236 | Garnishing à la St. Nazaire.
—Add three tablespoonfuls of court bouillon (No. 142) to a small glassful of white wine, also one tablespoonful of cooked fine herbs (No. 143); add half a pint of Allemande sauce (No. 210), and a third of a pinch each of salt and pepper; pour the sauce over the fish to be served, and garnish with six very small, hot, stuffed clams (No. 376).