Platter Décor

Herb bouquets are typically placed on the platter or carving board around the base of the roast. They are often tucked into the cavities or over the knuckles of fowl as well. Watercress is the preferred bouquet, as it serves both as décor and as a salad-like accompaniment. Other attractive, sturdy greens, such as frisée and treviso, may be used as well. If the roast is seasoned with a particular herb, decorate the platter with that same herb. Herb bouquets wilt quickly in a warm dining room. If a large roast is on display for several hours, replace its herb bouquets one or more times.