2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When arranging appetizers, the most important thing is that they look beautiful. Sausages, especially dry ones, are cut very thinly and lightly diagonally. They are arranged in cloth or plates in rows or circles.
If there is not enough space on the table for several plates with different types of salami and sausages, arrange several types of dry appetizers in one plate, arranging them beautifully. In the middle of the circles of different types of dry salami arrange beautifully ham and soft salami. Soft salamis are cut into thicker pieces than dry ones.
Fish appetizers are served on narrow oval plates. Larger smoked fish are cut into pieces and joined so that a silhouette of a fish is formed on the plateau. Smaller fish are served without cutting. They are arranged in a circle, and in the middle put chopped onions or green spices to taste. Slices of lemon complement the fish appetizers.
Cheese and yellow cheese are cut into pieces and arranged stepwise in a large or small plate. Grapes are placed around the yellow cheese.
Oysters, shrimps, mussels are placed in large cloths. Arrange the oysters on ice and leave a slice of lemon next to each oyster. Seafood can be mixed in a beautiful assortment in a large plateau.
Salads, pickles and chopped vegetables, which are arranged without flavoring, are placed in large oval cloths. Spoons and forks are served next to them. Vegetables can be sprinkled with a little dill or parsley.
Warm appetizers are served in the dish in which they are prepared to stay warm longer. The warm dishes are placed on a board covered with a paper openwork napkin. If the dish is not beautiful enough to be served in it, the warm appetizers are arranged in an oval or round plate.
Bread, which is served with appetizers, is cut into thin equal slices and arranged in a plate on a beautiful cloth in rows or the slices are arranged one on top of the other.
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