233. Garnishing Vanderbilt.
—Peel one green pepper; chop it very fine, and place it in a stewpan with one tomato cut into small pieces. Add an ounce of butter and eighteen canned, picked, and chopped-up shrimps; season with a third of a tablespoonful of salt and a scant teaspoonful of pepper. Cook for ten minutes, and use for garnishing.
234. Garnishing Valencienne.
—Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice; put all together in a stewpan with three tablespoonfuls of tomato sauce ([No. 205]), a third of a tablespoonful of salt, a scant teaspoonful of pepper, and one tablespoonful of grated cheese. Boil for five minutes, and serve when needed.
235. Garnishing Régence.
—Take one pint of hot Allemande sauce ([No. 210]), add to it six mushrooms cut into large pieces, two truffles, six quenelles, either of godiveau ([No. 221]) or chicken, according to the usage, pieces of sweetbreads, six cocks combs (if handy) and six kidneys. This garnishing must be poached, before adding it to the sauce, in half a glassful of white wine, seasoned with a little salt and pepper. Let cook for six minutes, and add it to the sauce; warm it for three minutes, and serve. The same for fish, omitting the sweetbreads.
236. Garnishing à la St. Nazaire.
—Add three tablespoonfuls of court bouillon ([No. 142]) to a small glassful of white wine, also one tablespoonful of cooked fine herbs ([No. 143]); add half a pint of Allemande sauce ([No. 210]), and a third of a pinch each of salt and pepper; pour the sauce over the fish to be served, and garnish with six very small, hot, stuffed clams ([No. 376]).
237. Garnishing à la Grecque—for roast or broiled meats.
—Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-juice or Madeira sauce ([No. 185]). Cook for ten minutes, and serve arranged in clusters with a quarter of a pint of Béarnaise sauce ([No. 166]).