5/5 MD.PARVES K. 1 year ago on Google
Royal
cuisine
is
one
of
best
buffet
in
terms
of
budget
and
taste
around
at
the
uttara.
So
come
to
the
point:
The
concept
of
eating
a
buffet
arose
in
mid
17th
century
France,
when
gentleman
callers
would
arrive
at
the
homes
of
ladies
they
wanted
to
woo
unexpectedly.
Their
surprise
arrival
would
throw
the
kitchen
staff
into
a
panic
and
the
only
food
that
could
be
served
was
a
selection
of
what
was
found
in
the
cold
room.
The
informal
luncheon
or
lunch—originally
the
light
meal
eaten
between
breakfast
and
dinner,
but
now
often
taking
the
place
of
dinner,
the
fashionable
hour
being
one
(or
half
after
if
cards
are
to
follow)—is
of
two
kinds.
The
"buffet"
luncheon,
at
which
the
guests
eat
standing;
and
the
luncheon
served
at
small
tables,
at
which
the
guests
are
seated.
The
knife
is
tabooed
at
the
"buffet"
lunch,
hence
all
the
food
must
be
such
as
can
be
eaten
with
fork
or
spoon.
As
a
rule,
friends
of
the
hostess
serve.
The
following
dishes
cover
the
essentials
of
a
"buffet"
luncheon.
Beverages:
punch,
coffee,
chocolate
(poured
from
urn,
or
filled
cups
brought
from
pantry
on
tray);
hot
entries
of
various
sorts
(served
from
chafing
dish
or
platter)
preceded
by
hot
bouillon;
cold
entries,
salads,
lobster,
potatoes,
chicken,
shrimp,
with
heavy
dressings;
hot
rolls,
wafer-cut
sandwiches
(lettuce,
tomato,
deviled
ham,
etc.);
small
cakes,
frozen
creams
and
ices.
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