Any dish will become a real work of culinary art if it is beautifully decorated. You can decorate festive dishes with vegetables, herbs, jelly cubes, fruits. For this, it is enough to give free rein to imagination and make a little effort.
Instructions
Step 1
Decorate the boiled fish with thin slices of lemon, carrot-cut stars and rhombuses, and parsley sprigs. Pour the decorated fish with jelly, cool. When serving the jellied fish on the table, cut it with a corrugated knife.
Step 2
Garnish the cold cuts with roses from tomatoes, red bell peppers, carrots. Garnish with lettuce, red onion rings, parsley sprigs.
Step 3
Cut the cold stew into chunks. Pour the jelly made from meat stock into a deep enamel baking sheet or tray. When the jelly hardens, place the pieces of meat in one layer on it. Decorate the meat with boiled carrot figurines, egg slices, olives, shrimp pieces and pour over the remaining jelly.
Step 4
Place the fried chicken in a deep dish, put papillotes on the legs, brown with apple slices, lemon wedges, grapes. Garnish with parsley, dill, lettuce.
Step 5
Place the stuffed peppers, five at a time, on a flower-shaped dish, place a leaf of lettuce between the peppers, and place a tomato or red bell pepper rose in the center.
Step 6
Place the roast duck or goose on an oval dish and place halves of apples around the bird. Place pieces of vegetables on three or four skewers and place the skewers in the area of the tail, so that the rays of the skewers come out like a fan. Decorate the bird's neck with a paper rosette, put papillotes on the legs.
Step 7
Cut the fried fillet into portions across the grain, and place in the center of the dish in the form of a whole tenderloin. Garnish the fillets with French fries, baked tomatoes and bell peppers. Place sliced horseradish flowers around the edges of the dish and garnish with parsley sprigs.
