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What to do when you invite someone round, how to set the table, how to arrange the
seating.
A few simple rules for you to remember.
An intimate meal
(between friends or relatives) implies three dishes: soup or first
dish, main dish, cheese and fruit or dessert. A small dish is added if there is the
salad.
A formal supper needs as many dishes as many the courses are.
Moreover, for the most important courses, the dishes have to be warm
too. A further dish is needed to receive the hulls of the
oysters, the lisps of fish, the bones of the wild animal and
birds, the leaves of artichokes.
| Holsters |
For
the liquid soups, the content doesn’t have to overcome the inside edge.
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| Flat
dish |
It goes with all food, excluding those that are
liquids.
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| Small flat
dish |
for
salad, fruit, and cakes.
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| Broth
cups |
For the consommé and for
“vellutine”. They already arrive in the table with their content, just put them on a
saucer. On the saucer there will be a spoon that is to use just to mix or taste the
broth, seeing that only a cup with two handles is supposed to be used to drink the
broth.
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| The bread
dish |
It is also used as dish to slice the bread on. Bread should not be cut with the
knife, but broken in bits to bring to the mouth with the right hand. Bread and saucer will be removed from the table before bringing fruit and dessert.
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| Butter
dish |
It needs the relative knife with the rounded
tip.
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| Dish for the
snails |
It is a dish with dimples where the mollusks have been
cooked. This dish leans on the plate. The sting on the left of the dish serves to hold the hull
while, with the fork with two tips, you will extract the snail out of the
hull.
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| Half moon shaped dish for
salad |
It is positioned on the table before the second course on the left side of the
dish.
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Once you finished eating, the table companions put the tools in the
dish, in couple, in the position between " four and twenty and four and
thirty."
The personal tools are not to be used to take food from the course
dish.
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