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In the work of the kitchen, garnishes have an importance and play a role which no practising cook can afford to misunderstand. Their composition should always be in direct keeping with the item or piece that they will accompany. All fanciful outlandish ideas should be rigorously avoided.
According to the need and above all to the nature of the item that they will accompany, garnishes are prepared from vegetables, farinaceous products, various moulded forcemeats, Quenelles of different sizes and shapes, cockscombs and kidneys, all types of mushrooms, olives, truffles, molluscs and crustaceans, and sometimes eggs, small fish and certain meat products.