Reference > Cooking Methods & Techniques > Garnishing

Garnishing

Instructions

To decorate cold sweet dishes, use fancy cakes, icings, fruits either fresh, candied, compote or glace; jellies or blanc-mange molded, or made into a layer and then cut into fancy shapes. Spun sugar makes a fine decoration, and can be formed into nests, wreaths, balls, or simply spread irregularly over a dish.

Source

The Century Cook Book (1901).

Print

Print recipe/article only


comments powered by Disqus