243. Bordelaise Garnishing, for tenderloins and steaks.
—Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes; add half a pint of Espagnole sauce ([No. 151]), a small pinch of red pepper, and cook for five minutes longer. Serve it poured over the fillets or steaks, placing on each one six slices of beef marrow, previously parboiled for one-half a minute.
244. Marrow Garnishing.
—Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it into fresh salted water, and let it remain in for one hour. Then take it up, drain, and cut it into slices. Heat half a pint of Madeira sauce ([No. 185]), add the pieces of marrow, and let it boil up once with a few drops of tarragon-vinegar. Serve with the slices of marrow on top.
245. Garnishing à la Patti.
—Wash well two ounces of rice; drain, dry, and then put it in a saucepan with a pint of good white broth ([No. 99]). Pound the wing of a cooked chicken in a mortar and add it to the rice; season with a tablespoonful of salt and a teaspoonful of white pepper. Cook on a moderate fire for thirty minutes; strain through a fine sieve, return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream, and heat slowly on the stove without boiling. Dress this garnishing in an artistic crown-shape around the hot serving dish; arrange the suprêmes in the centre, and decorate the garnishing with thin slices of truffles; with a light hair-brush drip a little meat-glaze ([No. 141]) over it and serve.
Suprêmes of partridges, quails, cotelettes of squabs, or sweetbreads à la Patti, are all to be served this way.
246. Garnishing Financière.
—Cut a blanched, throat sweetbread into dice-sized pieces, put it in a saucepan with two truffles, six mushrooms, twelve stoned olives, six godiveau quenelles ([No. 221]), and two blanched chicken livers cut in pieces. Moisten with half a glassful of sherry or Madeira wine, and season with half a pinch each of salt and pepper, and a quarter of a pinch of nutmeg; add a pint of Madeira sauce ([No. 185]), cook again for ten minutes, skim off the fat, and serve when required.