O Jansenista: Novembro 2011

Quarta-feira, 30 de Novembro de 2011

Caviar is most often served nowadays as an hors d'oeuvre, spread on wheat crackers or spooned into hollowed-out new potatoes. It may be served as a first course, presented on a small plate along with some crusts of bread and traditional accompaniments such as grated onion, grated egg, and capers. A gentleman remembers that caviar is salty and a little goes a long way. He uses his napkin carefully, since black fish eggs can make an ugly stain on the front of his white shirt.

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If a gentleman encounters snails or escargot (pronounced "ess-car-go") - at a dinner party, he will be provided with the necessary equipment for eating them. A special pair of tongs to grip the snail and a small fork for pulling the meat out of the shell will be provided. If no tongs are provided, the gentleman must use his fingers to hold the shell. He makes sure to get a good grip. Otherwise, the rounded shells may go sailing around the room. The tiny shellfish fork is placed on the right side of the plate, outside the knife and spoon.

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Usually an entire artichoke will be on your plate. Its leaves will point upward. A gentleman pulls each leaf off, dips it in the provided sauce, and scrapes it between his teeth to remove the tender flesh. Once all the leaves are gone, a hairy little island will remain in the middle of the artichoke. This is the "choke." A gentleman uses his knife and fork to slice it away, uncovering the delicious artichoke heart underneath. He cuts the heart into bite-size pieces and dips them in the sauce before eating them. A finger bowl may be placed on the table so that a gentleman may clean his fingers.

Modos de lidar com a crise grega 1

At some grand-scale banquets or formal restaurants, after the main course, a gentleman may be presented with a small scoop of citrus- or liqueur-flavored sorbet in a dish. This is not dessert. It is merely a break in the meal so that the tartness of the sorbet can clear away the heavy taste of the entree. Sorbet is usually followed by a salad course.