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A la française

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—while the fricassée is being made, prepare a garniture of mushrooms or one of truffles, or both. Dish the chicken as directed, place a garniture of mushrooms or one of truffles, or both, tastefully all around, and serve warm.

When a fricassée is made for several persons, with two, three, four, or more chickens, three garnitures may be placed around the same dish, and, when carefully and tastefully arranged, it makes a sightly one.

The three garnitures are, generally, of chicken-combs, mushrooms, and truffles; they may be also of chicken-combs, quenelles of chicken, and croutons; or, of financière, truffles, and chicken-combs; or a boiled craw-fish here and there, and two of any of the above-mentioned garnitures.

Instead of a garniture, it may be served with a border of rice. (see rice in border.)

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