quently basted with its own liquor,—care being taken that the larding
is nicely glazed; when nearly done the bacon must be removed from
the udder, and the noix placed in its dish; garnish it round with a
Financière ragout (No. 188), incorporated with the glaze from the noix;
stick three ornamental silver skewers, previously garnished with a
large truffle, cock's-comb, and a cray-fish, in the udder; glaze the
larding, and serve.
883. NOIX OF VEAL, A LA TOULOUSE.
Prepare this as in the foregoing case, and when dished up, garnish
with a white Toulouse ragout (No. 87), using Allemande sauce for the
purpose; stick in three ornamental silver skewers, garnished with a
large cock's-comb, a truffle, and a decorated quenelle; keep the udder
white, glaze the larding, and serve.
Note.—This entrée may also be served with a garnish of prepared
vegetables à la Macédoine (No. 143).