Financière.—A garniture financière is the same as a garniture with combs of chicken, to which are added some mushrooms and truffles, both cut in slices.
It is generally served with a roast chicken.
With Livers.—Geese livers are the best, being the fattest. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill of broth, same of white wine, Sauterne or Catawba, a tablespoonful of gravy, six pepper-corns, two or three stalks of parsley, salt, and the livers; set on the fire and boil gently for about twenty-five minutes. Take off the livers, boil a few minutes longer to thicken the sauce, turn it over the livers through a strainer, and it is ready.
The same may be done with the livers of poultry or any other kind of birds; the seasonings are the same, and the proportion is according to the size or to the number of livers.
Besides being used as garnishing, it may be served as a breakfast dish.
Macédoine.—Blanch a dozen of Brussels cabbages. Blanch also half a dozen asparagus cut in pieces about an inch long. Put four ounces of butter in a saucepan on the fire, and when melted put it into a gill of carrots, same of turnips, both cut with a vegetable spoon, also a dozen small onions; stir now and then till the whole is about half done, when add a little over a pint of broth and the Brussels cabbages; boil about ten minutes. Then add again the blanched asparagus, half a dozen mushrooms, broth just enough to cover the whole, simmer till every thing is done, salt and pepper to taste, a pinch of sugar and it is ready for use.
Water may be used instead of broth, but is inferior.
A macédoine may be served with any meat—roasted, baked, or broiled.
With Mushrooms.—Chop fine half a pint of fresh mushrooms and two tablespoonfuls of parsley. Set a saucepan on the fire with two ounces of fat grated salt pork in it, as much butter, and as soon as the butter is melted put the mushrooms and parsley in; season with salt, pepper, a little grated nutmeg, and a quarter of a pint of white wine; let boil gently till reduced to a jelly, and use.
When done, three or four yolks of eggs may be mixed with it.