(670). Fritadelles Of Veal Garnishing (Garniture De Fritadelles De Veau)

Dip a pound and a half of bread-crumbs in some milk, and when well soaked, extract all the liquid; have a pound of pared and well chopped roast veal, also two ounces of finely chopped beef marrow. Put two ounces of chopped up onions in a saucepan to fry in two ounces of butter, but do not let it attain a color, then add the veal, the pressed bread-crumbs and the beef marrow, salt, pepper and nutmeg, also a finely chopped lemon peel; reduce and beat in two eggs. After the preparation has cooled off, divide it into small parts so as to be able to make flat croquettes, dip them in egg, then in bread-crumbs and fry to a good color.

(671). Fritadelles Of Roast Beef Garnishing (Garniture De Fritadelles De Rosbif)

Cut into three sixteenth inch squares, one pound of lean roast beef, chop up two ounces of onions, fry in two ounces of butter, dredge over with two spoonfuls of flour, moisten with broth and reduce; then add the beef, salt, pepper, nutmeg, chopped parsley and two ounces of cooked lean ham cut as small as the beef, heat the whole without boiling; set it aside to get cold and then roll it into balls one inch and a quarter in diameter, flatten down, dip in beaten eggs, bread crumbs, and fry them nicely in butter.

(672). Godard Garnishing (Garniture A La Godard)

Make twelve quenelles, in an entremet spoon (No. 155), decorate richly. Twelve small sweetbreads larded and glazed, the throat sweetbreads if possible. Twelve large cock's-combs, and twelve cock's-kidneys. Twelve pieces of escalops of foies-gras, cut half heart shaped; twelve tinted mushrooms (No. 118) and twelve medium whole truffles, all rolled in a little half-glaze sauce (No. 413). Six very small squabs may be added if desired, but it is apt to make the garnishing too large. Dress around the dish in clusters, serve a half-glaze sauce (No. 413), separately.

(673). Griboulette Garnishing (Garniture De Griboulettes)

Have ten ounces of chopped raw beef free of nerves, half a pound of kidney suet, the skin and fibers suppressed; chop each of these separately, then mix in with them five ounces of fresh breadcrumbs, three tablespoonfuls of onions, chopped and fried in butter, one tablespoonful of chopped parsley, salt, and pepper. Divide this preparation into flat balls, flatten them down to an inch and a half in diameter, dip them in beaten egg, then in the bread-crumbs and fry in clarified butter until a flue color.

(674). Grimod Garnishing (Garniture A La Grimod)

Ten ounces of cooked cock's-combs warmed in a little dry Madeira and half-glaze sauce (No. 413). Twenty ounces of cock's-kidneys poached the same as quenelles, drained and thickened with meat glaze (No. 401) and butter. Twenty ounces of foies-gras quenelles, mixed in and thickened with a half-glaze sauce and Madeira. Arrange all of these in clusters around a remove, and serve separately a Grimod sauce (No. 475).