Bills of fare can be easily made by selecting more or less dishes, and
serving them in the order indicated in the table. The dishes are to be
garnished as explained in receipts.
1st Course.--Raw oysters, little clams, Roman punch.
2d Course.--Soup (_potages_): any kind of soup or soups.
3d Course.--Hors-d’œuvres (cold): sardines, pickled oysters,
cucumbers, radishes, preserved herrings, anchovies, cold slaw.
These dishes are considered as appetizers, and are served just
after the soup. It is a French custom. Melons are served as a
course after soup also.
4th Course.--Fish (_poissons_): any kind of fish or shell-fish.
5th Course.--Hors-d’œuvres (hot). The hot hors-d’œuvres are the
light entrées, such as croquettes, all kinds of hot vols-au-vent,
or patties (not sweet ones, however), sweet-breads, brains, etc.
6th Course.--Relevés: the relevés or removes, are the substantial
dishes. Roast joints, _i. e._, of beef, veal, lamb, mutton, or
venison, roast or boiled turkeys or chickens, fillet of beef,
braised meats, ham, sometimes game.
7th Course.--Roman punch.
8th Course.--Entrées: cutlets, all kinds of vols-au-vent, or
patties (not sweet); sweet-breads, fricassees, scollops,
casseroles, poultry or game en coquille, croquettes, salmis,
blanquettes; any of the meats, or game made into side-dishes.
9th Course.--Entremêts: dressed vegetables served alone, such as
cauliflower, asparagus, artichokes, corn, spinach, boiled celery,
string-beans (_haricots verts_), or French pease on toast, etc.,
macaroni, dressed eggs, fritters.
10th Course.--Rôtis: game of any kind.
11th Course.--Salade: any kind of salad; a plain salad is often
served with the game.
12th Course.--Cheese, macaroni dressed with cheese, cheese omelet,
cheese-cakes; cheese and salad are often served together.
13th Course.--Entremêts, sweet: any kind of puddings, jellies,
sweet fritters, sweet pastries, creams, charlottes, etc.
14th Course.--Glaces: any thing iced; ice-creams, water ices,
frozen puddings, biscuits glacés, etc.
15th Course.--Dessert: fruit, nuts and raisins, candied fruits,
bonbons, cakes, etc.
16th Course.--Coffee, and little cakes, or biscuits (crackers).