Provencal Garnishing

Prepare for this garnishing eighteen small stuffed tomatoes a la Provencal (No. 2835), eighteen stuffed mushrooms (No. 692), adding to them a bit of garlic, and eighteen croquettes, made with half a pound of minced onions blanched for ten minutes in plenty of water, then fried colorless in butter with their same weight of minced cooked artichoke bottoms, add an allemande sauce (No. 407), and when cold make small croquettes with this preparation, letting them be round and flat; bread-crumb and then dip them in egg, bread-crumb again and fry them a fine color. Garnish around the remove, with these, alternating the tomatoes, the stuffed mushrooms, and the croquettes.