SC - Polish food from 1682

[Huette von Ahrens]

Wee, I have a whole section in my Larousse called
'garniture'....with specifics as to what makes a dish 'a la
normande' or 'a la bonne femme' or a l'anglaise', so if we
are talking about 'classic' french cooking, yes. I will sort
of admit that american home cooking has not specific
garnishes, per se, but ritualized combinations-that horrid
marshmallow/yam crap or green beans and store bought fried
onion nastiness that many people serve for thanksgiving, or
the ring of pineapple and maraschino cherry deal on
orangejuice glazed ham. A lot of these 'traditional'
adjuncts to otherwise nice meals were foisted off on us by
major corporations trying to get us to use their products.
Have you ever seen what some people have submitted to the
Pillsbury Bake-off?!
margali

Stefan li Rous wrote:

> But would the garnishes of a dish be mentioned? Are there a number of
> recipes that say something like "and garnish as you wish with good herbs"
> or whatever? Are there really that many modern recipes that specify
> garnishes, particularly at the "professional" level?
>
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:
>          http://lg_photo.home.texas.net/florilegium/index.html ****
>
To respond, take out the word "cuskynoles"
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