340 Garnishes

The principles underlying the composition of garnishes as in all other culinary preparations, is intangible. Where in certain cases, modifications are found to be necessary they only imply a difference in arrangement and shape according to the requirements of the dish and do not indicate a change in the items of the garnish.

Also the same garnish applied on the one hand to a large joint such as Fillet of beef and on the other hand a preparation such as Tournedos should necessarily undergo a modification in its shape, size and arrangement so that the garnish is in keeping with either. These observations hold good for small cuts from the fillet and Chateaubriands where logic may indicate something else.