Chef de haute cuisine
FRUIT AND CHEESE
Method
The peeled fruit is cut into portions convenient for the mouth as is the cheese
An equal number of fruit cubes and cheese cubes being place on each persons plate with a crab fork or large tooth pick to spear the portions with.
A portion of fruit and cheese is placed in the mouth together
This combination of fresh fruit and cheese make a particularly tasty and satisfactory final course after a heavy highly seasoned main dish.
©Copyright
1996 - 2004 e.Techie. All Rights Reserved. Use of
this site is subject to the attached Terms &
Conditions
Ripe fruit
pears,
nectarines,
apple,
peaches
Mango
etc.
Gervais or belle passe cheese