Looking for a meat/poultry dish that can be made ahead and served at room temperature or rewarmed without drying out for a large crowd.
Jewish style brisket. Almost always cooked the day before, sliced, and rewarmed in its own braising liquid.
Terrine, pate, aspic
Ham! (and biscuits, of course!)
Vitello Tonnato ....tuna aioli....Classic Italian.
Roast whole tenderloin of veal or pork, sliced thin and fanned out on an oval or round platter.
Teriyaki chicken or beef
Fried chicken w/ poto salad and cole slaw
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