"In the style of Chartres." A garnish of croustades filled with puréed turnips and cauliflower Villeroy, breaded and fried with pastry shells with glazed carrots for large joints of meat.
"In the style of Chartres." There is a large number of garnishes of this name. 1) a garnish of small fondant potatoes with blanched tarragon and veal gravy for noisettes and tournedos. 2) a garnish of braised lettuce and stuffed mushrooms. 3) a garnish of turnips and puréed peas and potatoes.
"In the style of the huntsman." A garnish of mushrooms, cooked and stuffed with onion soubise, white wine and brandy. Sometimes includes truffles.
"In the style of the lady of the manor." There are one or two versions of this elaborate garnish. 1) artichoke hearts cooked and stuffed with soubise and chestnut purée, with braised lettuce and potato noisettes, sometimes with Madeira sauce. 2) artichoke hearts, halved tomatoes, braised celery and château potatoes.
"In the style of Chatham." A garnish of noodles tossed in butter, julienne of ox tongue and sliced mushrooms with a light white onion sauce, for veal dishes.
A garnish of château potatoes and béchamel or Mornay sauce, served with fish which has been poached in white wine.
A garnish for poached fish of artichoke hearts tossed in butter and stuffed with sliced truffles, topped with Mornay sauce.
