3018 To Serve Relevés of Poultry Quickly and Hot

It is felt necessary to call attention here to a very important point regarding the serving of large items of poultry, as it is rarely carried out correctly. This could be because cutting up a chicken and arranging it with its garnish on plates calls for skill and application not normally within the capabilities of the person in charge or because of the lack of facilities or for some other reason.

What is certain is that more often than not, the guest finds himself faced with pieces of chicken which are not very hot and are poorly presented; all the care given by the cook to its preparation being undone.