Turtle Garnishing

The turtle garnishing for meat removes is composed of lamb's sweetbreads or else small calf's sweetbreads, larded and braised; of brains cut into three-quarter inch pieces, bread-crumbed and fried; small peeled truffles cooked in Madeira wine, mushroom heads, quenelles made with a teaspoon (No. 155), egg quenelles composed of hard boiled egg-yolks, pounded with a little butter, some fine herbs and raw yolks, pickled gherkins cut into small balls, stoned and blanched olives, calves' palates, and crawfish a la Bordelaise (No. 1008).

Put into a saucepan some turtle sauce (No. 552), add the peeled truffles, mushrooms, quenelles pickles, olives, egg-quenelles, and palates; mix well together and dress this garnishing, decorating around with the crawfish, brains, and the larded and glazed sweetbreads. Serve a turtle sauce (No. 552) with Madeira separately.

For a Lean Turtle Garnishing.—Make it of fish quenelles (No. 90), hard-boiled egg quenelles, mushroom heads, pickled gherkins cut in balls, stoned and blanched olives, and large crawfish. The lean turtle sauce to accompany it should be reduced with fish essence (No. 388).