Menu Timeline

最多提前两天：

• 制造和冷藏the tart dough (you can also make it up to a month in advance and freeze it; just thaw overnight in the refrigerator before using).
• Make the soup; let cool and refrigerate.
• Make the Roquefort dip (but wait until the day of the party to add the garlic—otherwise, its flavor will become too strong).

The day before:

• Prep the vegetables for the crudités and refrigerate in separate sealed containers.
• Assemble the stuffed mushrooms and refrigerate (hold off on drizzling them with olive oil until just before baking).
• 选择盘子，篮子和玻璃器皿，然后决定将其放在哪里。
• Cook the onions for the tart; cover and refrigerate.

客人到达前几个小时：

• Roll out the tart dough.
• 将蔬菜放在大的浅篮子或盘子上，然后冷藏。
• Reserve some of each vegetable for replenishing.
• Stir the garlic into the Roquefort dip.
• Arrange the endive on a platter and cover with a damp paper towel. Slice the salmon and chives, put the crème fraîche in a piping bag or squeeze bottle, and cut the lemon. Refrigerate.
• Open the wine.

客人到达前半小时：

• 从冰箱中取出填充的蘑菇。
• Use a spray bottle to lightly mist the crudités with water to keep the vegetables looking fresh. Set out the crudité platter.
• Gently reheat the soup.
• Heat the oven and spread the onions on the chilled tart dough, fold the edges, brush with the beaten egg, and pop the tart in the oven. Set the timer.
• Assemble the endive leaves, drape with plastic, and refrigerate.

聚会期间：

• Set out the filled endives.
• Ladle the soup into the cups, garnish, and pass the cups on a tray lined with a napkin (to keep them from sliding).
• 将洋葱酸转移到切菜板上，切成薄片并提供。
• Increase the oven temperature, drizzle the stuffed mushrooms with olive oil, and bake. Transfer to a platter and serve.