Financiere Ragout

Place in a stewpan the following articles ready cooked: viz.,—a few cockscombs, button mushrooms, truffles, quenelles, and scollops of sweetbreads; to these add half a pint of good brown sauce, flavoured, if possible, with game, a glass of sherry or madeira, and a small pinch of cayenne; boil together for three minutes, and serve for garnishes of vol-au-vents, patties (cut smaller), and a great number of dishes for which this ragout is specially adapted, as will be herein shown.