Serving the middle courses Delicacies Serving the middle

Serving the middle courses. Delicacies

Serving the middle courses - the rules are like serving the starters. The middle dish is consumed with the main course drink.

Requirements – plates of 19 cm for the cold and 21 cm for the warm dishes are used for preparing and serving the middle course.

The dishes are served in the same plate in which they are prepared with a paper napkin from below.

More portions are formed in platters as an assortment of dairy products.

Can be offered on a board (rectangular, round)

The cheese may be on blocks, for which purpose a cheese knife must be placed besides the clip on the board.

Delicacies Sea food

Delicacies LOBSTER

Delicacies Vegetables

Delicacies PATE

Delicacies Roe/ Caviar(e)

Delicacies FONDUE Fondue is a warm dish from Switzerland’s national cuisine. The traditional recipe can generally be described as two or more types of cheese and white wine. The cheese is shredded and melted in the heated wine.

Delicacie § How to eat a lobster § Making fondue https: //www. youtube. com/watch? v=6 BCH 4 u 9 h_yg Cheese Fondue | How to Make Easy Cheese Fondue at Home https: //www. wellplated. com › Recipes by Type › Appetizers

SAUCES MUSHROOM SAUSE

SAUCES BLUEBERRY SAUSE

SAUCES MADEIRA WINE SAUSE

SAUCES Sauce béarnaise or Béarnaise sauce made of clarified butter and egg yolks, flavored with tarragon, shallots and chervil.

VEGETABLES CARROTS

VEGETABLES ZUCCHINI

VEGETABLES ASPARAGUS

VEGETABLES POTATOES