Chipolata Ragout

Place the following ingredients, ready cooked, in a stewpan: viz.,—small round sausages, teaspoon-shaped quenelles, bits of bacon, the size and shape of a small walnut, button mushrooms, truffles, the red part of a carrot scooped in round shapes, and roasted and peeled chestnuts; all these in equal proportions and in such quantities as may be required for the garnish of a large or small dish; truffles, being always an expensive article, may be omitted without much deterioration.

Then add some brown sauce and a glass of madeira.

Note.—This ragout is used for a variety of purposes: viz.—for garnishing roast or boiled poultry, or game; also for garnishing cutlets and other dishes.