Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 73

The cuts below are skewers. The common ones are used to fasten pieces of meat together; to roast or bake small birds, liver in brochette, etc., etc.

Those to decorate are only used with different flowers or vegetables, and stuck inside of different pieces of meat as a decoration. They are removed just before carving.

The use of them is explained in the different receipts. They may be different from those seen in the cuts.