Цитата:
Сообщение от Eriksson
Dear men!
As hostess, I would call this thing cocotte. Splayed on a couple of eggs should be hot, so a tiny silver pot placed on the stand.
Modern cocotte do with pen and served on thick linen cloth, laid on the dessert plate.
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In my opinion, you are mistaken. Carefully watch the size of the object.
Added after 2 minutes
Цитата:
Сообщение от dedulya37
All that I said before, my friends have confirmed. Another said that this contraption for meat is called "fund", but the original Swiss (and thence the invention), used for cooking cheese fondue. He wound the fork with a long handle (which should also be included) and the cheese dipped in boiling olive oil. Later, both began to prepare the tenderloin, but she must be very thinly sliced. Once the meat or cheese fires in the oil, the same fork to dip in seasonings or sauces to be served before each guest, they also were in the mouth.
Actually, this post should be a topic about food, I guess.
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In my opinion, you are mistaken. Fondue (serving, cooking meals), this subject has nothing to do.
Added after 8 minutes
Цитата:
Сообщение от U_Z
On the basis must be the same hallmarks.
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Show us a stamp on the stand. They are there to be, because if it is set, then, often, it is produced by the master and probirovalsya simultaneously.
Posted 11 minutes
While staying with his opinion:
"I think that this is a banal salt with base, and the" pan "grounds could put a spoonful of salt."
Subject without stand - Salt!