Vegetable Garnishes

 

VEGETABLE GARNISHES SUITABLE FOR COLD DISHES

All such vegetables must be well cooked, seasoned and glazed and be approximately the same size.

  1. Carrots shaped as baby carrots.
  2. Swede and turnip cut with a parisienne cutter.
  3. Cauliflower in small bouquets.
  4. French beans in bundles.
  5. Peas placed in artichoke bottoms.
  6. Asparagus points made into bundles, decorated with strips of pimento.
  7. Tomatoes, blanched, peeled and decorated.
  8. Tomatoes, blanched, peeled, cut in half, seeds removed and filled with cooked peas or vegetable salad, set in aspic.
  9. Cucumber boats filled with shrimp butter, garnished with small peeled shrimps.
  10. Vegetable salad set in aspic.

 

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