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#1
08-28-2006, 07:13 AM
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 traditional garnishes My tutor is ace, don't get me wrong, he is making us think really hard and learn properly, but I'm a bit stuck. I've "googled", til my fingers are blue. I have a test on Wednesday and one of the biggies, is list 6 traditional garnishes. By this he means dishes that have history. The example he gave us was "Peach Melba" Peaches, then ice cream, then the raspberry sauce/jus/couli. Then he just said "find 6 more" I'm assuming that french onion soup with the cheese crouton will do, beef consomme with the clarified butter fried crutons, the only other oldie I could find was "sauce veronique", with the white wine sauce and the sauteed grapes. But I have to say I can't find anymore traditional garnishes. We've already run thru "Forestiere", "Florentine", "Princess", and "Doria", and they are not what he's after. Can anyone give me a clue on where to look. The library is a minefield with soooooooooo many books  Thanks, anyone, Suzieq X X X      |
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#2
08-28-2006, 07:39 AM
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| If you can find a copy of Larousse Gastronomique, preferably an older one such as the 1961 translation, you will be the star of the class. The 2001 version is okay, though.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#3
08-29-2006, 06:24 AM
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| Thanks for that, I'll have a look in the library, ur a star. Susanne, aka "glendas" X |
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#4
08-30-2006, 08:09 AM
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| Sorry luv, you are an ABSOLUTE STAR!!!! Found the book in the library, got HEAPS of garnishes. Found the 1986 version, but it's all good. U R right, I will be the star of the exam. Thanks Suzanne, Luv Susanne X |
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