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VII. Lemons make:

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

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Small yellow roses. Cut very thin and very narrow spiral strips from a lemon, beginning at one end. Cut about 3 inches long and then roll up in spiral fashion to make miniature roses. Dip these into gelée and let them set. Stick lemon roses onto foods at the end of a green stem and attach leaves. Also create some small lemon buds and surround them with pieces of green pepper.

Large yellow roses to decorate a serving dish are made in the same way, only use the whole skin, cutting it in spiral fashion from one end to the other, and cutting into the meat of the fruit. Roll these big lemon roses up and set into a bed of parsley. For variety, the fruit and inside skin can be painted with a weak solution of green food coloring. The yellow skin will not turn color because of the oil it contains.

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