Financiere Garnishing

Sixteen Persons. For Removes.—Should the garnishing be required for dressing around a large piece, then it can be composed of whole peeled truffles of quenelles, molded in a dessertspoon (No. 155), escalops of foies-gras, mushroom heads, cock's-combs and kidneys, lamb sweetbreads or small veal sweetbreads larded and glazed. This garnishing is used for garnishing removes of poultry, game and meats, dressing it in groups around and serving a financiere sauce (No. 464), separately.

For Entrees.—Cooked, peeled and minced truffles; small mushroom button heads, slices of sweetbreads a quarter of an inch thick, pared with a cutter to an inch in diameter, quarter inch thick slices of foies-gras pared with an inch diameter, round cutter, and oblong quenelles. Put the garnishings into a sautoire and cover with financiere sauce (No. 464). Use this garnishing for covering or surrounding entrees.