Richelieu Garnishing, Ancient and Modern

Ancient.—Eighteen medium sized onions (each one weighing an ounce), stuffed with chicken forcemeat a la Soubise (No. 89). Six ounces of cock's-combs, eight ounces of escalops of foies-gras (No. 2279). To be served with champagne sauce separate (No. 445).

Modern.—Six ounces of pear-shaped blanched carrots, six ounces of cauliflower, six ounces of green peas, six ounces of string beans, six ounces of asparagus tops, six ounces of potato balls, six ounces of mushrooms, eight stuffed lettuces and eight stuffed tomatoes. Dress these in separate groups and serve separately a demi-glaze sauce (No. 413).