Garnishes and accompaniments

Garnishes

  •     Croutons              Dices or other shapes made from bread, pastry, toast.
  •     Vegetables          Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables.
  •     Profitroles      Prepared form chou paste. They are miniature cream puffs which may be filled ( pastry cream, chocolate) or used plain.
  •     Cereals                                          Rice or barley.
  •     Seafood                                         Diced or flaked.
  •     Pastas                   Spagheti, Noodles, other pasta products such as star letters, cornet, etc.
  •     Poultry                                          Usually small dices or juliennes.
  •     Meats                                            Usually small dices or juliennes.
  •     Cream                                           Unsweetened whipped cream or sour cream.
  •     Cheese                                           Cheese balls, or grated Parmesan served with croutons on one side.

 Accompaniments

  •     Pitite Marmite                    Sippets, Parmesan cheese.
  •     Potage Bonne Femme        Flutes.
  •     Minestone                           Parmesan cheese.
  •     Puree soups                        Croutons (fried)
  •     Bortsch a la Russe             Sour cream, beetroot juice, bouchees, duck forcemeat.
  •     French onion soup             Slices of dry french bread, Parmesan cheese.

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