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.