587. Grenadins of Veal à la Chipolata.
—The same as for No. 586, only adding half a pint of hot chipolata garnishing (No. 232) instead of the peas.
588. Grenadins of Veal à la Sevigné.
—The same as for No. 586, only decorating the dish with six bouchées Sevigné, made by preparing six small bouchées (No. 270), and filling them with very finely chopped spinach au jus (No 943). Lay the covers on and serve very hot without any other garnishing.