Having gathered to organize a dinner party or even a friendly party, we carefully select the recipes for the festive table. Hot dishes occupy a key place - both at the banquet and at the buffet table. The only difference is that in the buffet format they should be served in a form convenient for guests - so that you can take them by hand. Banquet implies the availability of space at the table and related appliances. Therefore, the dish can even be in the form of a whole carcass - fish or meat. At the buffet table, such dishes are also welcomed and readily eaten by guests. But they must first be cut into portions and served on lettuce leaves or slices of bread.
Ham rolls with prunes or a similarly stuffed whole piece of pork - win-win meals on the festive table. Cooking them is easy. Prune berries are steamed in boiling water, remove the seeds, and chop the flesh and mix with chopped garlic cloves. You can add a handful of crushed walnuts. We cut a piece of pork - but not completely - into slices one and a half centimeters thick. Put the filling in these blades. We mix mayonnaise with mustard, season with Provencal herbs. Coat the pork with all this, wrap it tightly in a piece of foil, put in the refrigerator to marinate for 4 hours (minimum). Then bake in a preheated to 200 ° C oven: an hour and a half in foil and 30 minutes without it.
Buffet option - hot rolls on the festive table. Just wrap the filling in slices of ready-made ham and bake in the oven. Goose, duck or chicken also look great at a gala dinner. There are many complicated and not so recipes for cooking poultry. To please guests at the buffet table, one should also not refuse chicken dishes. Just cut the bird into small pieces, pickle or coat with caramel-honey sauce and string on skewers. Hot kebabs on the festive table from any kind of meat will be very desirable. Similarly, you can cook fish. Refined shrimp on skewers will add sophistication to the cocktail party.
Spit fish is also suitable for banquets and receptions. Dip small carcasses into boiling water for a couple of minutes, then rub with salt, grease with margarine and string on skewers. We fry on the grill. Hot skewers on the festive table are served to the accompaniment of fresh vegetables and lemon slices. You can not discount such a
tasty snack, like cocotte. It is also served hot. Chicken, mushroom or liver - such a julienne is appropriate at the buffet table.
The lightest dishes, also called salvation for the hostess, are hot sandwiches on the festive table. Whatever the filling, cheese is a must. Just cut the bread, butter as desired. Lay the sandwich components on top. They can be tuna, paste, sausage, vegetables. Cover everything with a slice of cheese and put in the microwave or oven for a couple of minutes until a beautiful ruddy hat is formed. Hard varieties can be replaced with mozzarella. Bread for hot sandwiches is best used toaster or French baguette with an erased crust. Ready canapes can be sprinkled with fresh herbs.