Catalogue of coins in the Panjab Museum, Lahore. Vol.I. by R.B. Whitehead

By R.B. Whitehead

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47 48 For cucumber balls, peel cucumber if desired; scoop out firm flesh with a Parisian cutter or small melon baller. Arrange in a ring or as a bunch of grapes. Cut the peel into grape-leaf shape (see Figure 23b), or use leek leaves.  < previous page < previous page page_37 page_38 next page > next page > Page 38 Figure 23. (a) Cucumber wedges overlapped; (b) Balls arranged as  grapes with leaves cut from cucumber peel; (c) Cucumber coronet The fluted coronet technique works best on 4-inch lengths; the result is a great base for other embellishments (see Figure 23c).

Silhouettes of Forks, Spoons, Stars, Other Shapes Tailor the decoration to the occasion. , on dessert plates. Equipment Essential gourmet gear includes all the tools you need to prepare low-cost, gorgeous, delicious garnishesfast and fresh. These lists include knives as well as other miscellaneous tools (see Color Plate 2). High-Quality Knives At minimum, you'll need: Paring knife 3-inch turning knife  < previous page < previous page page_46 page_47 next page > next page > Page 47 56-inch thin-bladed, full-tang boning knife, best quality Steak knife 1012-inch chef's or French knife Serrated bread knife All should be made of high-carbon stainless steel, which is easy to sharpen yet resistant to corrosion.

Flavor syrup or glaze with Grand Marnier, Cointreau, or other liqueur. Crystallized Red and Green Grapes Prepare these several hours ahead and allow them to air dry before using them as garnish around or centered on platters. For 1 pound of seedless red or green grapes, cut into clusters or fully separate, as desired, whip one egg white and place ½ cup sugar in a shallow bowl. Dip  < previous page < previous page page_30 page_31 next page > next page > Page 31 Figure 14. Strawberry fan, sliced and gently flared grapes into egg white and roll them in sugar.

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