. The Century cook book : with a new supplement of one hundred receipts of especial excellence. is design, being dark,looks well in chicken or veal jeUy. TO DECOEATB WITH TEUFPLES Slice the truffles very thin; stamp them into any form de-sired. Take each piece on a long pin, and place it in a well-buttered mold; or for jelly molds dip them in cold jeUy, andthey will then adhere to the sides of the mold. Arrange thepieces symmetrically in any design. If the truffle is cut instrips, make geometrical forms. Some dishes may be orna-niented after they are unmolded by dipping the pieces of truf-fle
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. is design, being dark,looks well in chicken or veal jeUy. TO DECOEATB WITH TEUFPLES Slice the truffles very thin; stamp them into any form de-sired. Take each piece on a long pin, and place it in a well-buttered mold; or for jelly molds dip them in cold jeUy, andthey will then adhere to the sides of the mold. Arrange thepieces symmetrically in any design. If the truffle is cut instrips, make geometrical forms. Some dishes may be orna-niented after they are unmolded by dipping the pieces of truf-fle in cold but liquid jelly, and then applying them. The lat-ter is the method used for chaudfroid dishes, which are usuallymuch ornamented. (See illustration facing page 320.) Green peas, carrots, beets, pickles, string-beans, radishes,parsley, etc., in combinations, can be made into various designs. SOCLES Socles are stands on which to raise birds, chops, or other ar-ticles above the dish to give them a better appearance, and allowmore garnishing. They are also used as supports against which. 1. SMALL MOLDS FOK ASPIC. 2. MOLD WITH PAPER PASTED OVER THE TOP FOBCOATING THE MOLD. (SEE PAGE 823.)
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
