302 Bases and Cases for Presentation and Service

Name: Bases and Cases for Presentation and Service
Cuisine: France
Ingredients: salt; pork fat; fresh water; lard; hot water; boiling water; plenty; rice; water; patna rice; cold water; starch; paste; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Bases and cases for the presentation of food are losing their importance because of the requirements of modern methods of service. They are made from bread but more often from rice.

Method

Bases and cases made from bread: These are cut to the required shape from stale white sandwich loaves then fried in butter and stuck to the service dish using starch paste.

Preparation of bases