Many of the classical names for garnishes are still used in modern kitchens, although they have lost the precise meanings they once had.You will encounter these terms frequently, so it is worthwhile learning them.
Remember that the following definitions are not the classical ones but simply the garnish or accompaniment generally indicated by the terms in today's kitchens.
Bouqetière: bouquet of vegetables
Printanière: spring vegetables
Jardinière: garden vegetables
Primeurs: first spring vegetables
These four terms refer to assortments of fresh vegetables, including carrots, turnips, peas, pearl onions, green beans, cauliflower, sometimes asparagus, and artichokes.
Doria: cucumbers (cooked in butter) Dubarry: cauliflower
Fermière: carrots, turnips, onions, and celery, cut into uniform slices
Judic: braised lettuce
Niçoise: tomatoes concassé cooked with garlic Parmentier: potatoes Princesse: asparagus
Provençale: tomatoes with garlic, parsley, and, sometimes, mushrooms and/or olives
Vichy: carrots (especially Carrots Vichy,p. 554)
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