Serving

I often serve my soups straight from the pots they were cooked in and choose my pots accordingly. I put the pot down on the table, or better yet, a serving table, protecting the table with a mat or trivet. Sometimes I use tureens. I have several and they are festive. A ladle will be required in any case.

Two-piece (big) soups will often require a platter for the meat and a carving knife and fork. Little soufflés, custard cups, Chinese or Japanese teacups, or any small decorative dishes can be used for ingredients that are self-served at the table. I have one presentable grater that I use for people who want to add extra cheese. I am not so assured that I don’t put saltcellars and peppermills on the table. My guests have a right to their own palates. I do object—to myself—when they add seasonings without tasting first.