I had to find this, from Henri Charpentier, "Life a la Henri:"
"Did you know that a revolution in cuisine had released chefs and their assistants from the slavery of a foolish extreme of decoration? The leader of this revolution was the great Escoffier. What Escoffier did was bring an end to the custom of decorating hot dishes. We still decorate cold dishes... but for hot dishes garniture is all that is required.
"I have spent a large slice of my life decorating hot dishes. I have worked in a frenzy of inspiration carving designs in a border of noodle paste... I have carved carrots, beets, potatoes, parsnips, and other root vegetables into shapes like flowers. Now what was the trouble with that? The patrons were made too much aware that the food had been handled. Aftrr all food is too be eaten. But there was a further difficulty with the time element. The process of decorating hot dishes was dreadfully time consuming...
"Now you see? I am not a fanatic about decoration. I want to see imagination employed in the preparation and serving of food. But, please, never let me see any garniture that is not designed to be eaten; indeed, never let me see any that does not of itself set the appetite on fire!"
Everything old is new again!