Buffet : A sideboard is a great backgammon (usually coated), topped with drinks and dish sweet et savory for guests of a reception.
– Savory dishes: they are generally presented in portions of a bite " (nevertheless, gallantines, pies, fish in jelly, cold meats et poultry en warm cold, jelly eggs appear on a classic buffet):
- sandwiches et canapésOn pain de mie or rye, geometrically cut, filled and decorated small pains Miniature thickets ;
- Cubes de cheese, olives, ham, Etc., bitten on the sticks and presented as a “hedgehog”;
- trays et tartlets garnished withappliances cold to the mayonnaise or remoulade ;
- surprise breads en Rye bread, garnished with mash flavored, noix hachées, cheese, ham, etc ;
- toast hot variously garnished;
– small reductions salty served hot: pizzas, quiches, alumette, bites Asked anchovy in cheese, prunes au bacon, puff pastry salty, cocktail sausages, beignets savory.
– Sweet dishes: Just as varied, they are offered simultaneously, also in reduced portions: tartlets et trays ; small cabbage, thousand sheets, biscuits thickets, pavers and mochas en bites ; Petit fours frozen, Disguised fruit, baskets de fruits, fruit salads, jars of cream.
The buffet countryman is less classic and less formal. THE raw hams ou cooked, assortments de delicatessen and cold meat are accompanied by various condiments. Of the vegetables sliced raw are presented in basket, with some Sauces cold (See Dip).
The salads varied compositions are offered alongside trays of cheese.
Drinks are often presented in kegs (wine, beer). Baskets de fruits et pies complete the buffet, with an assortment of pains of campaign and rye.