Chipolata Garnishing

This garnishing is composed of eighteen small whole carrots or else cut into balls and glazed, eighteen small glazed onions, eighteen cooked mushrooms, fluted (No. 118) eighteen whole chestnuts moistened with broth and cooked until they fall to a glaze, and small broiled Chipolata sausages (No. 754). Set these various garnishings into a sautoire, and pour over when ready to serve some espagnole sauce (No. 414) reduced with Madeira wine, add half a pound of half inch squares of salt pork, fried in butter and cooked in consomme; arrange the garnishing in clusters for removes, or mingled for entrees.