Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs.
Serve on a lettuce leaf, garnish with finely-chopped celery.
Serve on platter, garnish with watercress or parsley.
Garnish with parsley, and serve with marmalade or apple sauce.
Then place them on large platter, place yolk in center, garnish with parsley, and serve.
Garnish with a little bright colored jelly or jam.
Where there are two cold tongues on one dish, it is usual to split one to be helped lengthways, and garnish it with the other, cut into circular pieces, and laid handsomely round.
Garnish with baked tomatos, or mushrooms, or large roasted chestnuts peeled.
When it in the dish appears, Garnishwith the jaws and ears; And when dinner-hour nears, Ready let it be.
Remove to a hot platter; draw out the strings; garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce.
Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top and garnish with sliced lemons.
Pour into a deep glass dish; put the whites on top, and garnish with jelly or candied fruit.
Garnish with lemon and serve with Maître d'Hôtel butter.
Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat.
Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.
Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.
Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives.
Mix thoroughly and serve on lettuce leaves with French dressing and garnish with green and red peppers cut in squares.
Add a few hard-boiled eggs and capers; garnishwith sprigs of fresh parsley.
Garnish with chopped egg and chopped parsley, and serve on lettuce leaves.
A neat way is to serve the salad in individual salad dishes, lining each dish with a lettuce leaf, garnish the salad with an olive stuck up in the center of each portion.
How constantly do even pious people garnish their conversations and their epistles with such phrases or with the symbols D.
If you cannot procure a mould place the fillet upon a dish, and garnish it tastefully with croutons of aspic.
Garnish of Silver Attelettes] [Illustration: Croustade for the Turkey a la Nelson (No.
Garnish with slices of hard-boiled eggs and lemon.
Fry the whiting in very hot salad oil, instead of lard, of a very light brown colour; dish it on a napkin, garnish with fried parsley, and serve shrimp sauce in a boat.
When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.
Before serving squeeze on a little lemon juice and garnish with squares of fried bread.
One of them rode down the icy trail to Indian Gardens and brought back crisp, spicy watercress to garnish the turkey.
This little stream is full of delicious watercress, and more than once on festive occasions a ranger had gone down and brought back a supply to garnish the turkey.
Pile the asparagus on the croutes, cover with sauce, garnish with strips of cucumber, and a little chopped parsley, and serve as a vegetable entremet or as an entree for a vegetarian dinner.
Arrange in an entree dish, pour the sauce over andgarnish round with croutons of fried bread.
When cooked lift from the pan onto a tin sheet, then slide carefully into the dish on which it is to be served; garnish with lemon and hard-boiled eggs, the gravy in the pan served with it.
Garnish the tripe on the dish with six croutons of bread cut in shape of half a heart and fried in butter.
When done dish up on a platter, garnish with corn fritters, and serve sauce supreme separate.
Make some shirred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.
Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers saute au Madere.
Use the meat for salad, an entree dish, or to garnish the soup.
Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes.
Heat some preserved figs, and garnish with two for each person.
Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.
Garnish with boiled cauliflower with a little Bearnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising.
Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom.
When done place on a platter and garnish with lettuce braise, peas in butter, and onions glaces.
Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.
Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves.
Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes saute and green peppers cut like matches and sauteed in butter.
Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half.
Put a little chopped celery around the edge as a garnish and send at once to the table.
Butter thin slices of pumpernickel or brown bread; put between each two slices a very thin layer of Swiss cheese, put two together, and cut into triangles; garnish with cress.
Cover each slice thickly with this paste; garnish with hard-boiled white of egg, cut into diamonds or tiny crescents, and olives cut into rings.
Stir into it two tablespoonfuls of sauce tartare; spread this on six or eight rounds of buttered bread browned in the oven; garnish the tops with grated cucumber and send to the table.
Garnish with little pieces of water cress before putting on the last slice.
Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.
Arrange each canapé on a square of lace paper on an individual heated dish, put the mixture in the center, garnishwith the yolk of the eggs pressed through a sieve.
Put this between thin slices of bread and butter, and garnish with water cress.
After unpacking our few embellishments, we set up a clumsy but comfortable sofa for my mother, and tried to divert her sadness a little by many a shift and device to garnish our narrow realm.
Nut=--Add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts.
Serve with ripe olives and wafers or as a garnishto meat dish.
Stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course, often the second course.
Garnish with parsley or spinach leaves or with lettuce and fringed celery.
Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.
Baked tomatoes are very suitable for a garnish or accompaniment.
Serve with salt or with some of the salad dressings as a garnish for meat dishes, or as fresh fruit with sugar or sugar and lemon juice.
Orange Garnish for Salad or Cold EntrA(C)e= Cut a small hole in one end of as many oranges as desired.
The garnish should be a suitable one and should harmonize with the ingredients of the salad.
Nice perfect flowerets with Sauce AmA"ricaine or any suitable sauce may be used as a garnish for timbales and other true meat dishes.
Steele's comedies with all their gaiety and humour were wholly free from the garnish of oaths and unwholesome expletives which his contemporaries seemed to think essential to stage emphasis.
They seemed indeed at first to think that what was only the garnish of the former 'Tatlers', was that which recommended them; and not those Substantial Entertainments which they everywhere abound in.
Finish with a garnish of sliced lemon, and serve with either boiled rice or whole boiled potatoes.
Serve as a relish before dinner, on a bed of cracked ice, with a garnish of parsley.
Garnish with sliced lemon and watercress, and serve with green grape jelly.
Garnish the dish with thin slices of lemon, and serve very hot.
In the first place never telephone for hamburg steak nor buy that already chopped and mounded ostentatiously on a platter with a garnish of parsley.
Garnish the plate on which the fish are served with cress and slices of lemon rolled in finely minced parsley.
Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve.
Garnish with a little finely chopped parsley or sprigs of water cress and serve with paper-bag baked potatoes.
Garnish with parsley and serve with fingers of crisp toast.
If desired some thin slices of bacon can be cooked at the same time in a separate bag and be used as a garnish for the cones.
Serve with cream sauce and garnish with thin, crisped slices of bacon and tiny corn oysters.
Spread this mixture on circles of "bagged" bread about the size of a silver dollar, and add a garnish of hard-boiled yoke of egg, rubbed through a sieve and a little finely minced parsley.
Cut open the bag, put the fish balls on a hot platter, garnish and serve plain with a tomato sauce.
When thoroughly blended, pour over the chicken, garnishwith chopped parsley, a few mushroom heads and half moons of crisp puff paste.
Serve on a hot dish with a garnish of quarters of lemon that have been rolled in finely minced parsley.
Remove from the bag, lift carefully on to a hot platter, garnish with water cress or parslied lemon slices and serve.
Arrange on a hot dish, and garnish with fried sippets of bread or toast.
Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.
Make up into balls, cover with egg and bread crumbs, and fry in hot fat; arrange in a circle and garnish with fried parsley.
Shape again and fry in very hot fat, arrange in the form of a wheel on a dish paper, garnish with fresh or fried parsley, and serve hot.
Garnish with parsley and fried bread, and serve hot.
Stand in a saucepan of boiling water for three hours; dish up the meat, garnish with the carrot, strain the gravy, season and flavour, boil up and pour over.
Dish the fish carefully and pour the sauce over it; garnish with the moulds of rice.
Fry a good colour, pile high on a dish, garnish with fried parsley, and serve very hot.
