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Garnishes for meat

Source of Recipe

A little of everywhere
1. Fish, Game and Poultry Recipe, Roasts of beef, lamb or mutton may be garnished with browned potatoes, croquettes of rice or potatoes, mashed potato cups filled with green peas or diced vegetables, or slices of carrot, parsnip or turnip sauteed or fried in deep fat or with boiled onions and sprays of parsley or cress.
2. Roast pork may be garnished with any of the above or with baked apple or sauteed apple rings filled with jelly.
3. Fried bananas make a suitable garnish for roast of mutton.
4. Chops and steaks may be served with a simple garnish of parsley or cress and a slice of lemon or in a border of French fried potatoes, Saratoga chips or lattice potatoes.
5. Creamed meat dishes may be served with triangles or rounds of toast, in borders of rice or mashed potato, in croustades of bread, in timbale cases or patty shells or in cups of rice or mashed potato.
6. Sausage, meat balls or chops are attractively arranged about a mound of rice, mashed potato, macaroni or spinach.
7. Roast or fried chicken may be served in a border of celery or of fried oysters or with a simple garnish of parsley or cress.
8. Roast duck is attractive with endive and slices of orange and olives or with rice cups filled with currant jelly; roast goose with broiled sausage, gooseberry sauce, apple or barberry jelly or cooked rings of apple; roast quail with squares of fried mush and cubes of currant jelly.
9. Fish steaks, broiled fish or baked fish are usually garnished with slices of lemon and parsley or cress.
10. Slices of hard cooked eggs are often used as a garnish for fish.
11. Fat fish such as salmon may be garnished with slices of cucumber or of tomato or whole tomatoes stuffed.
12. Fish may also be garnished with potatoes, peas, onions or tomato in any form.
13. Other garnishes that may be used to give color are olives, radishes, mushroom caps, small green pickles, strips of green pepper or pimiento.
Sauce Godard
Place 1 3/4 cups of Champagne or dry white wine in a pan with a very fine Mirepoix containing ham, and reduce by half. Add 1 litre ( 1 ¾ pt or 4 ½ US cups) Sauce Demi-glace and 2 dl (7 fl oz or 7/8 US cups) Sauce Demi-glace and 2 dl ( 7 fl oz or 7/8 US cups) mushroom essence. Simmer gently for 10 minutes and pass through a fine strainer, then continue to simmer gently, reduce by one-third and pass again through a fine strainer. This sauce is specially used to accompany releves garnished ‘a la Godard’.

Filet de Boeuf a la ProvencaleLard the fillet; Poele and glaze it at the last moment. Place it on a long dish and surround with stuffed tomatoes and stuffed mushrooms, arranged alternately. Serve a Sauce Provencale separately.

Sauce Provencale
Heat 2 ½ dl (9 fl oz or 1 ¼ US cups) oil in a pan until almost smoking hot, add 1 ½ kg (3 lb 6 oz) roughly chopped flesh only of tomato and season with salt, pepper and a pinch of caster sugar. Add 1 small clove of crushed garlic and 1 tsp chopped parsley; cover with a lid and allow to cook very gently for 30 minutes.

Note: Although there are several recipes for preparing this sauce, the above is an authentic one which is derived from the provincial bourgeois kitchen of Provence and is actually a Fondue of tomatoes.


Filet de Boeuf Richelieu
Lard the fillet and either Poele or roast it; if Poele, glaze it at the last moment. Surround with distinct bouquets, placed in such a way as to contrast the colours, of stuffed tomatoes; stuffed mushrooms; small Pommes Chateau; and whole or halves of neatly trimmed braised lettuce. Prepare a lightly thickened gravy from the juices from the cooking after first removing all fat and passing through a fine strainer.
Roast pork may be garnished with any of the above or with baked apple or sauteed apple rings filled with jelly.

Fried bananas make a suitable garnish for roast of mutton.

Chops and steaks may be served with a simple garnish of parsley or cress and a slice of lemon or in a border of French fried potatoes, Saratoga chips or lattice potatoes.

Creamed meat dishes may be served with triangles or rounds of toast, in borders of rice or mashed potato, in croustades of bread, in timbale cases or patty shells or in cups of rice or mashed potato.

Sausage, meat balls or chops are attractive arranged about a mound of rice, mashed potato, macaroni or spinach.

Roast or fried chicken may be served in a border of celery or of fried oysters or with a simple garnish of parsley or cress.

Roast duck is attractive with endive and slices of orange and olives or with rice cups filled with currant jelly; roast goose with broiled sausage, gooseberry sauce, apple or barberry jelly or cooked rings of apple ; roast quail with squares of fried mush and cubes of currant jelly.

Fish steaks, broiled fish or baked fish are usually garnished with slices of lemon and parsley or cress. Slices of hard-cooked eggs are often used as a garnish for fish. Fat fish such as salmon may be garnished with slices of cucumber or of tomato or whole tomatoes stuffed. Fish may also be garnished with potatoes, peas, onions or tomato in any form.

Other garnishes that may be used are celery curls, olives, radishes, mushroom caps, small green pickles, strips of green pepper or pimiento.