[Sca-cooks] Question remove vs. course
Sharon Palmer
ranvaig at columbus.rr.com
Sun Dec 30 20:34:22 PST 2012
>Wilson continues with the following explanation which I quoted in my
>article. "...there is even the recently adopted usage of the
>'remove' (a dish to be succeeded by another). The circle at the head
>of the first-course table is inscribed: 'A pottage, for a remove
>Westphalia ham and chickens.' The pottage was served out to everyone
>present, and its large serving-bowl or tureen was then removed
>(emphasis mine). In its place was set the item of meat or fish
>written in the lower half of the circle. The soup and its 'remove'
>or replacement marked the first step towards a different division of
>the courses which led eventually, after the coming of Russian
>service early in the nineteenth century, to the usual sequence of
>courses at today's formal dinners."
>
I find this interesting to compare to the German "Beyessen" (or
beiessen), which Rumpolt uses for a hot dish served at the end of the
first course (Erst Gang), after everyone had been seated.
Ranvaig
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