GARNISHING FOOD.

Auckland Star, Volume LXVII, Issue 21, 25 January 1936, Page 16

GARNISHING FOOD.

SECRET OF GOOD SERVING.

All kinds of food look more inviting if suitably garnished, and as each course appears "at table it should be. made attractive by attention to these details. Some garnishes are purely decorative and not meant to be eaten, others add to the flavour as well as the appearance of the food. To take" each course in turn, starting with the prelude to the meal, the cocktail, that is improved by the garnished cherry in a sweet aperitif and olive in a dry one. Soup is garnished in several different ways, which vary to suit the flavour. A thick soup made from peas or lentils is improved by a garnish of dried fruit and fried croutons; clear soup looks more inviting if little custard dice, Italian pastes or Parmesan cheese is served with.it* A fish dish looks more inviting if the correct garnish is used. Even a very simple fish, such as a grilled herring, becomes out of the ordinary if mustard sauce is served with it in little boats or baskets cut oi)t of lemon rind. Fried fillets of fish need little lemon butterflies, and fish au gratin looks nice with fine brown breadcrumbs sprinkled over it. » To make the most of any vegetables 3 - ou must have a good supply of suitable cutters, knives and otjier gadgets. For example, potatoes can be quite easily cooked so that they not only taste very nice, but also help as a garnish. You can get a little scoop made of stainless steel for a few pence. This, plunged into a peeled potato, gouges out little circles of the vegetables about the size of a marble, which, fried in boiling fat and served piping hot, are always enjoyed. Another alternative is a cutter that slices the potato into thin trellisses, and these fried also make a good garnish. There are other gadgets for cutting parsley and slicing potatoes and cucumbers.