For those who have dined formally: when dining "a la francaise", when should one serve the head cheese?
Posted on October 14th, 2009 by admin
I realize that dining "a la russe" has been the established pattern of long standing, but I hold to the traditional etiquette, and certainly wish to set a good example for my associates, who need it. When attending their functions, I have been subjected to the most vulgar and barbaric of tables, with no courses served(I hesitate to even call them by this name, as such should more properly be designated as a "remove"), and the most tasteless of displays, suffered with the excuse that they are "centerpieces."
With this being the case, I wish to hold a formal dining party to show the denizens of my trailer park how things *should* be done. As it has been long since I have had the pleasure of attending formal dining, however, I am at a loss as to the serving order for some items. When in the serving order should one present the head cheese, and will Slim Jims™ suffice to substitute for the presentation of the roast joint? I also am uncertain as to when I might offer the government cheese—yes, I know that no proper lady would accept a cheese course, but these are people in process of learning proper society, and, being a realist, I must also make do with what I have.
I appreciate your most kindly rendered advice.
Oh yes! Little Debbie® is a credit to any fine table. I’ll pick up some on my way home, sugar.
*smooches*
Serving order isn’t important…as long as you’re serving up copious amounts of The Nolte’s homemade moonshine, will anyone really notice?
Hey, don’t forget dessert! Little Debbie snack cakes. May I suggest those Zebra Stripe things?