- 1. Vegetables.
- 2. Truffles.
SOCLES
Socles are stands on which to raise birds, chops, or other articles above the dish to give them a better appearance, and allow more garnishing. They are also used as supports against which to rest larger pieces of meat, fish, tongue, etc., to keep them in place. Elaborate socles of various shapes are made of tallow by caterers, but these are not practicable for ordinary cooks to undertake, and they are also in questionable taste. The simple supports given below are easily made, and well repay the trouble, especially for cold dishes. They should be stuck to the dish with white of egg, so they will be firm. The simplest way of making a socle is to take a loaf of stale bread, remove the crust, and cut the crumb to the desired shape. Then spread it with butter, and cover it with parsley chopped very fine. If to be used for a hot dish, immerse the bread in hot fat until it takes a golden brown. Another simple socle can be made of hominy. Fill a well-buttered cake-tin or plain mold with boiled hominy. When cold it will retain the form of the mold. If desired, the sides of the mold can be ornamented with vegetables of different colors cut into fancy shapes. (See [picture].)
- 1. Green string beans.
- 2. Balls of carrot or beet cut in halves, or slices stamped into small rounds.
- 3. Parsley stalk.
- 4. Balls of carrot, large green peas or capers.
- 5. Slices of string beans.
