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Finishing Touches
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Use edible decorations to enhance the presentation of whole roasted joints and individual cuts and slices of beef, veal, lamb and pork. Place the decorations around joints on a serving platter or alongside the slices of meat on individual dinner plates, not on the sauce or gravy.
Piped Potatoes
Enrich puréed potatoes with egg yolks and butter. Pipe on to baking sheet and bake at 200°C for 5 minutes.
Turned Vegetables
Boil turned vegetables, such as courgette, turnip and carrot, until tender; they can also be glazed.