The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
III

Garnishings

134 recipes

All the following garnishings may be served for removes by arranging them in clusters and making them either larger or smaller, according to the dishes required to be garnished. For large pieces of meat that are intended for removes they must be larger than for those intended for entrees; in the later case they should be mixed together instead of being dressed in separate groups.

  1. 637Admiral Garnishing
  2. 638A la Reine Garnishing
  3. 639Andalouse Garnishing
  4. 640Aquitaine Garnishing
  5. 641Barley a la Reine Garnishing
  6. 642Beef Tongue Garnishing, Andalusian Tomato Sauce
  7. 643Bouchees of Puree of Pheasants Garnishing
  8. 644Bourgeoise Garnishing
  9. 645Bretigny Garnishing
  10. 646Parma Brochettes Garnishing
  11. 647Brussels Garnishing
  12. 648Fried Calves' Brain Garnishing
  13. 649Cardinal Garnishing
  14. 650Cepes or Mushrooms Stuffed a la Duxelle, Provencal or Minced with Bechamel Garnishing
  15. 651Chambord Garnishing
  16. 652Eggs with Cheese Garnishing
  17. 653Cheese Crust Garnishing
  18. 654Chestnut with Gravy Garnishing
  19. 655Chevreuse Garnishing
  20. 656Chicken Minion Fillets Garnishing
  21. 657Chipolata Garnishing
  22. 658Choux with Cheese Garnishing
  23. 659Cock's-Combs Garnishing a la Colbert
  24. 660Connetable Garnishing
  25. 661Crawfish Garnishing
  26. 662Demidoff Garnishing
  27. 663Dolphettes of Chicken Garnishing
  28. 664Dolphettes of Tenderloins of Beef Garnishing
  29. 665Duchess Garnishing
  30. 666Fermiere Garnishing
  31. 667Financiere Garnishing
  32. 668Flemish Garnishing
  33. 669French Garnishing
  34. 670Fritadelles of Veal Garnishing
  35. 671Fritadelles of Roast Beef Garnishing
  36. 672Godard Garnishing
  37. 673Griboulette Garnishing
  38. 674Grimod Garnishing
  39. 675Henrion Garnishing
  40. 676Imperial Garnishing
  41. 677Jardinière Garnishing
  42. 678Livers a la Vincelas Garnishing
  43. 679Chicken Liver Garnishing in Cases or Croustades
  44. 680Macedoine Garnishing
  45. 681Marrow and Chives Canapes Garnishing
  46. 682Marrow Fritters Garnishing
  47. 683Marrow Fritters with Truffles Garnishing
  48. 684Matelote Garnishings
  49. 685Matelote Bourguignotte Garnishing
  50. 686Matelote Mariniere Garnishing
  51. 687Matelote Normande Garnishing
  52. 688Milt Garnishing
  53. 689Mirmidons with Parmesan Garnishing
  54. 690Moril and Girolle Garnishing
  55. 691Mousseron Garnishing, Princess Sauce
  56. 692Mushrooms a la Delsart Garnishing
  57. 693Mussels Bordelaise Garnishing
  58. 694Noisettes of Veal and Lambs' Fries Garnishing
  59. 695Olives Plain or Stuffed Garnishing
  60. 696Oronges a la Livournaise Garnishing
  61. 697Oyster Garnishing a la Tykopf
  62. 698Oysters, Mussels or Milts a la Villeroi Garnishing
  63. 699Oyster Garnishing for Shells and for a Patties with Mushrooms
  64. 700Palate of Beef Garnishing a la Mancelle in Cases
  65. 701Polpette Garnishing
  66. 702Prawns, Crawfish, Crabs or Lobsters with Raw Fine Herbs Garnishing
  67. 703Provencal Garnishing
  68. 704Puree of Artichoke Bottoms and Jerusalem Artichokes
  69. 705Puree of Asparagus
  70. 706Puree of Beans Bretonne
  71. 707Puree of Brussels Sprouts
  72. 708Puree of Milan or Savoy Cabbage
  73. 709Puree of Carrots
  74. 710Puree of Cauliflower or Sea-Kale
  75. 711Puree of Celery, Celery Knobs and Cardoons
  76. 712Puree of Chestnuts
  77. 713Puree of Chicken
  78. 714Puree of Cucumbers
  79. 715Puree of Flageolet, Lima or Broad Beans
  80. 716Puree of Game
  81. 717Puree of Garlic
  82. 718Puree of Kohl-Rabis
  83. 719Puree of Lentils with Cream
  84. 720Puree of Lettuce
  85. 721Puree of Lobster
  86. 722Puree of Cultivated and Wild Mushrooms and Morils
  87. 723Puree of White Onions Soubise and Puree of Onions, Brown
  88. 724Puree of Split Peas
  89. 725Puree of Potatoes
  90. 726Puree of Sweet Potatoes
  91. 727Puree of Pumpkin
  92. 728Puree of Sorrel
  93. 729Puree of Spinach or of Chiccory
  94. 730Puree of Tomatoes
  95. 731Puree of Truffles and Puree of Truffles with Rice
  96. 732Puree of Turnips
  97. 733Chicken or Game Quenelles Molded in a Spoon
  98. 734Fish Quenelles Molded, Pocket Chicken Quenelles, Cheese Quenelles
  99. 735Godiveau of Veal, of Pike, Chicken or Game Quenelles
  100. 736Ramisolle Garnishing
  101. 737Rice Garnishing Indian Style and with Butter
  102. 738Richelieu Garnishing, Ancient and Modern
  103. 739Piedmontese Risot Garnishing
  104. 740Rothschild Garnishing and Cocks'-Kidneys Villeroi
  105. 741Salpicon Garnishing
  106. 742Salpicon Garnishing, Columbian
  107. 743Fat Liver Salpicon
  108. 744Flavignan Salpicon
  109. 745Hunter's Salpicon
  110. 746Lobster, Shrimp or Crawfish, with Mushroom or Truffle Salpicon
  111. 747Montglas Salpicon
  112. 748Palermitaine Salpicon
  113. 749Previllot Salpicon
  114. 750Regence Salpicon
  115. 751Royal Salpicon
  116. 752Turbigo Salpicon
  117. 753Turtle Salpicon
  118. 754Sausage Garnishings
  119. 755Scallop Shells for Releves Garnishing
  120. 756Spanish Sweet Peppers Sauted, Garnishing
  121. 757Spinal Marrow Garnishing
  122. 758Straws Cheese Garnishing
  123. 759Small Swiss Cheese Souffle Garnishing
  124. 760Tartlets a la Parmentier
  125. 761Tartlets of Noques with Parmesan Garnishing
  126. 762Polenta Tartlets
  127. 763Semolino Tartlets
  128. 764Spinach Tartlets
  129. 765Tartlets with Cream and Parmesan Cheese Garnishing
  130. 766Toulouse Garnishing
  131. 767Truffle Garnishing
  132. 768Turtle Garnishing
  133. 769Wings of Turkey or Pullet a la Villeroi Garnishing
  134. 770Yorkshire Pudding Garnishing
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