English: Silverware is set Parisian style (tines and bowl down). Courses:
Bread would be served throughout (the bread knife is on the knife rest next to the bread plate and there are individual butter dishes with lids):
Served with aperitif of sherry (sherry glass):
Caviar amuse bouche (mother of pearl caviar spoon)
Escargot hors-d'oeuvre (escargot fork; escargot tongs served with plate)
Shrimp cocktail (cocktail fork)
Served with white wine (white wine glass):
Soup course (soup spoon)
Fish course (fish knife and fork; crescent shaped bone dish next to the charger)
Lobster course (lobster pick; lobster cracker served with plate)
Served with red wine (red wine glass):
Entrée course (entree fork and knife)
Palate cleanser (ice cream fork above place setting)
Relevé (main) course (meat knife and fork)
Salad course served at the end of the meal European style (salad fork and knife; some liberty is taken here as a real salad fork has a thicker left tine)
Finger bowl service (not shown)
Served with digestif of dry champagne (champagne flute):
Cheese and nut course (cheese knife and nut pick)
Dessert course (dessert fork and spoon; served with coffee/tea service not shown)
Also included are individual crystal salt cellars with spoons and sterling silver lidded crystal pepper shakers.
Table cloth and dinner napkins are Irish linen and the candlestick holders are pewter.
chia sẻ – sao chép, phân phối và chuyển giao tác phẩm
pha trộn – để chuyển thể tác phẩm
Theo các điều kiện sau:
ghi công – Bạn phải ghi lại tác giả và nguồn, liên kết đến giấy phép, và các thay đổi đã được thực hiện, nếu có. Bạn có thể làm các điều trên bằng bất kỳ cách hợp lý nào, miễn sao không ám chỉ rằng người cho giấy phép ủng hộ bạn hay việc sử dụng của bạn.
chia sẻ tương tự – Nếu bạn biến tấu, biến đổi, hoặc làm tác phẩm khác dựa trên tác phẩm này, bạn chỉ được phép phân phối tác phẩm mới theo giấy phép y hệt hoặc tương thích với tác phẩm gốc.
lobster pick (lobster cracker to be served with lobster course)
384
66
34
88
640
480
sherry glass (aperitif)
509
8
86
47
640
480
pewter candlestick
465
220
38
199
640
480
entrée knife (here entrée means "entrance" and refers to a course served before the main course)
95
238
22
155
640
480
entrée fork (here entrée means "entrance" and refers to a course served before the main course)
247
112
116
38
640
480
dessert fork and spoon
245
144
118
28
640
480
cheese knife and nut pick
263
172
92
21
640
480
ice cream fork
439
2
69
53
640
480
champagne flute
357
164
65
58
640
480
salt cellar with salt spoon (left) and pepper shaker (right)
177
289
231
39
640
480
Irish linen napkin
121
233
20
169
640
480
meat fork for main course (relevé)
434
215
49
200
640
480
meat knife (relevé)
148
254
17
147
640
480
salad fork (salad is served after the main course, in European fashion; here some liberty has been taken as a salad fork typically has a thicker left tine)
413
230
30
189
640
480
salad knife
169
189
243
220
640
480
service plate or charger plate (used as a base on which plates are placed for each course)
439
54
141
151
640
480
red wine glass, white wine glass and water goblet
Chú thích
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