Garnishes
Garnishes for Soups
One of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little very finely…
Garnishes for Egg Dishes
Eggs are usually served with toast in some form. They may be garnished with crisp slices of bacon and a spray of parsley or they may be…
Garnishes for Vegetables
Mashed vegetables are sometimes garnished with bits of butter and a sprinkling of paprika or finely chopped parsley. Vegetables that are…
Garnishes for Meat, Fish, Game and Poultry
Roasts of beef, lamb or mutton may be garnished with browned potatoes, croquettes of rice or potatoes, mashed potato cups filled with green…
Garnishes for Salads and Desserts
The best and simplest frame for any salad is a bed of lettuce leaves or shredded lettuce, cabbage or cress. Many salads are made more…
Truffles
Truffles are tuberous underground vegetables that are raised principally in France. They are too expensive to be used in large quantity but…
Buttered Crums
Melt one to three tablespoons of butter, but do not brown it. Add one cup bread-crums, and mix with a fork until all the crums are covered.
Browned Bread-Crums
Brown the melted fat, being careful not to scorch it. Add the crums and brown slowly, stirring constantly. Serve hot. This is a convenient…