A guide to modern cookery

what it is and how it is made. In any case, it should always bear some relation to the piece it accompanies, either in the constituents of its preparation or with regard to the size of the piece constituting the dish. I merely add that, since the constituents of garnishes are strictly denoted by the name the latter bear, any addition of products foreign to their nature would be a grave mistake. Likewise, the omission of any constituent is to be avoided, as the garnish would thereby be out of keeping with its specified character. Only in very exceptional circumstances should any change of this kind be allowed to take place. The constituents of garnishes are supplied by vegetables, farinaceous products, quenelles of all kinds, cocks’ combs and kidneys, truffles and mushrooms, plain or stuffed olives, molluscs (mussels or oysters), shell-fish (crayfish, shrimps, lobster, &c.), butcher’s supplies, such as lamb’s sweet-bread, calf’s brains, and calf’s spine-marrow. As a rule, garnishes are independent of the dish itself—that is to say, they are prepared entirely apart. At other times they are mixed with it, playing the double part of garnish and condimentary principle, as in the case of Matelotes, Compotes, Civets, &c. Vegetables for garnishing are fashioned and treated in accordance with the use and shape implied by the name of the dish, which should always be the operator’s guide in this respect. The farinaceous ones, the molluscs and shell-fish, undergo the customary preparation. I have already described (Chapter X.) the preparation of quenelles and forcemeats for garnishing. Other recipes which have the same purpose will be treated in their respective order. PART II RECIPES AND MODES OF PROCEDURE In Part I. of this work I treated of the general principles on which the science of cookery is founded, and the leading operations constituting the basis of the work. In Part II. I shall proceed from the general to the particular—in other words, I shall set forth the recipes of every dish I touch upon, its method of preparation, and its constituent parts. With the view of making reference as easy as