Lemons
method
1. Take a clean lemon and, with a sharp knife, cut it into thin slices, discarding the end pieces.
2. Depending on the size of 'wings' required and the size of the lemon, cut the slices either into halves or quarters.
3. Cut through the rind in the middle of each piece and gently pull into 2 wings without breaking into 2 pieces.
4. A piece of parsley may be placed in the centre to represent the 'butterfly's' body.
5. Lemon 'butterflies' can garnish both savoury and sweet dishes.
6. They are served on bread-crumbed, fried or grilled meats, such as veal escalopes, and on several fish dishes.
2. Depending on the size of 'wings' required and the size of the lemon, cut the slices either into halves or quarters.
3. Cut through the rind in the middle of each piece and gently pull into 2 wings without breaking into 2 pieces.
4. A piece of parsley may be placed in the centre to represent the 'butterfly's' body.
5. Lemon 'butterflies' can garnish both savoury and sweet dishes.
6. They are served on bread-crumbed, fried or grilled meats, such as veal escalopes, and on several fish dishes.
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