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'russian' table service
Greetings
Could anyone offer a definition or website reference as to what 'Russian' table service is? Many thanks Mat |
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'russian' table service
On Tue, 28 Oct 2003 12:50:19 -0000, "Mat"
> wrote: >Greetings > >Could anyone offer a definition or website reference as to what 'Russian' >table service is? Derived from http://www.foodreference.com/html/frussianservice.html Russian service was introduced about 1810. Each course is served to each guest individually. French service was generally used up until the 1850's. Under this method, the courses ( upto 30 or more ) were brought to the table in 2 or 3 parts, with all of the dishes of each part would be placed on the table at once. Today, French service refers to restaurant service where a waiter does the serving of the food onto each guests plate, frequently with tableside preparation. |
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'russian' table service
Russian service or 'a la russe', as I remember, refers to where the courses
are part prepared in the kitchen and finished off on the dining room on a guerridon ( a movable sideboard) by the Station waiters. Typically, it could be to joint a whole roast chicken or fillet a grilled dover sole. It can also involve some lampwork e.g. 'Crepes Suzzette'. "Mat" > wrote in message ... > Greetings > > Could anyone offer a definition or website reference as to what 'Russian' > table service is? > > Many thanks > > Mat > > |
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