To make
this possible, the dishes in which they are served should be heated
before the vegetables are put into them and should be kept hot until put
on the table. When a vegetable dish has a cover, the cover should be
kept on until the vegetable is served and should be replaced after the
first serving, so as to keep the remainder hot.
137. Because of the possible variety in the preparation of this class of
foods, numerous ways of serving them are in practice. When a vegetable
is baked in a large baking dish, the dish should be placed on the table
and the vegetable served from it either on the plate or in individual
dishes. If individual baking dishes are used, these should be set on
small plates and one put at each person's place. Boiled or creamed
vegetables may be served at the table from a vegetable dish, being put
on the plate or in small dishes, or they may be served in individual
dishes in the kitchen, and a dish placed at the left of each person's
place. When the large dish or the baking dish is placed on the table, it
should be placed where the vegetable may be conveniently served by the
host if it is to be put on the dinner plate or by the hostess in case it
is to be served in individual dishes at the table.
138. In addition to being served in these ways, vegetables also lend
themselves to various attractive methods of serving. For instance, a
vegetable prepared with a sauce is frequently served in patty shells,
timbale cases, or croustades.
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