[Sca-cooks] Remove - no documentation

Ian Kusz sprucebranch at gmail.com
Tue Oct 12 08:51:35 PDT 2010


Sounds like you're talking about the difference between French and Russian
service.  Russian service began being used in 1850, in Russia; it's the
method of bringing one "course," removing it, and putting out a next one,
and so on.  French (the previous usage) was everything out at once, and a
mad scramble to get everything.

Russian service did, eventually, make it all over Europe.
Mind you, this is a historical reference.  Modern restaurants use the term
"French service" to refer to something else.
On Tue, Oct 12, 2010 at 6:48 AM, <devra at aol.com> wrote:

>
> Was there not some indication that, at Regency and Victorian dinners, the
> table would be set, and after, say, the soup had been served, it was
> 'removed' with another dish taking its place on the table?  Inher novels,
> Georgette Heyer often makes reference to dishes 'removed with xxx' filling
> up the space.
>
> Devra
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-- 
Ian of Oertha



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