Reference > Food Descriptions > A > Assiette


Assiettes are the small entrées and hors-d'oeuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, etc., if served upon a plate, are termed assiettes.

Assiette Volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made assielles volantes.


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The Book of Household Management (1861).

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