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traditional garnishes

post #1 of 4
8/28/06 at 7:13am
Thread Starter 
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:confused: :confused: :confused:

Thanks, anyone, Suzieq X X X
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post #2 of 4
8/28/06 at 7:39am
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.
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post #3 of 4
8/29/06 at 6:24am
Thread Starter 
Thanks for that,
I'll have a look in the library, ur a star.
Susanne, aka "glendas" X
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post #4 of 4
8/30/06 at 8:09am
Thread Starter 
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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