Flancs.
Petite pièce de Boeuf, à l'Orléans.
Selle d'Agneau à la Royale.
Entrées.
Boudins de homard Cardinal. Ris d'agneau à la Toulouse. Chartreuse de cailles. Le vol-au-vent à la Neslé.
Filets de canetons aux petits pois.
Suprême de volaille, asperges.
Noisette de veau à la Luynes. Côtelettes de mouton à la Dreuse.
SECOND SERVICE.
Rôts.
Lèvrauts. Oisillon.
Flancs.
Spongada Napolitaine. Ramesquin en caisse.
Entremets.
Pointes d'asperges au beurre fondu. Asperges en branches.
Petits poix à l'Anglaise. Petits pois à la Française.
Aspic de Homard sur socle. Aspic en bellevue sur socle.
Oeufs de pluviers sur socle. Buisson de praion sur socle.
Gelée à la Montmorency. Gelée Macédoine.
Charlotte d' Ananas. Bavaroise au chocolat.
Croquembouches à la Reine. Gâteau de millefeuilles.
Melon en nougat. Bisquit à la Florentine.
When the dinner is placed upon the table, if there is only one chief dish, place it at the head of the table. If two, one to the host and one to the hostess. If three, one (the principal) at the head, and the other two together near the bottom. If four, the two principal at top and bottom, the others at the sides. Six dishes can be arranged as for four. Seven will require three dishes down the middle of the table, and two on either side.
The order of the courses of a modern dinner should be as follows: the soup is very often preceded by a Hors d'œuvre, such as caviare, croûtons, sardines, oysters, or other little appetisants.
The First Course is usually soup, the second fish, then come the entrées (made dishes). The next Course joints, then poultry and game, and after these savoury dishes, then sweets, then cheese and celery. When there are two roast meats they should be opposite colours, i.e. not two whites nor two browns. Entrées require care in handling, there is nearly always gravy with them, and this must not be upset upon the cloth. The last arrangement of dishes—which cannot be called a course, seeing that the dinner is virtually over—the dessert, comprises tastefully-arranged fruits that are most in season.
