No. 638
A la Reine Garnishing
Garniture a la Reine
Is composed of the white meat cut from a cooked chicken, truffles and mushrooms, all being cut into three-sixteenths of an inch squares. This garnishing is used with bouchess of the same name, or else inside small patties a la Reine; in this case mingle the ingredients with a veloute sauce (No. 415) thickened with egg-yolks and leave it to get cool before filling the patties.