Garnish

“ Pastry made of puff paste and eggs.
Amirale (à l') (Fr.) . A garnish; used chiefly for fish consisting of fried oysters, sliced fillets of lobster, and brown sauce. The term is also applied to meat dishes and sweet entremets.
Anglaise (à l') (Fr.) . English style. Affixed to a dish usually, but not necessarily, implies that it consists of something plainly roasted or boiled, or that the dish is prepared in a style typical of England.
Angouste (à l') (Fr.) . An American garnish for meat entrées, consisting of baked eggs. ”

“ Garnish, either with a purée of tunny, salmon, milt, &c., or a hash or salpicon of lobster, shrimp, &c., thickened by means of a mayonnaise with jelly, or a fine macédoine of vegetables with mayonnaise, or a purée composed of the withdrawn yolks combined with a little butter, some cold Béchamel sauce, and herbs. ”

“ They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour, gives them their special and definite character when they are served up in the diner’s plate. ”

“ One word here about uneatable decorations, never admit them at a children’s party; they are the very part of the feast the little people will most crave; red leaves for them must be of red currant-jelly, yellow of white, etc.
[197] “Forced butter” is another form of garnish which adds much to the appearance of glazed ham or tongue. It is butter beaten to a white cream, then put in a forcer, and a pattern traced on the ham, which must be followed just as in icing a cake. ”

“ Upon receipt of a telegram, Edwards dug the carbon copy of the missing chapter out of his files, sent it on to New York, and presently received an extra $5 with the editor's compliments.
"My brow shall be garnished with bays."
AMERICA
Editorial Rooms, Chicago.
Aug. 16, 1889.
Dear Mr. Edwards:—
In regard to the enclosed verse, we would take pleasure in publishing it, but before doing so we beg to call your attention to the use of the word "garnish" in the last line of the first verse, and the second line of the second. The general idea of "garnish" is to decorate, or embellish. ”

“ Croquettes and cutlets may be garnished as fancy suggests, but the accompaniment should always be served separately. Tomato and Périgueux sauces are the most commonly used, and the best garnishes for the purpose are all the purées, peas, French beans, and jardinières. ”

“ When the objects are inside ones, a coat of spirit varnish may be passed over the gold leaf, then a glow from the gilder’s chafing dish may be given, and finally a coat of oil varnish. The workman who causes the chafing dish to glide in front of the varnished surface, must avoid stopping for an instant opposite any point, otherwise he would cause the varnish to boil and blister. This heat brings out the whole transparency of the varnish, and lustre of the gold. ”

“ The following is a good store gravy.—Boil a ham, or part of one, in water to cover it, with four onions, a clove of garlic, six eschalots, a bay leaf, a bunch of sweet herbs, six cloves, and a few peppercorns. Keep the pot covered, and let it simmer three hours. The liquor is strained, and kept till poultry or meat of any kind is boiled; put the two together, and boil down fast till reduced to three pints; when cold, it will be a jelly, and suits any sort of ragout or hash.
Every cook ought to learn the art of larding, and also of braising, as they are both used in made dishes. ”

“ Make a gravy of this liquor, in a silver dish (with a spirit lamp beneath) , added to a small pat of butter, the juice of a lemon, a tablespoonful of Worcester sauce, with cayenne and salt to taste, and half a wine-glassful of port wine. Warm the meat through in this gravy, which must not boil.
Of course these two last-named dishes are only intended for bachelor-parties. Lovely woman must not be kept waiting for “duck-squeezers” or anything else. ”

“ If you wish to add the feet, you will scald them and scrape off the skin. Then cut off the ends of the claws, and you have the feet perfectly clean; put them with the gizzard, liver and heart to boil as the basis of your gravy. The French people always save all the feet of all kinds of poultry. They prepare them in this way and put them into soups; sometimes they cook them till the bones grow gelatinous, till they are very soft and tender; they dress them with sauce and serve them as what they call an entree or side dish. They make a dish which is more delicate than pigs’ feet. ”

“ Perchance, some spring a higher freshet will float them within his reach, though they may be watery and frost-bitten by that time. Such shrivelled berries I have seen in many a poor man’s garret, ay, in many a church-bin and state-coffer, and with a little water and heat they swell again to their original size and fairness, and added sugar enough, stead mankind for sauce to this world’s dish. ”

“ He enumerates, among other objects, a table for chopping and mincing herbs and vegetables; pots, trivets or tripods, an axe, a mortar and pestle, a mover, or pot-stick, for stirring, a crook or pot-hook (uncus) , a caldron, a frying-pan, a gridiron, a posnet or saucepan, a dish, a platter, a saucer, or vessel for mixing sauce, a hand-mill, a pepper-mill, a mier, or instrument for reducing bread to crumbs. John de Garlande, in his “Dictionarius,” composed towards the middle of the thirteenth century, gives a similar enumeration ”

“ It is still better if you have one of the pretty “enamelled” bake-dishes lined with porcelain, with silver stands for the table. They are invaluable for puddings, scallops, etc.
Stewed Corn.
Stew one quart of canned corn in its own liquor, setting the vessel containing it in an outer, of hot water. Should the corn be exceptionally dry, add a little cold water. When tender, pour in enough milk to cover the corn, bring to a boil, and put in a tablespoonful of butter rolled in flour, and salt to taste. Stew gently, stirring well, three or four minutes, and turn into a deep dish. ”

“ From the further use of “grain” for the texture of substances, such as wood, meat, &c., “engrained” or “ingrained” means ineradicable, impregnated, dyed through and through. The “grain” of leather is the side of a skin showing the fibre after the hair has been removed. The imitating in paint of the grain of different kinds of woods is known as “graining” (see Painter-Work) . “Grain,” or more commonly in the plural “grains,” construed as a singular, is the name of an instrument with two or more barbed prongs, used for spearing fish. ”

“ Brown hard spirit varnish—is made by putting into a bottle 3 pounds of gum sandarac, with 2 pounds of shellac, and 2 gallons of spirits of wine, 60 over proof; proceeding exactly as before directed for the white hard varnish, and agitating it when cold, which requires about 4 hours’ time, without any danger of fire; whereas, making any spirit varnish by heat is always attended with danger. No spirit varnish ought to be made either near a fire or by candle light. ”

“ The truth is that she has overdone the seasoning. She doesn't want to be parsimonious, which is just what the French cook is with his flavors, only he, more scientifically, calls it using good judgment. If he uses garlic in a salad, it doesn't necessarily follow that the entire household 13must take on the atmosphere of an Italian barber shop, for he uses garlic or onion, not to give their flavor to a dish, but to bring out the flavors of the vegetables with which they are used. ”

“ But in neat and careful serving it is essential to have a soup-ladle, a gravy or sauce ladle, a pair of tongs or shells for block sugar, a slender-tined silver fork for pickles, a plentiful supply of large and medium-sized spoons, a carving-rest, a crumb-scraper, and at least one broad silver knife and fork, which if occasion requires may do duty at several courses.
LAST BUT NOT LEAST.
In offering a second portion of anything do not remind one that he has already been helped. ”

“ Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut in small pieces and stewed over it, a head of cellery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken the gravy, and serve it up ”

“ Take twenty fair codlings being peeld and codled tender and green, put them in a clean silver-dish, filled half full of rose-water, and half a pound of sugar, boil all this liquor together till half be consumed, and keep it stirring till it be ready, then fill up the dish with good thick and sweet cream, stir it till it be well mingled, and when it hath boil’d round about the dish, take it off, sweeten it with fine sugar, and serve it cold. ”

“ Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil’d, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter. ”

“ It will clear the way for easy work if I here give the directions for making one of [7] the most necessary and convenient aids to fine cooking—the above-named glaze. To have it in the house saves much worry and work. If the soup is not just so strong as we wish, the addition of a small piece of glaze will make it excellent; or we wish to make brown sauce, and have no stock, the glaze comes to our aid. ”

“ Pour over it the boiling water, the stock or gravy, and the tongue liquor, heated. Unless the gravy is highly seasoned, it is a good plan to boil a bay leaf, a sprig of parsley, a slice of onion, and a few sweet herbs in a cup of water, and then to strain this, and pour it over the gelatine instead of using the plain boiling water. Flavor the jelly with the vinegar, the sherry, pepper, and salt, if the last is needed. Strain all through a cloth. ”

“ The quality of varnish depends upon the qualities of the gums, the proportion of oil and turpentine and the care which is exercised in the boiling process.
158. Flowing Copal Varnish. — (1) Lay on the varnish quickly in a good heavy coat. Use a good varnish brush and dip the bristles deeply into the liquid, wiping them off just enough to prevent dripping. (2) Wipe the bristles quite free of varnish; go over the surface and pick up as much of the surplus liquid as the brush will hold. Replace the varnish in the can by wiping the [161] bristles on the wire of the can. ”

“ Hereabouts you begin to become sensible of a change in the cookery at the table-d'hôtes; and in the gradually increasing predominance of oil and garlic, you recognise the kitchen influences of the sweet south. Garlic is a word of fear—of absolute horror to a great proportion of our countrymen, whose prejudices will permit them to learn no better. ”

“ Take almonds, and pound them, and mix them with wine, till they make a thick “milk,” and colour it with saffron, and put it in a saucepan, and put into it a good quantity of figs and currants, and add ground ginger, cloves, galingale (a spice much used in the middle ages) , and cinnamon; let all this boil; add sugar, and pour it over your capon or pheasant.
The leche in this first course was, perhaps, the dish which is called in the receipts a leche lumbarde, which was made thus:—
Take raw pork, and pull off the skin, and pick out the skin sinews, and pound the pork in a mortar with raw eggs ”

“ Graining is often overlooked in the rage for stained white wood or olive greens in interior work, but it will always find favor with those who have experienced its wearing qualities as compared with plain painted work; for should the varnish be of good quality and not crack, the work, if properly done, will stand for years and will not fade in the manner that paint does, and where the work is properly done on new wood it cannot be chipped off unless the wood is taken off with it. ”

“ Instead of these charming vases, the wealthy people prefer abominable big-bellied, podgy, ill-shapen English pots, covered with a thick coating of varnish, and resembling large jack-boots polished white. ”

“ Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. ”

“ PALE BRASS LACKER Take 2 galls. spirits of wine, 3 ozs. cape aloes, cut small, 1 lb. fine pale shellac, 1 oz. gamboge, cut small, no turpentine. Varnish made exactly as before, but observe, that those who make lackers frequently want some paler and some darker and sometimes inclining more to the particular tint of certain of the component ingredients; therefore if a 4 oz. vial of a strong solution of each ingredient be prepared, a lacker of any tint can be prepared at any time as by changing varnish. ”

“ Make gravy of a cup of good soup or broth, poured into the pan in which the heart was baked, and thickened with a tea-spoonful of brown thickening. Many people like red currant jelly made hot and served with it as sauce. The platter and plates must be very hot and the heart covered as it goes to table. ”