Quote:
Originally Posted by TheMercenary
A carvery?
|
It's like a buffet formed of the constituents for a roast dinner.
You choose one of the meats - usually a choice of three or four.
The standards are pork/ lamb/ beef/ poultry plus one other.
They carve it, then you add your accompaniments from a selection.
This will include all the necessaries for the roasts on offer - yorkshire puddings (beef), crackling (pork), stuffing (poultry) and all the various condiments inc bread sauce, horseradish, mustard, apple sauce, cranberry sauce et al.
They used to be HUGE - both in popularity and selection, but now whole restaurants are not given over to them, only corners of pubs.
Quote:
|
Prawns Marie Rose = Big shrimp cooked in wine?
|
It's what we call a Prawn Cocktail. What you would call shrimp, in a sundae glass, on top of lettuce, drizzled with a seafood sauce and occasionally sprinkled with paprika. A '70s classic.
Again, something on sweet (dessert) trolleys in childhood. Chocolate cake in three layers with black cherries and cream in between, topped with both and rolled in chocolate flakes. Usually served with single (pouring) cream.
Pudding. Equals dessert.
To see a modern carvery, see the Aylesbury thread.
It's retro for us, and great fun.