|
Classic
Cook Books
< last page | next page >
page 107
GARNISHES TO BE SERVED WITH MEATS.
324. JARDINIERE.
GARNISH FOR A TENDERLOIN, A VEAL LOIN, OR SADDLE OF MUTTON.
PROPORTIONS.
Potatoes...............}
Green peas.............} 1 cupful.
Green beans............}
Small carrots..........} 1 cupful.
Cauliflowers carved....}
Butter.................4 tablespoonsful.
PREPARATION.--We call "jardiniere" a garnish made out of 2 or 4 potatoes fried
in butter and several kinds of vegetables, as: green peas, green beans, small
carrots, cauliflower cut in pieces of the size of a hazelnut, etc., each of them
having been cooked apart in some boiling water and then fried in butter. When
the tenderloin, or loin, etc., is placed in a long dish, place a fried potato at
each end and in the middle of the dish, then arrange the other vegetables with
taste in small cakes around the meat.
325. RICHELIEU.
PROPORTIONS AND PREPARATION.--As for the above, No. 324, but add to the
jardiniere 4 tomatoes and 4 mushrooms, stuffed.
326. FINANCIERE. GARNISH FOR A TENDERLOIN, A VEAL LOIN OR A SADDLE OF
MUTTON.
PROPORTIONS.
Mushrooms........1/2 lb.
Truffles.........1/4 lb.
Artichokes.......3.
Fowl.............2 fillets.
Flour............1 tablespoonful.
PREPARATION.--1st. Slice the mushrooms and the truffles, also the artichokes in
quarters, cut the fillets of a fowl in small dices. 2d. Melt in a sauce pan 1
tablespoonful butter mixed with 1 tablespoonful flour, add through a strainer
the gravy (No. 193) of the tenderloin, etc., add the mushrooms, the truffles and
the artichokes, boil awhile and pour this sauce around the tenderloin, etc.,
placed in a long dish.
327. NAPOLITAINE.
GARNISH FOR A TENDERLOIN, VEAL LOIN OR A SADDLE OF MUTTON
PROPORTIONS.
Macaroni..........1 lb.
Butter............4 tablespoonsful.
Cheese............1/4 lb.
Tomato catsup.....2 tablespoonsful.
Mushrooms.........6.
Ham...............1/4 lb.
Time.--1/2 hour.
PREPARATION.--Do as indicated for the Macaroni a l'Italienne, add the mushrooms
and the tomato catsup, and serve on both sides of the meat placed on a long
dish.
< last page | next page >
Classic
Cook Books
|
