Garnishes Foe Vegetables

Ingredients

• three pounds of sorrel
• one half gill of milk
• three-fourths pound of mealy potatoes
• two ounces of butter
• one-half pint of milk
• a slice of cooked blood-beet extremely fine
• four parts
• one green
• one side into beaten white of an egg mixed
• one alternating
• two quarts
• four eggs
• two well- beaten eggs
• quarter inch deep
• one higher than
• lemon peel

Directions

1. For Artichokes.— Ciisiied parsley.

2. For Asparagus on jToasl!.— Sliced hard boiled eggs.

3. For Fried Stewed Cabbage.— Fried sausages.

4. For Stewed Celery.— Crontons.

5. For Greens. — Slices of tongue or hard boiled eggs.

6. For Fried Potatoes.— Far s\ey sprinkled with grated lemon peel.

7. For Stewed Peas. — Breaded rashers of bacon fried. This is also nice for beans, poached or fried eggs, and hashed calf's head.

8. There are many other things that will prove a pretty garnish that we have not mentioned, such as carrot leaves, borage flowers, horse-radish flowers, nasturtium flowers, and many of the wild flowers may be used. In fact one can use almost anything by exercising good judgment as to amount used and how, when and where. A rule for those most often used M'ould be as follows : Parsley is the universal garnish for all kinds of cold meats, poul- trv fish etc. Horse-radish for roast beef, and slices of lemon for roast veal aiid calf's head. Carrots in slices, for boiled beef, hot or cold. Sliced beet, or hard boiled egg for cold meat and boiled beef. ]\Iint either with or with- out parsley for roast lamb, either hot or cold. Pickled gherkins, capers or boiled onions, for boiled meats and stews. Lemon points for all salads. Pickled cucumbers sliced crosswise for fried pork, sausage, hash, etc., and olives are very much used for all meats by those who like them. Where the •'arnishis an eatable one, a piece, slice, or bit is to be served with the article, but if not, it remains on the dish. We give also some of the preparations of different garnishes.

9. Lemon Points. — Cut fresh lemons in thin slices, and divide these- slices into four parts. They are used as a garnish for salads and made dishes.

10. GARNISHES AND SAUCES. 979

11. Egg Pyramids.— Take the inside of a stale loaf, cut into small pyramids with flat tops, and on the top of each pyramid put rather more than a table- spoon of white of egg beaten to a stiff froth. Over, this sprinkle finely chop- ped parsley and fine browned bread-crumbs. Arrange these on the napkin round fish,' one green and ono brown alternating.

12. Fried Bread for Borders. — Fry slices of bread cut in any fanciful shape. When quite crisp, dip one side into beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner tillthe border is completed, arranging the sippets a pale and a dark one alternating.

13. i?a,s/icrs o/Porit.— Cut breakfast bacon very thin and in strips three or four inches long. Fry only long enough to become transparent, or thoroughly hot; if cooked crisp it is ruined. Serve as a garnish, or laid over beefsteak, roast beef, game, etc. For Breaded Bashers of Pork, dip or roll the strips in fine bread crumbs (some first dip in beaten egg) then Ijrown nicely. May be used as a garnish for meat or vegetables.

14. Sorrel Garnish. — Sorrel is best plucked between ]\Iay and October. Take about three pounds of sorrel, very fresh and green. Pick it nicely over and remove all stalks ; wash well and' drain well on a wire sieve. Chop it for quite twenty minutes. Now put into stewpan that will hold about two quarts, tablespoon of flour and one and a half of butter. Stir over the tire for three or four minutes, and then put in gill of broth, and eight minutes after, an- other gill. Again stir over the fire for twenty minutes. Beat up three or four eggs with one half gill of milk, in a basin ; pour these on the sorrel, stir- ring rapidly for several minutes. It is then ready to use as a garnish

15. Potato Patties. — Beat or grate to a fine flour three-fourths pound of mealy potatoes, making it moist with a small quantity of milk ; put this with two ounces of butter, melted and beaten to a cream. Boil one-half pint of milk, stir it quite boiling into the potato, and stir it, holding it above the fire, into a very smooth, fine paste. Stand it on the hob and mix into it two well- beaten eggs. Let the mixture become cool, when beat it up with the yolks of four eggs ; whisk the whites of these to a froth, and stir it carefully into the batter. Butter little patty shells fill with the batter and bake a deep gold yellow in a quick oven. Serve hot as a garnish with any nice dish of fish, 'fowl, etc. Or butter patty pans and sprinkle grated crumbs over them, then fill with the batter and bake as above.

16. Paper Frills and Rosettes for Cutlets, etc. — Cut a sheet of note paper into strips two inches wide, and double them lengthwise, to make the width of a knife blade. Cut the double edge into fringe a quarter inch deep. Move the edges of the paper one higher than the other, and the fringe will be bowed out instead of lying flat. Fasten the edge that way with a touch of corn starch paste made ver'y stiff. Then roll the fringed pieces of paper around a pencil and fasten the end with paste — if to be slipped over the ends of frogs' legs ; but if for cutlet bones, or ham, or tongue ends of uncertain size wrap them just before serving, and a touch of the very stifl" paste will hold them in place.

17. To Garnish a Ham or Tongue. — ^Nlake a glaze as directed in meats, and when it softens, as glue would do, brush over the meat, ham or tongue ; then when cold beat some fresh butter to a white cream, and with a kitchen syringe or a stiff paper funnel trace any design wished on the glazed surface ;_ this makes a very handsome dish, and if the ham has been properly boiled will be very satisfactory to the palate. Or the glaze may be omitted and butter, lard, or savory jelly used, with syringe cone or funnel, just as icing is used, as de- scribed in Ornamental Icing in first part of book.

18. 080 GARNISHES AND SAUCES.

19. To use butter or lard treat it in the same manner as directed for jelly in same place so as to get it just soft enough to pass through the cone. Be very careful not to get it too soft or it will not stand. In ^varm weather add a little tiour to stiffen it, but not too much, or it will not pass through the cone ; when ready fill cone with it, same as for icing, and use in same manner. This or- namentation, with the addition of a little parslej', and a cut root flower or so, completes the operation of decorating the above named articles. They are sometimes further, or even altogether decorated or garnished with "sippets," (small pieces) cut diamond or triangular form, and consisting of toasted bread, aspic jelly, etc. ; but this style of garnishing is usually adopted only by those who are not competant to decorate or garnish with butter, lard or savory jelly, and who are not able to cut their own root flowers. Root flowers are usually cut in the forms of roses, tulips, dahlias, etc., from white and yellow turnips, beets, and carrots, and the edges of the leaves are usually tipped with pink color, such as liquid "cochineal."

20. To cut root flowers, wash the roots, and for say a rose, take a good shaped turnip, pare it, cut in the proper shape, then with a sharp pocket knife (French root-flower cutters may be had of dealers in confectioner's supplies,) go all around the bottom edge, so ^^^ ; then repeat this operation, so ,-OCX, bringing the second cuts iDetu-een the first, and holding the back of the knife blade from you and the edge towards you. This causes the cuts to meet at the bottom, and then by holding the knife point down, and running it all round inside the cut the piece falls out, leaving the leaves separate and distinct. Continue this until you reach the center, so ,00^. A little prac- tice will assist you in this particular, and you will ■^^^'-^ soon be able to make other flowers, as the principle is the same ; when the flowers are cut tip the edges as above.

21. A Fan Garnish. — Slice small cucumbers very thin lengthwise, leaving them attached at tlie stem end and spread them open like little fans. These are nice for sliced cold meat, chicken or turkey.

22. A Fannj Ganush. — Cut the breast of a cooked turkey or chicken into slices and then, either with a round tin cutter or a knife, cut these again into shapes all alike. Make some mayouaise sauce with lemon juice, and mix with it nearly an equal amount of aspic jelly, barely warmed enough to melt it. Cover the slices of turkey in the dish with the mayonaise-jelly and set the dish in the refrigerator. Mince a slice of cooked blood-beet extremely fine and some parsley the same. Take up the slices of turkey on a fork, when the jelly is set quite firm, and dip the underside lightly into the minced parsley, anfl then into the beet, making them appear sprinkled over, and place as a garnish to a Turkey Galatine, or they make a nice dish in themselves, garnish- ing the edge with green, such as shred lettuce.

23. • SAUCES FOR FISH.

24. For Baked Fish. — Egg or vinegar sauce. For Boiled Fish. — Hollandaise or liver sauce.

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Sorrel	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.