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By Anne Willan

Published 1989

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In classic cooking, garnish refers to one or more subsidiary ingredients appearing with the main ingredient in a dish and giving it special character. The apple, Calvados and cream added to pork or chicken normande is an example. A decoration, by contrast, is added when a dish is complete. However, the word garnish is sometimes used for decorations such as bunches of watercress or stuffed tomatoes.

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