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)