Gaby
May is a month that simply cannot be imagined without guests. As we prepare to welcome them, we set the table with a pristine white tablecloth. A vase filled with spring flowers in the center adds a festive touch to the occasion. We arrange plates, forks, and knives, and set out beautifully prepared and garnished dishes.
Cold white meats—veal and poultry—are adorned with leaves of green lettuce and parsley, while dark meats—pork and beef—are complemented by pickled plums, mushrooms, and cucumbers. For jellied fish or aspic, before pouring in the broth, place intricately sliced lemon, boiled carrots, hard-boiled eggs, and sprigs of parsley inside. We arrange sandwiches on a tray lined with a white napkin. The roasted, cold meats are sliced thinly against the grain and stacked in rows, with each piece leaning on the next. We garnish the edges of the serving dish with herbs. Salads are served in a salad bowl without piling them high. We decorate them with mayonnaise, hard-boiled eggs, red peppers, and green onions. Hot meat dishes are placed on warmed plates, drizzled with sauce. For serving, place a spoon and fork next to each bowl.
Before serving dessert, coffee, or tea, we clear the table of all plates, forks, knives, and salt shakers, and set out dessert plates and cold beverages.
If the celebration is a family affair, all household members participate. We seat the children at a separate table, away from the adults. Sometimes, a guest may need to leave early; don’t hold them back. They will choose a convenient moment to say goodbye to the hosts and slip away quietly. Be sure to thank your guests for their attention and delightful company.
