Wednesday, September 4, 2013

Three-Tiered Server

 The Three-Tiered Server is also known as a Curate,
a Tea Butler, a Tiered Cake Stand, or a Three-Tiered Plate Stand.
This style server is traditional at tea time for serving sandwiches, scones and pastries.
 
 
I was taught to serve sandwiches and savories on the bottom,
scones and fruit bread on the middle tier,
and miniature desserts and pastries on the top tier. 
I encourage my guests to eat them in this order. 
 
If scones are brought to the table warm as the second course,
I place small dishes of clotted cream, strawberry jam
and/or lemon curd with a fresh fruit garnish on the middle tier. 
 
~  A description of these servers from the book, Taking Tea,
 by Andrea Israel with original recipes by Pamela Mitchell ~
"They are a tidy way of presenting a lot of choices without
cluttering the table."
 
Some sources recommend the scones to be served on the bottom tier first,
the sandwiches on the second tier and the desserts on the top tier. 
I cringe in tea rooms and grand hotels when anything other
than the last course of desserts is served on the top tier.
 

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