For fried fish—soles, fillets, lobster cutlets, &c., it is better to fry the parsley which is used for their garnishing. Double-curled parsley, well dried, thrown into a wire basket and plunged into the boiling fat, for one minute only, is the way to obtain this.
Crisp, fried croutons of bread, tiny potato balls, rice balls, sliced lemons, small bright tomatoes, and slices of hard-boiled egg, are all excellent for garnishing purposes.
Fish that has been baked in the oven—excepting always that which has been done au gratin, and which requires no garnish—will often be made to look very pretty if a few fancy shapes be stamped out of cooked vegetables, say the red of a carrot, the white of a turnip, tiny sprigs of cauliflower, &c., always using green parsley to finish off the outer edge. Where there is the will to do it, means will not be lacking whereby the simplest dish may be made to look elegant.
UNWIN BROTHERS
WOKING AND LONDON.
Transcriber Note
Hyphenation was standardized to the most commonly used version. Some accents were corrected and one added for consistent usage. The measurement "nob" (small amount) was retained rather than the current "knob".