Garnishes

Appears in

By Isabella Beeton

Published 1861

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With all the gadgets and equipment now on the market, preparing garnishes is a relatively simple matter. One important point to remember is that the garnish should be prepared beforehand so that it can be arranged before the dish gets cold—work quickly.

Almonds: To prepare almonds.

To make almond acorns: Dip the rounded ends of 8 blanched almonds into raspberry jam so that half is covered with jam; then dip the jammed ends into chocolate nibs.

To make Celery Curls: Cut 2–3 pieces of celery about 2 in. long. Cut lengthwise in very fine shreds or shred by drawing the pieces lengthwise over a coarse grater. Put the shreds into very cold water (iced if possible) and leave for ½ hr. Drain the curls well.