Review — Garnishes

Here is my game plan of how I would attack all 8 garnishes in one fell swoop:

• Bouquetière
• Duxelle sêche de champignons
• Grand-Mère
• Jardinière et macédoine de légumes
• Laitues braisées
• Pommes de terre pour frire
• Portugaise
• Tomates concassées

Step 1
Laitues braisées and bacon for Grand-Mère

Step 2
Mise en place: chopping
Tomato concassées (use water from Laitues braisées to blanch tomatoes)
Carrots
· ½ cup + ⅛ cup + 1 cup diced
· 20 pieces tournéed, medium size
Onions
· ½ cup + ⅛ cup + 1 cup diced
· 2 medium (about 2 cups) sliced
Potatoes (store completely covered in cold water)
· 1 pound (2½ to 3 cups) +20 pieces, tournéed
· 1 pound (2½ to 3 cups), for french fries
· 1 cup diced
Turnips
· 1 cup diced
· 20 pieces tournéed, medium size
Mushrooms, 1 pound, ½ diced and ½ finely minced
Shallots, minced, 2 tablespoons + 1 teaspoon
Bouquet garnis, 2
Parsley, 6 to 6½ tablespoons
Garlic
Peas, 1 cup
Green beans, trimmed, 12 tablespoons + 1 cup Mise en place: procedures
Prepare 5 tablespoons clarified butter

Mise en place: measure liquids
· ½ + ¼ cup beef stock
· ¼ cup Madeira
· 1 tablespoon olive oil
· 1 tablespoon sunflower oil
· 1 tablespoon vegetable oil
· about 4 cups water or stock
· ⅛ cup white wine

Mise en place: measure butter
· ½ tablespoon + 1 tablespoon + 1 to 1½ tablespoons + 2 tablespoons = 5 tablespoons

Mise en place: measure other
· 4 tablespoons + pinch sugar

Step 3
Start cooking Portugaise

Step 4
Cook/finish:
· Jardinière
· Bouquetière
· Duxelle
· Grand-Mère
· Pommes