Chapter IX

Garnishing Preparations for Relevés and Entrées

• No. 219Potato Croquettes
• No. 220Dauphine Potatoes
• No. 221Duchesse Potatoes
• No. 222Marquise Potatoes
• No. 223Ordinary or Dry Duxelle
• No. 224Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.)
• No. 225Duxelle for Garnishing Small Pies, Onions, Cucumbers, etc.
• No. 226Maintenon (preparation used in stuffing preparations à la Maintenon)
• No. 227Matignon
• No. 228Mirepoix
• No. 229Fine or Bordelaise Mirepoix
• No. 230Various Salpicons
• No. 231Batter for Various Fritters
• No. 232Batter for Vegetables
• No. 233Batter for Fruit and Flower Fritters
• No. 234Batter for Oven-glazed Fruit Fritters
• No. 235Provençale (preparation for stuffing cutlets à la Provençale)

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