From Auguste Escoffier's Ma Cuisine (1934)

Abstract

Throughout history, garnishes, through their variations, have always played an important role in Grande Cuisine Française. However, today, to meet the demands of modern life and ensure rapid service, many of our old garnishes, often too complicated, must be modified. It is therefore necessary, first and foremost, to eliminate some of the overly numerous and cumbersome elements that form part of these garnishes and unnecessarily complicate service, and to retain only the most appreciated products, in small quantities. The kitchen, from every point of view, will benefit from these modifications while also satisfying consumers. All Relevé dishes should contain only two garnish elements; potatoes, not being included in this number, can always be served additionally, and in all circumstances.