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Garnitures
Appears in
Published 1991
The term garniture is somewhat confusing because it is used in so many different ways. In America, a garniture often means a bit of decoration, usually not meant to be eaten, that is put on the side of the plate to give added color—most commonly, a sprig of parsley. In French terminology, a garniture is usually a vegetable or vegetables served as an accompaniment to meat or fish.
Garnitures for braised meats and stews are often served over the sliced meat or along with the pieces of meat in the stew, to give the impression that the garniture has been cooked with, and is an intrinsic component of, the braise or stew.