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Fundamental Elements of Cooking: Garnishes of Cod Dishes
Appears in
Published 1914
- The following are mostly used:
- Hard-boiled eggs stuffed and cut in halves or quarters.
- Small garnished tomatoes.
- Quarters of large, stuffed tomatoes.
- Tartlets filled with Russian salad.
- Small cold soufflés.
- Barquettes filled with vegetable purée.
- Lettuce hearts in quarters or ciselled.
- Olives, stoned or stuffed.
- Anchovy fillets.
- New vegetables, glazed with aspic.
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