238. Godard Garnishing.
—Take six godiveau quenelles ([No. 221]), two truffles cut dice-shaped, six cocks’ combs, six cocks’ kidneys, and three mushrooms cut into square pieces; add half a glassful of Madeira wine, a pinch of salt, and half a pinch of pepper. Cook in a saucepan for five minutes, then add a pint of Madeira sauce ([No. 185]); boil again for five minutes, and serve when needed.
239. Tortue Garnishing.
—Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushrooms, and a throat sweetbread, all cut dice-shaped; add a glassful of Madeira wine, half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Let cook for five minutes, then put in half a pint of Madeira sauce ([No. 185]), and cook for five minutes longer. Serve with six bread croûtons ([No. 133]) and six fried eggs ([No. 413]) as garnishing.
240. Garnishing Parisienne.
—Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce ([No. 185]), cook again for five minutes, then serve.
241. Garnishing Gourmet.
—Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped; add half a glassful of Madeira wine, and let cook five minutes; pour in half a pint of Madeira sauce ([No. 185]), cook again for five minutes, and serve.
242. Garnishing Cêpes.
—Cut four cêpes into pieces; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a tablespoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Moisten with half a pint of Espagnole sauce ([No. 151]), and serve.