[Sca-cooks] serving sauces

[Stefan li Rous]

Elizabeth/Betty Cook commented:
> We have always served then whole, one per table, but several people
> have argued that this is a bad idea and they may be right. I would
> serve the sauce in a separate dish with a small ladle, and make sure
> the servers tell them that this is for the chicken.

Yes, having your servers being prepared to describe each sauce and what it is
meant to be put on, is a very good idea in my opinion. Particularly when there
is more than one sauce provided. While some sauces such as Savory Tosted
Cheese or Sauce Robert will work well on multiple dishes, as mentioned
recently here, some do not go on some things well.

It is also nice if the sauce appears along with the item it is intended to got with, rather than after that food item has been consumed. :-)

Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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