FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALONI
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is the Spanish term for small cakes, generally used for garnishing entremets. They should be thin, light, and cut in fanciful shapes, so as to have the appearance of lace when set round as a garnish.
