^ Potatoes for Garnishing. — Take potatoes sufficient in number to decorate
a dish : wash, peel and cut in any form fancied — whether balls, pine-apples,
stars, diamonds, etc. ; let stand in salted water a little while, dry upon a
towel, and place at b«»ttom of 8aueef)an, cover with clarified butter, briiis
quickly to boil, and then cook slowly till of a fine golden brown ; drain and
fry lightly in frying pan with butter, ail ding a little veal glaze. Let them be ready
just in time for the dish they are to garnish. Or mash and fry in spoonfuls in
a frying pan with drippings or a little butter, aud place upon small collops of
calf's liver or meat of any kind, or arrange them in a rim round a disn of
fried sausages. Or for a Potato Border pare and boil fine medium-sized pota-
toes, mash and beat with a large fork till light as a feather; add table
£poon butter, teaspoon salt, yolks of two eggs, (the whites make it more dif-
ficult to form in shape) and three-quarters of a gill of hot cream✪ Potatoes for Garnishing; mix well,
press the potato tightly in the crown mold and let stand fifteen minutes in
632 GARNISHES AND 8AT7CES.
a warm place ; then tarn oat carefully on platter, brush with Pastry Glaze,,
brown in oven and fill center with a ragout, fricasee or whatever wished.
8UOOESTIONS FOB GARNISHES.
Garnishes should be used as freely as possible in the different dishes,
making the latter inviting to the eye as well as to the palate. Mutton cutlets,
for instance, neatly arranged upon the same dish with green pease or toma-
toes, appear far more attractive than when dished apart from the vegetables.
Fish, cold meats, fowls, etc.,- can be charmingly decorated with sprigs of
parsley, chopped carrots, and such-like trifles. A form of blanc mange
m a glass dish surrounded by crimson preserves looks doubly tempting. A
roast of beef surrounded with flowrets of cooked cauliflower, alternated
with slices of red beet makes a handsome dish, and the variety of garnishes
are as many as the ingenuity of the cook may devise. Some of the most
common for small game are dried toasted bread, slices of lemon, parsley and
currant jelly ; for larger game, such as wild duck, etc., cranberry sauce, ap-
ple sauce, sliced lemons or oranges and parsley, and for a goose, nothing is
nicer than baked apples. For prairie chicken, an easily prepared and pal-
atable garnish is slices of fried salt pork. It is cooked with the chicken in-
stead of butter or lard, thus giving the latter a delicious flavor, while the
pork is also flavored with the chicken ; when served, a slice of pork accom-
panies a piece of chicken. One should not fail to try this dish, as she will
nndlthe frying With Salt Pork to be quite an addition.
SAUCBS FOB FISH.
fl
. For Baled FUh. — ^Egg or vinegar sauce.
For Boiled Fish, — Hollandaise or liver sauce.
SAUCBS FOR MEATS.
For Boiled Beef, — Apple, asparagus, chili, cucumber, curry or norse*
radish sauce.
For Roast Beef, — Celery, drawn butter, lobster, mushroom, mhstard.
parsley, pickle and shrimp sauce.
-For Stewed Beef, — Oyster sauce.
For Fried Beefsteak, — Brown onion, cream or roux saace.
For Boiled Tongue, — ^Tartar sauce.
For Boiled Lamb, — Anchovy or Hollandaise sauce.
For Roast Lamb, — Chestnut or mint sauce.
For Boiled Mutton, — ^Tomato or caper saace.
For Boiled Veal, — Celery sauce.
For Roast Veal, — Mushroom sauce.
SAUCBS FOR POULTRY AND GAJOB.
Page 549 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
^ Potatoes for Garnishing. — Take potatoes sufficient in number to decorate a dish : wash, peel and cut in any form fancied — whether balls, pine-apples, stars, diamonds, etc. ; let stand in salted water a little while, dry upon a towel, and place at bottom of saucepan, cover with clarified butter, bring quickly to boil, and then cook slowly till of a fine golden brown ; drain and fry lightly in frying pan with butter, ail adding a little veal glaze. Let them be ready just in time for the dish they are to garnish. Or mash and fry in spoonfuls in a frying pan with drippings or a little butter, and place upon small collopsf calf's liver or meat of any kind, or arrange them in a rim round a disn of fried sausages. Or for a Potato Border pare and boil fine medium-sized potatoes, mash and beat with a large fork till light as a feather; add tablespoon butter, teaspoon salt, yolks of two eggs, (the whites make it more difficult to form in shape) and three-quarters of a gill of hot cream; mix well, press the potato tightly in the crown mold and let stand fifteen minutes in
632 GARNISHES AND SAUCES.
a warm place ; then turn out carefully on platter, brush with Pastry Glaze,, brown in oven and fill center with a ragout, fricasee or whatever wished.
SUGGESTIONS FOR GARNISHES.
Garnishes should be used as freely as possible in the different dishes, making the latter inviting to the eye as well as to the palate. Mutton cutlets, for instance, neatly arranged upon the same dish with green pease or tomatoes, appear far more attractive than when dished apart from the vegetables. Fish, cold meats, fowls, etc.,- can be charmingly decorated with sprigs of parsley, chopped carrots, and such-like trifles. A form of blanc mange m a glass dish surrounded by crimson preserves looks doubly tempting. A roast of beef surrounded with flowrets of cooked cauliflower, alternated with slices of red beet makes a handsome dish, and the variety of garnishes are as many as the ingenuity of the cook may devise. Some of the most common for small game are dried toasted bread, slices of lemon, parsley and currant jelly ; for larger game, such as wild duck, etc., cranberry sauce, apple sauce, sliced lemons or oranges and parsley, and for a goose, nothing is nicer than baked apples. For prairie chicken, an easily prepared and palatable garnish is slices of fried salt pork. It is cooked with the chicken instead of butter or lard, thus giving the latter a delicious flavor, while the pork is also flavored with the chicken ; when served, a slice of pork accompanies a piece of chicken. One should not fail to try this dish, as she will find the frying with salt pork to be quite an addition.
SAUCBS FOB FISH.
fl
. For Baled FUh. — ^Egg or vinegar sauce. For Boiled Fish, — Hollandaise or liver sauce.
SAUCBS FOR MEATS.
For Boiled Beef, — Apple, asparagus, chili, cucumber, curry or nhorseradish sauce
For Roast Beef, — Celery, drawn butter, lobster, mushroom, mustard, parsley, pickle and shrimp sauce.
-For Stewed Beef, — Oyster sauce.
For Fried Beefsteak, — Brown onion, cream or roux saace.
For Boiled Tongue, — ^Tartar sauce.
For Boiled Lamb, — Anchovy or Hollandaise sauce.
For Roast Lamb, — Chestnut or mint sauce.
For Boiled Mutton, — ^Tomato or caper saace.
For Boiled Veal, — Celery sauce.
For Roast Veal, — Mushroom sauce.
SAUCBS FOR POULTRY AND GAJOB.
Records on this page
Potatoes for Garnishing