(695). Olives Plain Or Stuffed Garnishing (Garniture D'Olives Simples Ou Farcies)

Spanish olives are the best for garnishing; select the largest, and stone them with the assistance of a small knife, cutting the meat around in spirals, and then removing the stone. Throw them as quickly as they are done into cold water; heat this up without boiling it; refresh them, and add them to any desired hot sauce, being careful that they do not boil and break.

For Stuffed Olives

They must be first blanched, and allowed to cool; they can either be stuffed with a plain quenelle forcemeat (No. 89) or with a baking forcemeat (No. 81) mingled with a little raw chicken forcemeat (No. 62), then thrown immediately into a saucepan containing hot broth, and leave them in until the forcemeat is well poached; they are then to be added to any sauce they are required to accompany.

(696). Oronges A La Livournaise Garnishing (Garniture D'Oronges A La Livournaise)

Have sixteen medium sized oronges, suppress the stalks, empty out half of the inside of the oronges with a vegetable spoon and chop up the stalks and insides just removed; fry this in two ounces of butter until all the moisture is evaporated and it is perfectly dry, then add the juice of one lemon and three tablespoonfuls of mushroom catsup. Let this now get cold, and then add to it half its quantity of chicken forcemeat (No. 89), a tablespoonful of chopped parsley and two tablespoonfuls of tomato sauce (No. 549); season well. Mix together and fill the oronges with this preparation, giving them a dome-shape. Lay them on a dish garnished with a few bardes of fat pork and sprinkle over some bread raspings and grated parmesan cheese; pour over a little good sweet oil, a little broth, and place it in a slack oven for twenty to thirty minutes. A half-glaze sauce (No. 413), accompanies this garnishing.

(700). Palate Of Beef Garnishing A La Manoelle In Oases (Garniture De Palais De Boeuf A La Mancelle En Oaisses)

After the palates of beef (No. 1326) are cooked, put them under a weight to get cold, then cut out of them round pieces an inch in diameter, sufficient to have a pound. Set these into a saucepan with half a pound of mushrooms and four ounces of truffles both sliced and of the same diameter as the palates, add six gills of espagnole (No. 414), one of tomato sauce (No. 549), the juice of a lemon and one tablespoonful of meat glaze (No. 401). With this preparation fill some small china cases, or else oiled paper ones dried in the oven, dredge bread-crumbs over the tops, also grated parmesan cheese, pour on a little melted butter and set them in the oven to brown.

(701). Polpette Garnishing (Garniture De Polpettes)

Pare well one pound of lean, raw mutton, then chop it up fine, also half a pound of pork fat or calf's udder. Mix well the mutton and udder together, season with salt, pepper and nutmeg and add three whole eggs, then divide this into eighteen parts and with them make balls, roll them in flour, dip them in beaten egg and roll them once more in bread-crumbs, smooth neatly and fry them in clarified butter. Range them nicely around a remove.