Luncheons | Fontage Cups |
Garnishing and Dishing | Different Ways of Preparing Butter |
The Pasty-bag | Measures and Terms |
Order of Courses |
First Course | ![]() |
Fruits |
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Oyster and Clam Cocktails | |
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Oysters and Clams on the Half Shell | |
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Canapés |
Second Course | Soups |
Third Course | Eggs |
Fourth Course | Shell-fish | Lobsters | Fish |
Fifth or Seventh Course | Entrées |