—Cook in a saucepan half a pint of tomato sauce ([No. 205]) with half a pint of Espagnole sauce ([No. 151]), and a little cooked, smoked beef-tongue, chopped very fine; let cook for six minutes, then serve.
248. Garnishing à la Stanley.
—Pour a pint of very hot Russian sauce ([No. 211]) upon the hot serving-dish. Lay the mignons filets, or any other meat, including broiled fillets, sirloin steaks, etc., on top, and garnish with six fried bananas cut in halves, and send to the table immediately.
249. Garnishing à la Montebello.
—Place a pint of tomato sauce ([No. 205]) in a saucepan; add a pint of Béarnaise sauce ([No. 166]) and three good-sized, nicely sliced truffles; heat well by means of the Bain-Marie, without boiling, and serve.
250. Garnishing Soubise.
—Cut up three medium-sized, white onions, and place them in a saucepan with an ounce of butter, half a cupful of white broth ([No. 99]), a tablespoonful of salt, and a small saltspoonful of white pepper. Cover the saucepan and cook for twenty minutes, stirring frequently. Add one pint of béchamel sauce ([No. 154]), and boil again for five minutes. Strain the sauce through a tammy, return it to the saucepan, season it a little more, if necessary, adding a little grated nutmeg and a little warm milk, in case it should be too thick; warm it well again, and serve.
251. Garnishing Milanaise.
—Cut into julienne-shaped pieces two medium-sized truffles, six mushrooms, and the same quantity of smoked, cooked tongue, and place them in a saucepan with a pint of cooked rice, half a pint of tomato sauce ([No. 205]), half a pint of Madeira sauce ([No. 185]), a tablespoonful of salt, very little pepper, and three tablespoonfuls of grated cheese, either Parmesan or Swiss. Cook for ten minutes and serve.