Mad Cook
Master Chef
....or cheese then dessert?
It used to be the tradition in certain social circles to serve a savoury such as devils (or angels )on horseback, Welsh rarebit or Scotch woodcock after dessert at a dinner party until WWII rationing largely put a stop to the practice. After the war it staggered on for a bit in old-fashioned gentlemen's clubs of the sort patronised by Bertie Wooster and Lord Peter Wimsey but in restaurants and at home it had largely disappeared, to be replaced by the cheese board with a selection of cheeses, savoury biscuits (cookies?) and a few decorative grapes.
Now the question is - cheese then dessert or dessert then cheese? Which way round do you do it (if you do).
Dessert followed by cheese is the English way and cheese followed by dessert is the French way. Personally I prefer cheese first as it gives you chance to finish the wine that went with the main course but I tend to sit on the fence when I have guests and put both on the table at the same time so people can choose which they have first.
It used to be the tradition in certain social circles to serve a savoury such as devils (or angels )on horseback, Welsh rarebit or Scotch woodcock after dessert at a dinner party until WWII rationing largely put a stop to the practice. After the war it staggered on for a bit in old-fashioned gentlemen's clubs of the sort patronised by Bertie Wooster and Lord Peter Wimsey but in restaurants and at home it had largely disappeared, to be replaced by the cheese board with a selection of cheeses, savoury biscuits (cookies?) and a few decorative grapes.
Now the question is - cheese then dessert or dessert then cheese? Which way round do you do it (if you do).
Dessert followed by cheese is the English way and cheese followed by dessert is the French way. Personally I prefer cheese first as it gives you chance to finish the wine that went with the main course but I tend to sit on the fence when I have guests and put both on the table at the same time so people can choose which they have first.
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