TO DECORATE.
When served in any way as described above, one or two or more skewers may be run through craw-fish and a slice of truffle, and stuck in the meat, or through sweetbreads au jus, and slices of truffles. It makes a beautiful and good decoration.
The skewers may also be run through chicken-combs, prepared as for farce; first through a comb, then through a slice of truffle, through a sweetbread, again through a slice of truffle, then through a craw-fish, and lastly a slice of truffle, or the reverse, according to fancy.
With Rice.—It is surrounded with rice croquettes, the drippings strained over the whole.
We could put down some twenty or more other ways, but any one with an ordinary amount of natural capacity can do it, by varying the garnitures, purées, decorations, etc.
Cold roast-beef is prepared like boiled beef.