking them on one side only Remove the marrow, put it in freshly-salted water and let it remain for one hour; then take it up, drain, and cut it in slices. Heat one-half pint of Madeira sauce, add the pieces of marrow, a few drops of tarragon vinegar and let it boil up once. Serve with the slices of marrow on top.

Bordeaux Garnish, (Bordelaise.)

This is composed of shallots, wine, Spanish sauce and beef marrow prepared as follows: Chop fine a peeled shallot, put it in a sautepan with half a wineglassful of red wine and cook for five minutes; then add half a pint of Spanish sauce, a small quantity of cayenne and cook for five minutes longer. Serve poured over fillets of beef or steaks, place over six slices of beef marrow, previously parboiled for half a minute.