[Sca-cooks] Serving One Dish at a time

[Stanza693 at wmconnect.com]

In a message dated 4/19/2007 10:48:23 PM Mountain Daylight Time, Terry Decker 
writes:


> Serving everything at one time isn't a very period practice.  Since feasts 
> were meant to cover an extended period, sending out individual dishes (a 
> primarily German practice, if the references are correct) or sending out 
> groups of dishes as courses would be more likely.  Bread would have been on 
> the table and would be replenished during the meal.  The table would be 
> cleared by the almoner and his waiters between courses.
> 
> 
> Bear 
> 
> 

There are people way more versed in Spanish cuisine than I, on this list, but 
it was my understanding that this was also a Spanish practice including the 
fact that bread was on the table and replinished during the meal if needed.  In 
fact, I was reading somewhere that high-end restaurants in Spain still serve 
one dish at a time.  

Can someone verify or correct me?

Just curious,
Constanza Marina de Huelva
Outlands
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