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Soubise Garnish

This is made of onions prepared with broth and bechamel sauce as follows: Cut up three onions, put them in a saucepan with one ounce of butter, half a breakfast cupful of white broth, a tablespoonful of salt and one level saltspoonful of white pepper, cover the saucepan and cook for twenty minutes, stirring frequently. Add two breakfast cupfuls of bechamel sauce and boil for five minutes longer. Strain through a cloth, pour it back into the saucepan, add more seasoning if required, also a little grated nutmeg and a little warm milk should it be too thick; warm up again and use as required. St. Nazaire Garnish.

This garnish usually served with fish is made up of fine herbs cooked as follows: Put three tablespoonfuls of court bouillon into a saucepan with a wineglassful of white wine, a tablespoonful of cooked fine herbs, a breakfast cupful of allemande sauce, salt and pepper to taste, and warm it all up. Pour the sauce over the fish it is to be served with and garnish with eight hot clams.