Small tomatoes and peppers simmered in oil
Food Garnishes and Decorating Ideas
Food garnishing tips and decoration ideas for soups, starters, main courses and desserts
A garnish for chicken. Small onions and mushrooms braised without browning
A garnish for tournedos and noisettes. Thin slices of aubergines fried in oil: Rounds of onions fried; and chopped tomatoes lightly cooked in oil
A garnish for fish of mushrooms, small glazed onions, fried eggs and shelled prawns.
A garnish for joints. Braised cabbage shaped into balls, whole small onions and chestnuts, and rashers of bacon
A garnish for noisettes consisting of pilaff, chopped tomatoes and rounds of fried onions
A garnish for joints. Seasoned chopped onions and diced potatoes roast in the meat tin to a light brown and cooked with a little stock at the same time as the meat.
A garnish for fish. Oysters bearded and poached, and shelled prawns bound with Sauce Normande
French cooking term à la clamart is a garnish for joints. Tartlets or bottoms of artichokes garnished with French style peas or a puree of fresh peas.
A garnish for joints. Puree of lentils and strips of lean bacon cooked with lentils.
A garnish for joints. Carrots and turnips cut into pieces, braised celery and potatoes browned in butter.
A garnish for joints. Croquettes of potato Dauphine made in the shape of either balls, flat cakes or corks.
A garnish of shelled prawns bearded mussels and mushrooms for fish dishes.
A garnish for tournedos and noisettes consisting of Potatoes Pont-Neuf and watercress.
A garnish for grills. Cover with a trellis work of anchovy fillets and stoned olives. Serve anchovy butter separately.
A garnish for tournedos and noisettes. Fried rounds of onions and chopped tomatoes.
A garnish for fish. Slices of lobster or langouste, thin slices of truffles.
A garnish for escalopes. Ham, tongue, mushrooms and truffles cut into strips, simmered in butter with a little Madeira and mixed with a demi-glace sauce, mixed with a little tomato puree seasoned with tarragon.