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Chapter IV-Garnishes

OOD is now more attractively garnished than ever before. The following are a few suggestions for meat and fish dishes:

A border of very cold, sliced tomatoes, with a teaspoon of tartare sauce in the center of each slice.

Small, smooth, stuffed tomatoes.

Rings of the whites of cold boiled eggs with an unbroken, boiled yolk in each.

The whites of the eggs chopped and the yolks rubbed through a sieve, making mounds of the whites and capping them with the yellow.

Baked sweet bell peppers, filled with cooked rice or plain forcemeat. Large, mild onions, stuffed and roasted.

Ribbons of sweet red peppers or green peppers, cut with scissors. Baskets made of lemons, filled with tartare sauce.

Tomato baskets filled with chopped dressed celery.

Triangles or circles of fried hominy or mush (garnish for game). Roulettes of chestnuts or rice, piled like cannon balls. See Chapter on Entrées.

Croustades of bread or rice filled with a vegetable. Parsley arranged in little mounds with sliced lemon between them; also, a border of lettuce leaves with a sliced radish and a teaspoon of mayonnaise on each (nice for fried or boiled fish); celery salad around fried oysters, or a reverse arrangement with the salad in the center; a border of parsley or celery or parsley leaves and lemon slices; small squares of fried Boston brown bread and sprigs of parsley. Potato balls seasoned with salt, pepper and chopped parsley are nice around fillets of fish. Chopped boiled eggs, (whites and yolks separately) chopped pickles, capers, etc., are good garnishes for cold fish.

RICE BORDER (or Casserole) - Cook one cup of well-washed rice in three of white stock for one-half hour; then add one level