Sweet dishes. Porridge Guryev. A souffle. Fruit

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Porridge Guryev. Submit on melhiorovoj to a frying pan in which it was baked, put on a snackbar a plate with a paper napkin, and put to the right of the visitor. Display a dessertspoon. On a table in advance put a dessert plate and put a dessertspoon. It is possible to shift a dish on a subsidiary table in a dessert plate and a tax as a pudding.

The Souffle. Submit in the same ware, as it was baked. In molochnike or cream in Slivochnike put milk on a table on the right side on pirozhkovoj to a plate with a paper plate. At giving of a souffle the waiter at first pours milk or cream in a deep dessert plate. Then cautiously cuts with a rake of edge of a souffle and, having approached to a table on the left side, holding a dish on the left hand, quickly shifts a souffle rake in a plate with milk or cream.

To the right of a plate there should be a dessertspoon.

Fruit (preliminary washed up by boiled water and dried). At service of the big groups of visitors and banquets submit in crystal or porcelain vases on a high leg. On a vase bottom put the linen napkin combined by an envelope.

On a vase a hill stack fruit of different kinds, not overloading it. Vases put in the table centre.

The Table serve dessert (snackbars) plates, fruit devices (knifes, plugs).

Fruit in vases can be offered the visitor, having approached to it on the left side. Fruit takes hands. On a table put pirozhkovuju a plate for stones and poloskatelnitsu (a vase or salatnik) with the acidified warm water on pirozhkovoj to a plate with a paper napkin.

At individual service fruit submits on dessert (snackbar) to a plate to the right of the visitor, making a set from an apple, pears, a tangerine or an orange, a brush of grapes, a peach, an apricot (two-three kinds of fruit).

On a table put dessert (snackbar) a plate, and to the right of it pirozhkovuju a plate for stones and poloskatelnitsu with warm water. Fruit devices (a knife, a plug, a spoon) put ahead behind a dessert plate.