How to meet guests and hold festive feasts |
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Menu compilationWhen compiling the menu, first of all, the availability of products and the tastes of the invited guests are taken into account. Therefore, the menu includes a variety of products, various methods of heat treatment are used for cooking, so that each of the guests can choose a dish to their liking. It is necessary to provide for two or three snacks from fish and meat, one or two salads, snacks from vegetables, cheese, butter, hot appetizer, one or two main courses (fish and meat), sweet dishes, hot or cold drink.
National traditions should be taken into account in the menu and table setting. It should be remembered that it takes a lot of time to prepare and decorate individual dishes. Therefore, in order to have time to prepare the table for the arrival of guests, it is necessary to include in the menu not only complex (time-consuming preparation and decoration), but also simple dishes (fish, meat gastronomy, cheese, etc.). The wider the assortment of cold appetizers and second courses, the smaller the weight of one portion should be provided for one guest. So, in an assortment of fish or meat, which includes 4-5 names of various products, the mass of one type is 15-20 g, and the output of the dish is 60-100 g. The output of salads, snacks from vegetables is calculated at 75-100 g per person, and the total weight of all snacks should be 400-500 g per guest. If the menu includes a hot appetizer (75-100 g), one or two second courses (200-300 g), a sweet dish (75-100 g), bread (200 g), then the total mass of dishes served on a festive evening should be about 1000-1200 g per person. When choosing an assortment of dishes for a festive evening, the combination of some products with others is taken into account. They should complement each other. If the assortment of cold appetizers is varied, but there are more fish dishes, then meat and poultry dishes should be recommended for the second. If there are few fish snacks on the menu, but meat ones prevail, then for the second one you can recommend boiled, fried or baked fish.
For dessert, after fried meat dishes, you can serve compotes, ice cream, berries in syrup and other cold sweet dishes. After poultry and fish dishes, it is better to offer hot sweet dishes: charlotte, apples in dough, baked apples, puddings.
Table setting
When starting to lay the table, first of all, determine its shape, length, which depend on the number of invited guests, the shape of the room, the size of the furniture. If the number of guests does not exceed 20-24 people, and the room is rectangular, then one straight table is installed, placing guests on both sides. In cases where tables are laid on the veranda, in the garden and the number of guests is more than 24 people, the tables are placed in one line and between them, through 15-20 places, a distance of 0.4-0.5 m is provided for aisles. The total length of the table is calculated based on the number of guests who are planned to be placed on one side of it. For one person, a table length of 0.7 m is provided for serving, and 0.8 m for anniversaries, newlyweds. Tables can be arranged in the shape of the letters "T" (for 26-36 people), "P" (for 36-60 people), "Sh" (up to 100 people). Knowing the number of guests, choosing the shape of the common table, you can easily determine the required number of tables to get the dimensions of the common table. For example, three sliding tables of 3 m each can be composed as follows: one common table for 24-26 people, with guests on both sides or tables placed in the shape of the letter "T" (two tables are placed in one line 5-6 m to accommodate 16-17 people and one - across for heroes of the day, for 7-8 people). The table, at which there are places for heroes of the day, hosts, newlyweds, guests of honor, is called the main one. The seats located in the center of this table are considered the most honorable. In order for the guests of honor to always be in the center of the table, the number of seats on one and the other side of them must be equal. Therefore, if there is only one hero of the day, then the number of seats at the main table will be odd (5, 7, 9), but if there are two heroes of the day (newlyweds, gold, silver wedding), then the number of seats will be even (6, 8, 10). In the event that the common table is set in one line, then the places in the center of the table on one side and the other will also be honorable, but the place opposite the front door is considered the best, and if it is on the side of the room, then on the side facing the windows. Having determined the number of seats at the tables, the chairs are placed at a distance of 0.4 m from their edge so that there is a convenient passage for table setting. Tables are covered with white or colored tablecloths, depending on the theme of the evening. White tablecloths are recommended for a wedding table, green and white tablecloths for New Year's Eve, cream with a golden hue for a gold wedding. When using colored tablecloths, it should be borne in mind that pink, blue, light green colors are more conducive to creating a cheerful joyful mood, create an impression of lightness, grace, and purple, red colors in combination with yellow, golden are perceived as solemn.
On the New Year's holiday, Christmas tree decorations, cones, spruce branches are used in the design of the room for receiving guests and the table. If the guests brought flowers, it is not recommended to immediately put them on the table, so as not to violate the symmetry and harmony of the design. In such cases, it is necessary to provide dishes and a place where they can be placed on the table or next to it. Dishes and utensils are placed on the table as follows. Opposite the seat of each guest's chair, place a plate for snacks (200 mm in diameter) or a plate for second courses (240 mm in diameter), and on it - a plate for snacks. The selection of plates is determined by the number of hot and cold appetizers and main courses on the menu. To the left of the plate, put the forks with the prongs up, to the right - knives with the blade to the plate, and if you plan to serve the first courses, then put a tablespoon on the right. The number of knives and forks depends on the range of cold snacks and main courses. The rules of etiquette for the inclusion of several types of snacks provide for the supply of two pairs of appliances for snacks. One pair is a knife and fork for a fish snack (herring, salted fish, canned fish, etc.) and the second is for a meat snack. For the second courses, cutlery is placed on the table: a special knife and forks for fish (fried, boiled, baked), and a table knife and a fork for meat dishes, poultry, vegetables. If several devices are provided for serving, then they are placed in the following sequence - on the right with a blade to the plate they put knives: table (closer to the plate), then a special one for fish dishes and on the edge - a knife for snacks. On the right, in the same order, put a table fork, special for fish and then for snacks. When serving, a special knife and fork for fish can be replaced with two table forks, placing them in the same place as fish. Usually at home, when serving a festive table, two knives and two forks or one knife and one fork are used, replacing them before serving the second courses. On the left, behind the forks, at a distance of 5-10 cm from the edge of the table, place a plate for bread (pie, 175 mm in diameter) or paper or linen napkins. Behind the plate for snacks or opposite the tip of the knife in the direction from right to left are placed the dishes for drinks: The number of glasses for each guest can be selected in accordance with the range of wines and other drinks. As a rule, the number of glasses is limited to two names. The table setting provides for a glass as an obligatory element. Linen napkins, which are placed on snack plates, complement the table design. They need to be folded beautifully and so that it is convenient to use them.The simplest forms of folding are used for serving dinners, and the complex ones are used for festive tables.
Meeting with guestsThe art of receiving guests is associated with the ability to prepare for their meeting. It is necessary to draw up a list of guests, take care of their invitation in advance, schedule the start of breakfast, lunch or dinner. This shows the elements of the rules of etiquette. One of these rules is punctuality. By the appointed time, the hostess should be ready to receive guests. Guests must arrive 20-30 minutes before the beginning of the evening. They are met by the hostess or the owner of the house. You should think about what to do with the guests in anticipation of the start of the celebration. It is better if the hosts plan in advance the program for organizing the guests' rest at the beginning of the evening and for the entire period of its holding. It is necessary to allocate a place where guests can talk, usually near a low table. Mineral and fruit water is placed here. You can also offer light refreshing cocktails. Before the meeting begins, you need to make a plan for seating guests at the table. If the hosts wish to pay special attention to one of the guests, they can offer him a place at the head of the table. Seats at the ends of the table are considered the least comfortable, therefore it is not recommended to offer them to a guest, especially a woman. In order for the guests not to get bored and an atmosphere of friendliness and good mood was created at the table, when seating guests, it is necessary to take into account the peculiarities of their character and temperament. Guests who know how to have an interesting conversation, it is desirable to sit with taciturn, but who know how to listen to others. However, each of those present at the evening should remember that regardless of the individual characteristics of the character, it is necessary to maintain a conversation, and especially with those guests who are sitting nearby. Even if you are upset or preoccupied with something, you cannot show your bad mood.
At the appointed time, the host and hostess invite guests to the table. (You can wait no more than 15 minutes for a latecomer). Keeping guests waiting is not recommended as it may give guests the impression that the host is favoring a late guest. When everyone sat down at the table and a late guest appeared, the hostess should not get up from her seat and find out why the guest was late. He himself must approach the hostess, greet her, apologize for being late and specify where he can sit at the table. Serving food and drinksThe festive table is being prepared for the arrival of guests. On it in advance, 20-30 minutes before the start, in addition to serving items, cold snacks, bread, soft drinks are displayed. The dishes for serving on the table are selected taking into account the type of dish and distributed along the length of the table. Usually 4-6 servings are served in one dish. The dishes are placed, observing the following rules: the tallest dishes, bottles of drinks and dishes of large diameter are placed along the center line: at a distance of 1/3 of the center line of the table, snacks are placed in a low, not wide, round or oval dish, devices for spices (salt, pepper), gravy boats. Bottles with mineral and fruit water are placed on one side of the table next to individual plates for bread (pies).Beer is not recommended to be included in the menu and served on the festive table. An exception is allowed when boiled crayfish are included in the menu. In this case, the beer is served after the crayfish is served. The bread is cut in half lengthwise, and then each half is cut into pieces, the loaf is cut across. It is not recommended to cut the bread into thick large pieces, the thickness of the pieces should be 7-10 mm. Usually put 2-3 slices of rye (black) and 2-3 slices of wheat (white) bread on a pie plate. White bread is placed on the plate on the left, and black - on the right with the top crusts to the edges of the plate. You can put fruit vases on the table in advance, but it is better to serve fruit at the end for dessert before hot drinks. In this case, the sequence of serving dishes will not be disrupted.
Food should be served on the table at the same time, if possible, on all parts of the table, but you must start with the guests of honor who are sitting at the main table. To speed up the serving in the kitchen, a supply of clean dishes, devices for serving hot snacks, second courses, hot drinks should be prepared. All dishes served in a common dish should be served on the left side. For shifting snacks or dishes on the table, the dishes with them are brought to the plate, and not served with the plate to the dish. Sometimes second courses are placed in heated plates in the kitchen. In this case, they are served to the guest sitting at the table on the right side. When serving a plate, it should be remembered that the thumb should be behind its edge; you should not take it by the edges of cups, glasses, and glasses. Appliances are served by holding them by the handles. It is necessary to ensure that the table is clean and tidy, remove the used dishes in a timely manner, only after removing them, you can serve a new dish. Granular caviar, chum salmon is served at a temperature of 5-6 ° C, for this they use metal caviar, where they put crushed ice, and put rosettes with caviar on top. At home, if you have crushed ice, you can put it in a large outlet and then put a smaller outlet on the ice. ' To transfer caviar, you need to provide a special spatula or a teaspoon. Pressed caviar, balyk, salmon, sprats and other fish gastronomy are served in an oval saucer or plate. The devices for transferring caviar are a table knife, for balyk, salmon - a table fork, and for canned fish - a spatula or a table fork. It is not recommended to serve canned fish in metal cans, since under the influence of atmospheric oxygen, the metal can oxidize and cause spoilage of the product. Herring, sprat, chopped herring are released in herring boxes with a fork or dessert spoon for shifting. Ham, sausage and other meat delicacies, fried poultry are served in a round or oval dish or plate. A fork or table fork and spoon are placed on the dish, in depending on the type of snack. Salads, natural vegetables, pickled vegetables and fruits, mushrooms, vegetable snacks are served in porcelain or crystal salad bowls or vases with a table or dessert spoon for transferring (except for natural vegetables). Tomatoes, cucumbers, red natural radishes are recommended to be served at a temperature of 8-10 ° C, so crushed ice is placed on them to cool vegetables. The cheese is cut just before the meal, as it dries quickly when cut, and its taste and appearance deteriorate. You can serve the cheese in one piece on a beautifully designed board.In this case, it is cut with a special knife in the presence of guests, at their request. The butter is cooled and served with crushed ice, a separate butter knife. Soups put on the table with a small number of family dinner participants. Refueling soups are served in a soup vase, separate deep and shallow bowls. The hostess puts the deep plate on a shallow one and portions the soup with the help of a spoon. In order not to clutter up the main table, you can put a small auxiliary table next to the hostess, on which she will portion dishes in the presence of guests. Here you can pour soup, cut into portions a whole piece of meat, pig, fish or poultry served on a platter. Pampushki, pies, croutons for soups are served separately. Transparent broths are served in cups (with a capacity of 300-350 cm3) with saucers, a dessert spoon is placed next to it. Serving temperature for hot first courses is 65-75 ° C. Cold soups (okroshka, beetroot, botvinia) are served with crushed food ice at a temperature of 12 ° C. Sour cream for soups can be poured into a gravy boat, which is placed on a small plate for pies and a teaspoon is placed next to it. The handle of the gravy boat should be turned to the left and the spoon to the right.
If the menu provides for two or three main courses, then you can choose one hot side dish for all dishes, and recommend fresh or canned vegetables and fruits as a cold side dish. An additional side dish to dishes with sauces can be pies, buns, lavash bread. Serving second courses begins with fish, then natural, stewed, minced, meat dishes, fried poultry or game products, finishing with vegetable, flour and egg dishes. Second courses of meat, poultry are served on round or oval multi-portion dishes, and fish dishes - only in oval dishes. Portioning of dishes in the kitchen is also allowed, but this method of serving is more laborious and with it guests are deprived of the opportunity to independently regulate the amount of food taken. Therefore, dishes with meals are put on the table, a spoon and a fork or special tongs are put for laying out. A shallow dinner plate with a diameter of 240 mm is placed in front of each guest. If the number of guests is not more than 6-8 people, then an auxiliary table can be used for portioning and serving second courses, as when serving first courses. Cold side dishes (pickles, pickled vegetables, fruits, natural citrus fruits) are served in salad bowls separately from the main product. For transfer, use a tablespoon or a special spoon for side dishes (oval). Sauces are served separately for boiled or fried dishes in the same way as sour cream for the first courses. After serving the second courses, the hostess removes the used dishes, cutlery, bread, empty bottles from the table, sweeps away the crumbs, puts in front of the guests plates for dessert (200 mm), fruit vases, puts forks and knives for fruit, dessert spoons for mousses, jelly, compotes. If there are few guests, then a separate table is served for dessert. Compotes can be served in bowls (bowls), glasses or cups with a capacity of 200 cm3, ice cream - in sockets, with tea or special spoons. The reception of guests at the table ends with the serving of hot drinks - tea, black coffee, coffee with milk. It is better to pour tea from a samovar or serve a couple of teapots on the table: one for brewing, the second for boiling water (with a capacity of 3.5 liters). This method is called "pairing" tea. The teacup is placed on the saucer with the handle turned to the left, and the spoon is placed parallel to the edge of the table, with the handle to the right. A coffee cup is also placed. It is recommended to serve separately sugar, jam, jam, lemon, confectionery, cognac, liqueurs for hot drinks. Pressed refined sugar is served in sugar bowls; tongs are placed on top or next to the side for shifting. If there are no such tongs, then sugar is served in a socket of a large diameter and taken by hand. Jam, jam, honey are served in sockets, a tea or dessert spoon is placed separately next to it.
The lemon is cut into thin slices or slices with skin. To transfer the lemon, use special tongs or a fork with two prongs. Rules of conduct at the tableYou were invited to the table and questions immediately arise, how to behave while eating, how to use appliances, etc. Here are some tips. It is better to sit at the table straight, leaning slightly on the back of a chair. It is not necessary to move too close to the table or move away from it, as it will be inconvenient to sit and use the devices while eating. At the table, you should not gesticulate, prop your chin, smooth your hair. While eating, hands are busy with appliances or lie freely on their knees. In the process of eating, in all cases, it is not recommended to put your elbows on the table, since the arms outstretched will interfere with the guests sitting next to them. When the dishes are served, it is customary to start eating only after the hostess and the women sitting next to you have begun to eat. They use various devices while eating. They should be handled correctly. All devices are held by the handles. Most dishes are eaten using a fork and knife. (The fork is held in the left hand and the knife in the right). While eating, they are in their hands all the time, cutting food, they are held at an angle. When a portioned meat dish is served on the table, then you should not cut the entire piece of meat, as it cools quickly. From a whole piece of meat, you need to cut off a small piece and only after it has been eaten, cut off the next one. Dishes that can be easily divided into pieces with a fork are not customary to cut with a knife (meatballs, brains, kebabs, scrambled eggs, vegetable dishes, hodgepodge in a pan, etc.). In this case, they only straighten the product with a knife when it is picked up with a fork. Chopped cutlets, schnitzels, steaks, croquettes, potato zrazy are allowed to be eaten with a fork, holding it in your right hand, if necessary, helping yourself with a piece of bread. After eating, the fork and knife are placed on a plate, joining them together and turning the handles to the right. If the dish is located far away on the table, then you need to ask to transfer it, bring it to the plate and use the devices for the layout to put the required amount of food. It is not accepted and unacceptable to take a knife in your mouth, eat from a knife and transfer the product by pricking it on the knife. If a national or specialty dish is served that the guest does not know how to eat, then it is allowed to ask the hostess about it or see how she eats. When eating, certain rules are also observed. Snacks and fresh tomatoes are eaten with a knife and fork. Small pieces are cut from sausage, boiled pork, ham, roll, salmon, balyk and other products of dense consistency, if desired, they are smeared with mustard.
Salads from raw vegetables are eaten with a knife and fork, and fish, meat salads with finely cut food - with a fork, straightening with a knife. At the table, sandwiches are eaten with a knife and fork, except for those that are eaten before lunch (they are taken by hand). The cheese is eaten with a knife and fork, cutting a little from a piece. Processed cheese (Amber, Viola) is spread on slices of bread with a knife. The sauce from the plate is eaten along with the main product (meat, fish, poultry) and with a side dish. You can whip out the remaining sauce with a small slice of bread, but it is indecent to run the bread across the plate, smearing the sauce. Soups are eaten without tilting the plate. It is better to leave a small amount of soup in a plate than to create unnecessary noise while eating, to attract the attention of others. The broth from the cups is eaten with a dessert spoon, and the rest of it is allowed to drink. If a piece of meat or poultry remains in the bowl of soup, then it is eaten with a knife and fork. The fish main course is eaten with a special fish knife and fork. At the same time, the fish is not cut with a knife, it is mainly used to separate the bones from the flesh of the fish. If a bone with fish meat gets into the mouth, then the bone from the mouth is taken out onto a fork, and from it it is transferred to a plate. You can eat fish with two forks. In this case, hold the fish with the left fork, and separate the meat from the bones with the right fork, and then eat the flesh of the boneless fish with the left fork. If the fish is served with a circle or slice of lemon, then put it on the fish and, holding it with a fork, squeeze the juice. The squeezed lemon is pushed to the edge of the plate or transferred to the fish waste plate. If the fish is served whole, then it is placed with the back up or towards you. With a fork, hold the carcass of the fish at the head, and with a knife they carry it along the ridge in the direction from head to tail. First, the fin is removed from the whole fish carcass together with the bones. After separating the meat from the bone on one side, the fish is turned over and the meat is removed from the ridge on the other side. The fish is then eaten with a knife and fork. You need to cut the meat from the edge that is closer to you. It is indecent to twirl a piece of meat on a plate. In a natural cutlet, the chop is cut off the meat from the rib bone. In some cases, it is allowed to take the bone with the remaining meat in your hand and eat while holding the bone. For this, paper napkin papillotes are put on the bones of cutlets, chops.
The fruit is eaten with a fruit knife and fork. Cut the apple and pear into four or eight slices on a plate, then remove the core, peel the slices and eat them with your hands. Break the plums with your fingers and remove the seeds. Cherry pits, as well as seeds and hard skins of grapes, are discreetly spat out onto a spoon. Watermelons and melons are sliced and eaten with a spoon or knife and fork. Put the orange on a plate and, supporting it with your left hand, cut the skin from top to bottom with a knife into slices. The peeled orange is cut into slices. The peel of tangerines is easy to remove, so they are peeled and divided into slices by hand, without using a knife. If bones are found, they are spit out on a spoon. Berries, including strawberries, are eaten with a spoon. A banana can be peeled in half and there is a banana in your hand.However, it is best to peel the whole banana, place it on a plate, cut into pieces and eat with a fork. Tea and coffee are drunk from cups. Stir tea or coffee with a spoon, take it out and put it on a saucer. Cake and biscuits are eaten with a dessert spoon, and biscuits are eaten by hand, breaking off a piece. Lemon slices, taking with a special small fork, are placed in a cup of tea or coffee, the juice is squeezed out with a spoon, and the leftovers are removed and placed on the edge of the saucer. At the end of lunch or dinner, getting up from the table, the chair is pushed to the table. The man helps his neighbor to get up by pushing back the chair, and then puts it back in its place. The right to be the first to rise from the table belongs to the guest of honor, host or hostess. During lunch, guests can leave the table to smoke in a separate room where coffee is served; smoking at the table is not accepted. It is impossible to foresee all cases of table behavior. The main thing is that both hosts and guests are always helpful and attentive in communicating with each other. Guba N.I. Similar publications</ ddgg |
When inviting guests to a family celebration or other festive evening, each hostess strives to better organize the reception. How to draw up a menu correctly, arrange a table, seat guests - these and other questions arise before her. The theme of each evening determines the peculiarities of its organization and conduct. Birthday, wedding, anniversary, reception of guests from another city, New Year's Eve - all these and other festive evenings differ from each other, but there is much in common in the organization of their holding.
The principles of menu compilation, selection and placement of appliances when setting the table, the sequence of serving dishes and cleaning the dishes remain basically the same for every festive evening. They differ only in the thematic design of the room and table.
Many dishes are seasonal and have a limited shelf life. Therefore, in the summer it is not recommended to cook meat, fish salads seasoned with mayonnaise or sour cream, jelly, pates, jellies. These foods spoil quickly and can cause food poisoning. In spring and summer, when there are fresh vegetables, it is not recommended to include pickles, pickled, salted mushrooms in the menu.
As a rule, it is not recommended to serve first courses for a festive dinner, but if it coincides with lunch, you can offer fish or meat broth, which will stimulate the appetite.
Table decoration items, tablecloths, dishes, cutlery, napkins make up the table setting. It should meet aesthetic requirements and provide convenience in communication between guests during meals.
The tablecloth is laid so that the smoothed fold runs along the center of the table and does not hang down on the sides below the chairs' seats. After that, the table is decorated with flowers, which are placed in low vases, evenly distributed along its center line. Flowers can also be put on the tablecloth along the entire table in the form of a garland, or put a low vase of flowers in the center, and greenery can be placed on the right and left, against which roses, carnations or tulips can be placed across the entire table. It is necessary to decorate the table taking into account the established traditions. White or red flowers (roses, carnations) are more often used on the wedding table. On the holidays on November 7, the table is decorated with red carnations, on May 9 - red carnations and tulips, on May 1 - with spring flowers. For the birthday, on March 8, the favorite flowers of the heroes of the occasion are put on the table.
When decorating national tables, national dishes can be included in the table setting: earthen bowls, pots, jugs, porcelain and faience bowls, kitties, plates of various shapes, painted dishes for oriental sweets, fruits.
An important role in maintaining the conversation at the table is assigned to the host and hostess, who should guide her, involve everyone present in it, and help the guests to talk to each other on topics of interest to everyone. Sometimes this role is assigned to one of the invited guests, who is well known to the hosts. He is entrusted with leading the evening at the table, making toasts or giving the floor to other guests. Guests will have good memories of the meeting if they had the opportunity to meet interesting people and spend time with meaningful conversation.
On each dish you need to put a device for transferring dishes to plates. Some snacks can be served second after space is available. The meal usually begins with fish snacks, fresh natural vegetables, and then salads, meat and vegetable snacks, cheese. It is impossible to reduce table setting, remove vases with flowers due to the fact that all the snacks do not fit on the table. The sequence of serving second courses is the same as for cold snacks (fish, meat, vegetable dishes). This promotes better absorption of food and ensures the preservation of taste harmony during meals.
Before serving the second courses, the hostess removes all used dishes from the table. If the menu includes hot snacks, then they are served in special dishes - cocotte makers (small pots with a handle with a capacity of 100 cm3). Cocotte makers are designed for hot appetizers of meat, mushrooms, fish in sauce. Such snacks are eaten with a special cocotte fork with three horns or a teaspoon. Hot fried appetizers (fish in dough, fried homemade sausage, cutlets on toast) can be served on an oval dish or in a portioned pan, and separate heated small plates for appetizers on the table and serve a knife and fork or just a fork for snacks.
Cakes, pastries are served on flat vases with a spatula for shifting.
Fresh tomatoes are cut in half from the side of the stalk, and then continue to be cut from the side of the cut.
It is customary to eat poultry and game with a knife and fork. In this case, the meat is separated from the bone whenever possible. If any difficulty arises, it is best to leave the food uneaten. However, in an informal setting, with family and close friends, it is allowed to eat the remaining meat, taking the poultry bone in hand. In this case, it is necessary to provide for the supply of a hand rinse or a warm damp cloth to the table. The water in the rinse should be lukewarm and acidic. The tips of the fingers are dipped into it, rinsed, and then the moisture is soaked on a linen napkin. On festive evenings, where many guests are invited, it is recommended to prepare poultry or game dishes as a whole, if possible without bones, so that guests can cut them on a plate.
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