Showing posts with label Garnishes. Show all posts
Showing posts with label Garnishes. Show all posts

FRIED PARSLEY, for Garnishing

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--Parsley, hot lard or clarified dripping.

Mode.--Gather some young parsley; wash, pick, and dry it thoroughly in a cloth; put it into a wire basket, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished with the above article, throw the parsley into the frying-pan, and when crisp, lift it out with a slice, dry it before the fire, and when thoroughly crisp, it will be ready for use.

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FRIED BREAD FOR BORDERS

Author: Top of the Rock Astronaut / Labels: ,

Proceed as for fried sippets, by frying some slices of bread cut in any fanciful shape. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.

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FRIED SIPPETS OF BREAD (for Garnishing many Dishes)

Author: Top of the Rock Astronaut / Labels: ,

Cut the bread into thin slices, and stamp them out in whatever shape you like,--rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread crumbs, in clear boiling lard, or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue.

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FRIED BREAD CRUMBS

Author: Top of the Rock Astronaut / Labels: ,

Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.

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