The drawing in brown upon the soclebeneath this fresco, is by Pierino del Vaga, and represents the death of Archimedes.
In the socle beneath is Solon addressing the people of Athens.
Place a wedge-shaped socle of bread in the middle of a dish, and fasten it to the dish with white of egg, so that it will be firm; rest the slices against it; conceal the side of socle with garnish of fresh lettuce leaves.
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.
When ready to serve place the fillets on the top of a socle made of hominy, and ornamented on the sides with green beans and balls of carrot, or green peas (see illustration page 322).
Spinach or mashed potato pressed into form of socle may be used, and the chops rested against it, the bones pointing up or slanting.
Garnish the dish with aspic, with flowers, or leaves; or, if socle is not used, pile the pieces in pyramidal form and garnish.
Arrange them on a socle or on a mound of salad, and serve with them a Mayonnaise sauce and lettuce.
Ornament the top of socle with a star of aspic, or with a bunch of nasturtium, or other blossoms or leaves.
Trim them and dress them around an ornamented socle or a mound of salad, or lay each piece on a leaf of lettuce.
Make a socle (see page 326) of bread or rice; rub it with butter, and mask it with chopped parsley.
On the socle is Charlemagne, by Polidoro da Caravaggio.
The chiaro-scuros on the socle beneath this fresco are by Pierino del Vaga (added under Paul III.
A socle of granite had been placed on a carpet of white velvet embroidered with gold bees, and on the socle stood a gold vase destined for the baptismal font.
