The new century cookery book

- In addition to this, sauces are likewise used in garnitures, and in some cases, such as lobster, oyster, crayfish, or shrimp sauces, they form the only garnish of a dish. Simple garnishings, such as fried parsley, croutes . and croutons, sippets, fresh parsley, cress and cresses, cucumber, beetroot, eggs, (hard-boiled, fried, and poached), olives, capers, gherkins, beetroot, GARNISHINGS AND GARNITURES •203 lemon, aspic, &c., may be mentioned en passant. These decorations, most of which are applicable to cold meats &c., are matters which must be left entirely to the taste of the cook, as very few rules can be given for plain garnitures. It is hardly possible to give here a minute description of every garniture known and recognised as a distinct garnish in the culinary art. But in order to convey more clearly a general idea of various garnitures, I will name those most commonly in use, and in so doing I will describe the characteristic of the various compositions from which each garnish, so to speak, takes its name. Those who employ them must be left to choose their adaptation according to their good judgment and taste. / The following are largely used for the purpose of garnishing : — Oysters fried, stuffed .tomatoes, stuffed olives, potato balls and croquettes, rice croquettes, made in tin moulds or done up into cork or ball shapes, chestnuts, cauliflower, purees, beans, ragouts. Fried potato straws or strips, thin slices, or potato ribbons also make an effective garnish. When garnishing a dish endeavour to make the. opposite sides alike, so that the colour and design harmonise. HATELET SKEWERS FOR GARNISHING. There are other garnishings not mentioned in this list, viz. those for soups, consommes, purees, and creams. Most of these have been referred to in the chapters relating to these subjects. We also have silver skewers or hatelets — they are mostly used for decorating cold dishes. These consist as a rule of truffles, cocks’ combs, mushrooms, hard-boiled whites of egg, and some kinds of vegetables both cooked and raw. In some cases these are fastened in an artistic manner on to skewers, or else set in various tints of aspic jelly, for which purpose special hatelet moulds are employed. Hatelets are used as a rule for cold capons, fowls, pressed beef, tongues, hams, galantines, and other meat or fish dishes. The various garnitures enumerated refer more especially to removes, releves (fish or meat), but any of them can, unless otherwise stated, be easily adopted for entrees. The following is a representative description of the best known typical garnishings of dishes : — 408. A VAllemande {Godiveau or German Quenelles).— Mashed potatoes, grated horseradish, and a sharp white sauce. ^4 V A llemande is also a surname given ' to dishes prepared after a typical German fashion and garnished accordingly. Served with boiled or braised meats. 408a. A V Ancienne . — Boiled beans (kidney), hard-boiled eggs, and braised cabbage-lettuces. Served with a rich cream sauce flavoured with spring onions. 409. A VAnglaise does not signify any particular garnish. It implies that a dish bearing such a surname is either plain, roast or boiled, or is prepared according to a typical English method. 410. A I’Alsacienne. — Braised sourcrout, mashed peas, slices of braised ham and sausages. Served with removes only.