339 The Garnishing of Cold Dishes

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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According to the requirements of the dish, these garnishes comprise halves or quarters of stuffed eggs decorated and glazed with jelly; very small stuffed or garnished tomatoes, or large tomatoes stuffed according to requirements and then cut into even size quarters; small timbales or barquettes of vegetable salad; small meat or fish moulds; tartlets of tomato purée mixed with jelly; nice hearts of very fight green lettuce; fillets of anchovy; olives etc.