G a r n i s h e s

The Garnish   and  Garnishes

Garnishes are numerous and essential to French cuisine.  There are sometimes named after the man who originated them or after a place or after an occasion etc.
They consist of various trimmings added to a dish or place around the meat, chicken, fish etc., or served at the same time on a separate dish.  Some garnishes are complicated and are made only by professionals; others are quickly produced in the domestic kitchen. (New Larousse Gastronomique)

Two Types of Garnishes

Simple Garnishes:
These consist of a single element, most commonly a vegetable-sauteed, braised or bound with butter, a cereal-rice etc. and also farinaceous food-tart, crouton etc.      

A roast turkey with simple garnishes-roasted vegetables and a sauce (gravy)

simple garnishes - roasted vegetables and gravy

that easily prepared in a domestic kitchen

 Composite Garnishes:
These are made from several ingredients, varying from the first dish.  The parts must blend in flavour with the main dish and with one another.

An l'ancienne garnish, one of an example of composite garnishes, pictured below. (New Larousse Gastronomique)

 An l'ancienne Garnish-Composite Garnishes

These composite garnishes consist of:
Little nest made of little Duchess potatoes filled with a mixture of diced calves' kidneys sauteed in butter, and diced mushrooms bound with thickened veal gravy; stuffed braised lettuce; small potato balls browned in butter; French beans in butter.
Sauce: Braising liquor, or pot roasted juices.

In French cuisine, garnishes are so essential, and it is a great topic to study, to learn a lot of details.

In the picture above, the first is shown of simple garnishes for a turkey-large poultry
The second picture is shown of composite garnishes for a large joint-large saddle of veal

Arrangement of Garnishes:

1. For massive cuts of meat, poultry or games
2. For poultry serves on individual portions.
3. For cold dishes
4. For soup and broth

Garnishes for fish has to prepare accordingly.
Garnishes for Egg;  poached or soft boiled eggs may be served with a verity of garnishes.

At My Kitchen Table.
My today's cooking is Heart Smart Meatballs Ragu Garnished with Wet Polenta.

a simple garnish - the polenta

meatballs ragu garnished with polenta and

served with a leaves the green salad

My interpretation of using simple garnishes for daily meals.  It is not a traditional French style. 

I will be back for Fish and Egg garnishes.

until then

Susy