A formal garnish of artichoke hearts or pastry tartlet cases filled with green peas and shredded lettuce and with pommes de terre Macaire and thick veal gravy for large joints.
"In the style of Clermont." There are different ways of preparing this. 1) a garnish with stuffed braised cabbage rolls and salt pork. Alternatively 2) with chestnuts, boiled potatoes and demi-glace with sauce soubise in small mounds for tournedos and noisettes.
"In the style of Colbert." There are different ways of preparing this. 1) a garnish for meats, tournedos and noisettes and sweetbreads, of small chicken croquettes, French fried eggs, slices of truffle and sauce Colbert. Alternatively 2) Dipped in egg and breadcrumbs and fried and then finished with beurre Colbert, usually regarding fish.
A method of preparing fish which entails filleting it, stuffing it with truffles and fish forcemeat, rolling it in breadcrumbs and frying it. Generally served with a tomato sauce.
